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Ingredients

1 cup all-purpose flour 1 cup white sugar ¼ teaspoon salt 2 cups fresh cranberries, at room temperature ½ cup chopped walnuts ½ cup butter, melted 2 eggs, beaten 1 teaspoon almond extract ¼ cup chopped walnuts ¼ cup brown sugar 2 tablespoons butter, melted 2 tablespoons all-purpose flour

Nutrition Info

209.8 calories carbohydrate: 25.1 g cholesterol: 42.3 mg fat: 11.6 g fiber: 1.2 g protein: 2.7 g saturatedFat: 5.1 g servingSize: - sodium: 97.7 mg sugar: 16.6 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
Combine flour, sugar, and salt in a bowl. Stir in cranberries and walnuts, toss to coat. Stir in butter, eggs, and almond extract. Spread batter into the prepared pan.
Combine walnuts, brown sugar, butter, and flour for streusel in a small bowl. Crumble streusel on top of cranberry mixture.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve warm or cold.

1 9x9-inch cake

This cranberry coffee cake is such a great use of cranberries, I could eat it every day! If serving warm, serve with ice cream.