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Ingredients
| almonds (chopped): 1/4 cup |
| granulated sugar: 1 cup |
| salted butter: 1/2 cup (softened) |
| vanilla extract: 1 tsp |
| eggs: 2 |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 1/4 tsp |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| sour cream: 1 cup |
| canned cranberry sauce: 1 cup |
| all-purpose flour (unsifted): 1/4 cup |
| granulated sugar: 1/4 cup |
| almonds (ground): 1/4 cup |
| vanilla extract: 1/4 tsp |
| salted butter: 2 Tbl |
Cranberry Crumble Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
70 min -
Servings
12 serving(s)
Tags
- Sprinkle chopped almonds over the bottom of a greased 9 inch springform pan, set aside.
- In mixing bowl cream together sugar,butter and vanilla. beat on medium speed of hand mixer 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 1/2 batter over chopped 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 wooden toothpick comes out clean.
- Cool in pan on wire rack for 15 minutes remove sides of pan. Serve warm.