The lowly cranberry. Often relegated to juice or the obligatory side dish at Thanksgiving that no one touches, cranberries are often overlooked. But that ends today. Well, I try to make it end today with delicious coffee cake.
I know. This recipe doesn’t have pumpkin. Shocking. But I thought it was time to pay tribute to other fall produce and with Thanksgiving almost a week away cranberries came to mind. Cranberries don’t get much love from folks unless their tartness is masked in someway. Sugar tends to be the favorite so I went with a sweet recipe today.
This coffee cake is a good Thanksgiving breakfast and goes amazing with coffee. Especially of the pumpkin spice variety…. Sorry, I couldn’t help myself. This cake is definitely sweet but you won’t feel like you just ate all the sugar in the cupboard. You want to make sure you leave room for the rest of the delicious food you’re about to consume.
Speaking of which, what dish are you most looking forward to this Thanksgiving? I think I’m most excited for sweet potatoes and pumpkin pie. And cranberries of course.
Cranberry Coffee Cake
- 2 cups cranberries (fresh or frozen)
- 2-3 tbsp maple syrup
- 1 cup pecans chopped
- ½ cup + 2 tbsp almond flour
- ½ cup coconut flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- ⅓ cup maple syrup
- 2 eggs
- ½ cup coconut milk
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- ½ cup chopped pecans
- 2 tbsp almond flour
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
- Combine the cranberries and 2-3 tablespoons maple syrup in a medium saucepan and heat over medium heat. Cook for about 5 minutes and then remove from heat.
- Grease a 9×13 pan with a little oil and then pour the cranberries in and spread evenly along the bottom. Set aside.
- Preheat oven to 350. In a large bowl whisk together all the dry ingredients. In a separate bowl combine all the wet ingredients until nice and smooth.
- Let the batter sit for a few minutes while you make the crumble topping. Combine everything in a small bowl and mix with your hands.
- Pour the batter over the cranberries and spread evenly. Use a spoon and sprinkle the crumble topping on top.
- Bake for 30 minutes. Insert a knife in the middle to make sure it comes out clean, if not cook for another 5 to 10 minutes.
- Remove from oven and allow the cake to cool completely before cutting and serving.