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
SERVINGS
|
12
|
CATEGORY
|
Breads
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
70 min.
|
TOTAL
|
90 min.
|
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 mixing 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.