Cranberry Crumble Coffee Cake
|Almonds||1⁄4 Cup (4 tbs), chopped|
|Sugar||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Sour cream||8 Ounce (1 Cup)|
|Whole berry cranberry sauce||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄4 Teaspoon|
Sprinkle almonds over the bottom of a greased 9-in.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.
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° 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.