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Cranberry Crumble Coffee Cake

Cranberry Crumble Coffee Cake
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
12 ServingsPrep: 20 min. Bake: 70 min. + cooling

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
© Taste of Home 2013

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Cranberry Crumble Coffee Cake (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013