Cranberry Sour Cream Coffee Cake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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An excellent way to use up that last cup of leftover cranberry sauce from Thanksgiving or Christmas. Ingredients:
1/2 cup almonds, chopped |
1/2 cup all-purpose flour |
1/3 cup sugar |
1/4 cup butter, melted |
1/4 teaspoon vanilla |
1 cup granulated sugar |
1/2 cup butter, softened |
1 teaspoon vanilla |
2 eggs |
2 cups all-purpose 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 |
Directions:
1. Heat the oven to 350 degrees F.
2. Sprinkle 1/4 cup chopped almonds on the bottom of a greased 9 springform pan or 10 tube pan; set aside.
3. In a medium bowl, stir together the remaining almonds with the rest of the topping ingredients until crumbly; set aside.
4. In a large mixer bowl, combine sugar, butter and vanilla.
5. Beat at medium speed, scraping the bowl often, until creamy (1 to 2 minutes.).
6. Add the eggs; continue beating, scraping often, until well mixed (1 to 2 minutes.).
7. Continue beating, adding the flour, baking powder, baking soda and salt alternately with the sour cream, until well mixed (1 to 2 minutes.).
8. Spoon half of the batter into the prepared pan; spread to cover the bottom.
9. Spread the cranberry sauce over the batter; spread to the edges.
10. Spread the remaining batter over the cranberry sauce to cover.
11. Sprinkle the topping over the batter.
12. Bake for 70 to 85 minutes or until a toothpick inserted in the centre comes out clean.
13. Cool 10 minutes; remove the sides of the pan.
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