Cranberry Coffee Cake

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!