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Cranberry Crumble Coffee Cake Recipe

Cranberry Crumble Coffee Cake Recipe photo by Taste of Home

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People are delighted to find the ruby cranberry sauce swirled inside this tempting coffee cake. With the crumble topping, moist cake and tangy filling, it won't last long! -Jeani Robinson, Weirton, West Virginia

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Cranberry Crumble Coffee Cake Recipe

Prep: 20 min. Bake: 70 min. + cooling

Yield: 12 Servings

20 70 90

Ingredients

1/4 cup chopped almonds
1 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
1 cup whole-berry cranberry sauce
TOPPING:
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup chopped almonds
1/4 teaspoon vanilla extract
2 tablespoons cold butter

Directions

Sprinkle almonds over the bottom of a greased 9-in. springform pan; set aside. In a bowl, cream the sugar, butter and vanilla; beat on medium for 1-2 minutes. Add eggs, one at a time, beating well after each addition.
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 toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes; remove sides of pan. Serve warm. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 368 calories, 17 g fat (9 g saturated fat), 74 mg cholesterol, 266 mg sodium, 49 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Cranberry Crumble Coffee Cake in Taste of Home December/January 1996, p37

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Reviews for Cranberry Crumble Coffee Cake

Cranberry Crumble Coffee Cake

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Reviewed on Mar. 21, 2013 by cyndi.judkins

This is awesome!!! I used raspberry pie filling in place of cranberries and it was DELISH!

Reviewed on Jun. 04, 2012 by kshea

Made this for years. Very good!

Reviewed on Dec. 22, 2011 by naturalwoman

Made this cake numerous times. A winner in my household!

Reviewed on Dec. 09, 2010 by janbak2jimbak

This was a great way to use the unused cranberry sauce and sour cream from Thanksgiving.

Reviewed on Jul. 28, 2010 by smthgabtmary

Opps! I also used my own cranberry sauce. I just put a bag of frozen cranberries in the food processor, along with a peeled orange...

Reviewed on Jul. 28, 2010 by smthgabtmary

Everyone loved it...I added maybe 1/2c. sliced almonds on the bottom, and also 1/2 tsp. almond extract, and it made a delicious Cranberry Almond Coffee Cake...one guest loved it so much, he ate 3 pieces!

Reviewed on May. 24, 2010 by fatma9

IT IS VERY NAIS

Reviewed on Apr. 16, 2009 by Seashell1

Think Mango Puree! Available frozen & canned or make your own from dried or fresh. Try sub. toasted coconut in topping

for a cake that will make you think vacation in the islands.

Reviewed on Jan. 20, 2008 by Deannie

How about cherry,blueberry, pineapple pie filling or apricot or raspberry preserves. Deannie

Reviewed on Jan. 19, 2008 by tweetyb

What could be used instead of cranberry sauce? I love all of the other ingredients, just not to crazy about cranberries!