This tasty gluten free Cranberry Coffee Cake is great for every day breakfast, a holiday brunch, or after dinner dessert. The delicious streusel, made with toasted almonds and brown sugar, gives the cranberry cake a perfectly sweet topping.
Recently, I shared with you my recipe for Gluten Free Cranberry Bread and I had extra cranberries on hand. I could have thrown the cranberries in the freezer, but I prefer fresh cranberries over frozen.
A coffee cake recipe seemed like the perfect option for using those cranberries. I’ve made coffee cake with sour cream before, but this is my first attempt using berries.
While looking through my files I found a recipe from Betty Crocker. The recipe featured cranberries and almonds. I knew I could change up the ingredients to make it gluten free.
The fresh cranberries, toasted almonds, and almond extract give this coffee cake a sweet and nutty flavor. Serve the cake with a good cup of coffee or tea and make every day special.
How do you know if your cranberries are ripe?
Fresh cranberries will be plump and have a deep red color. Cranberries are more nutritious when fresh and bright in color.
Can you use frozen cranberries in this coffee cake?
Frozen cranberries can be substituted for the fresh variety. If you use frozen cranberries, add them to the batter while they’re still frozen.
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This recipe is easy to make. For the coffee cake you’ll need these ingredients:
- Unsalted butter
- Brown sugar
- Eggs
- Almond Extract
- Gluten Free Bisquick
- Milk
- Fresh cranberries
For the streusel topping, you’ll need these ingredients:
- Gluten free oats
- Sliced almonds, toasted
- Brown Sugar
- Unsalted butter
How to Make Cranberry Coffee Cake
Preheat your oven to 350 degrees and spray 9-inch springform pan with cooking spray.
In a large mixing bowl, beat 6 tablespoons butter and 3/4 cup brown sugar with electric mixer on medium speed until creamy.
Add eggs, one at a time, beating well after each addition. Stir in almond extract (photo 1).
With the electric mixer on low speed, add in 1/2 the Gluten Free Bisquick and 1/2 the milk and beat until incorporated. Add in the remaining Bisquick and milk and beat until smooth (photo 2).
Stir in chopped cranberries (photo 3).
In a small bowl, add all the streusel ingredients and use a fork to combine. The mixture will be crumbly (photo 4).
Spoon the batter into the prepared pan and spread with a rubber spatula. Sprinkle the streusel over the batter.
Bake 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes on a wire rack.
Remove the side of the pan, then slice, serve, and enjoy.
Baker’s Tips
- I used fresh cranberries in this coffee cake. If you use frozen cranberries, do not thaw. It might be easier to chop frozen cranberries in a food processor.
- Take time to toast the sliced almonds. It only takes a few minutes, but toasting the almonds brings out their nutty flavor.
How do you store cranberry coffee cake?
This cake will last 3-4 days at room temperature wrapped or covered. You may be tempted to store the leftovers in the refrigerator, but baked goods dry out quickly in the fridge.
If you enjoy a little something sweet with your coffee or tea in the morning, give this Cranberry Coffee Cake a try. This tasty gluten free cake, topped with a delicious almond streusel, is a perfect start or end to any day!
More Gluten Free Desserts
- Gluten Free Pumpkin Bars
- Apple Walnut Crumb Cake
- White Chocolate Coconut Brownies
- Gluten Free Spice Cake
- Gluten Free Blondies
Find more cake recipes in the Recipe Index.
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This tasty gluten free Cranberry Coffee Cake is great for every day breakfast, a holiday brunch, or after dinner dessert.
- 6 tablespoons unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon almond extract
- 2 cups Gluten Free Bisquick
- 3/4 cup milk
- 1 cup fresh cranberries, roughly chopped
- 1/3 cup gluten free oats
- 1/3 cup sliced almonds, toasted
- 1/4 cup brown sugar, packed
- 2 tablespoons unsalted butter, softened
Preheat oven to 350 degrees. Spray 9-inch springform pan with cooking spray.
In a large mixing bowl, beat 6 tablespoons butter and 3/4 cup brown sugar with electric mixer on medium speed until creamy.
Add eggs, one at a time, beating well after each addition. Stir in almond extract.
With mixer on low speed, add in 1/2 the gluten free Bisquick and 1/2 the milk and beat until incorporated. Add in the remaining Bisquick and milk and beat until smooth. Stir in chopped cranberries.
In a small bowl, add all the streusel ingredients and use a fork to combine. The mixture will be crumbly.
Spoon the batter into the prepared pan and spread with a rubber spatula. Sprinkle the streusel over the batter.
Bake 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes on a wire rack. Remove the side of the pan, then slice and serve.
- I used fresh cranberries in this coffee cake. If you use frozen cranberries, do not thaw. It might be easier to chop frozen cranberries in a food processor.
- Take time to toast the sliced almonds. It only takes a few minutes, but toasting the almonds brings out their nutty flavor.
Recipe adapted from Betty Crocker.
This was an amazing coffee cake. Perfect pairing with coffee or tea or better yet ice cream!!!!!
How much milk? It isn’t listed in the ingredients.
Hi Jeanie,
Thanks for letting me know. The recipe has been updated to show the 3/4 cup milk required.