Cranberry Crumble Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Combination of cranberries and almonds in a moist cake. Ingredients:
1/4 cup chopped almonds |
1 cup sugar |
1/2 cup butter, softened |
1 teaspoon vanilla |
2 eggs |
2 cups flour |
1 1/4 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup sour cream |
1 cup whole berry cranberry sauce |
1/4 cup flour |
1/4 cup sugar |
1/4 cup ground almonds |
1/4 teaspoon vanilla |
2 tablespoons butter |
Directions:
1. Sprinkle chopped almonds over the bottom of a greased 9 inch springform pan, set aside.
2. In mixing bowl cream together sugar,butter and vanilla. beat on medium speed of hand mixer for 1-2 minutes.
3. Add eggs one at a time beating well after each.
4. Combine dry ingredients add to batter alternately with sour cream mix well.
5. Spread 1/2 batter over chopped almonds.
6. Spoon cranberry sauce over batter, top with remaining batter.
7. For topping combine flour, sugar, almonds and vanilla cut in butter until crumbly.
8. Sprinkle over batter, bake at 350°F for 70-75 minutes or until wooden toothpick comes out clean.
9. Cool in pan on wire rack for 15 minutes remove sides of pan. Serve warm.
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