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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
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

Printed from tasteofhome.com Jul 25, 2008

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Cranberry Crumble Coffee Cake cont.

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.