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Cranberry Crumble Coffee Cake

Chef.at.Home's picture
Ingredients
  Almonds 1⁄4 Cup (4 tbs), chopped
  Sugar 1 Cup (16 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Vanilla extract 1 Teaspoon
  Eggs 2
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1⁄4 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄4 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
  Butter/Margarine 2 Tablespoon
Directions

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.
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° 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack, Fruit Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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