A delightful coffee cake featuring cranberries and almonds, perfect for breakfast or brunch.
Preheat your oven to 350°F (175°C). Grease a 9 x 13-inch cake pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a large bowl, cream the butter until smooth. Gradually add the sugar and beat until light and fluffy.
Creaming the butter and sugar properly helps create a light and airy cake texture.
Add the eggs one at a time, beating well after each addition.
Adding eggs one at a time ensures they are fully incorporated into the batter.
In a separate bowl, sift together the flour, baking powder, and salt.
Sifting the dry ingredients helps to evenly distribute the baking powder and salt.
Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients.
Alternating additions prevents overmixing, which can make the cake dense.
Pour the batter into the prepared pan. Spoon the cranberry sauce over the batter and gently swirl with a knife.
Swirling the cranberry sauce creates a marbled effect, adding visual appeal.
Sprinkle the sliced almonds evenly over the top.
Press the almonds lightly into the batter to ensure they adhere during baking.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the minimum baking time to avoid overbaking.
While the cake is baking, mix the powdered sugar, milk, and vanilla extract in a small bowl to make the glaze.
Adjust the consistency of the glaze by adding more milk or powdered sugar as needed.
Once the cake is done, let it cool slightly on a wire rack. Drizzle the glaze over the top before serving.
Allowing the cake to cool slightly prevents the glaze from melting too much.
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