Cranberry Crumble Coffee Cake
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Ingredients
| 1/4 cup | almonds, chopped | | 1 cup | sugar | | 1/2 cup | butter, softened | | 1 tsp. | vanilla | | 2 | eggs | | 2 cups | all-purpose flour | | 1-1/4 tsp. | baking powder | | 1/2 tsp. | baking soda | | 1/4 tsp. | salt | | 1 cup | sour cream | | 1 cup | whole berry cranberry sauce |
Topping
| 1/4 cup | all-purpose flour | | 1/4 cup | sugar | | 1/4 cup | chopped almonds | | 1/4 tsp. | vanilla | | 2 tbsp. | butter |
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Instructions
Sprinkle almonds over the bottom of a greased 9 springform pan; set aside. In a mixing bowl, cream the sugar, butter and vanilla; beat on medium for 1-2 minutes. Add eggs, one at a time, beating well after each. Combine dry ingredients; add to batter alternately with sour cream. Mix well. Spread 3 cups over almonds. Spoon cranberry sauce over batter. Top with remaining batter. For topping, combine flour, sugar, almonds and vanilla; cut in butter until crumbly. Sprinkle over batter. Bake at 350°F for 70-75 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes; remove sides of pan. Serve warm.
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