Cranberry Crumble Coffee Cake 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 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Cranberry Crumble Coffee Cake cont. 1/4 cup sugar 1/4 cup chopped almonds 1/4 teaspoon vanilla extract 2 tablespoons cold butter 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 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

	Cranberry Crumble Coffee Cake 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. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008