Ingredients:
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 2 Large Eggs
- 1/2 cup Premium Extra Virgin Olive Oil
- 1 cup Sour Cream
- 1 tsp Cranberry Pear Balsamic Vinegar
- 1 cup Fresh or Frozen Cranberries
- 1/2 cup Walnuts or Pecans, chopped (optional)
- 2 tbsp Brown Sugar (for topping)
- 1 tsp Ground Cinnamon (for topping)
Instructions:
- Preheat your oven to 350°F.
- Grease a 9-inch springform pan or a regular cake pan with a little EVOO and line the bottom with parchment paper.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, EVOO, sour cream, and balsamic vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined.
- Avoid overmixing to keep the cake tender.
- Fold the cranberries (and nuts if using) into the batter gently, ensuring they are evenly distributed.
- Pour the batter into the prepared pan and spread it evenly.
- In a small bowl, mix together the brown sugar and cinnamon.
- Sprinkle this mixture over the top of the batter.
- Bake the cake in the preheated oven for about 45-50 minutes or until a toothpick inserted into the center comes out clean.
- If the top is browning too quickly, cover it with aluminum foil.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice the cranberry coffee cake and serve!