Cranberry Crumble Coffee Cake



12 servings



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


1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup chopped almonds
1/4 tsp. vanilla
2 tbsp. butter


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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