Self-rising flour’s lower protein creates a cloudlike texture in this coffee cake. We’ve further enhanced it with a touch of nutty whole wheat flour, orange zest, and vibrant cranberries.
Preheat the oven to 350°F. Grease a 9" x 13" pan.
For the topping: Mix together the almonds, flours, and sugar. Stir in the butter just until crumbs form; don’t overmix.
For the cake: In a large bowl, beat together the butter, sugar, vanilla, and orange zest. Beat in the eggs, one at a time, mixing until each is absorbed before adding the next.
Whisk together the flours and add them alternately with the milk, stopping to scrape the sides and bottom of the bowl. Transfer the batter to the prepared pan. Sprinkle with the cranberries, then crumble the topping mixture over the cranberries.
Bake for 38 to 45 minutes, until golden brown and a knife inserted in the center comes out clean. Remove from the oven and let cool on a rack.
For the glaze: Mix the ingredients together until smooth, adding more liquid or confectioners’ sugar to make a pourable glaze. Drizzle over the cake before serving.
Store leftovers, covered on the counter for up to 3 days; freeze for longer storage.
