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Cranberry Crumble Coffee Cake Recipe

Cranberry Crumble Coffee Cake Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 70 min. + cooling YIELD:12 servings


  • 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
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup chopped almonds
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons cold butter


  • 1. 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.
  • 2. 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.
  • 3. For topping, combine flour, sugar, almonds and vanilla; cut in butter until crumbly. Sprinkle over batter.
  • 4. 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.

Reviews for Cranberry Crumble Coffee Cake

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Reviewed Jun. 1, 2013

"Actually, I have used this recipe from time to time and I did make adjustments to this recipe. As there are people who may have an allergy to nuts, I omitted the chopped

almonds on the bottom of the cake. I used 1 tsp. of salt instead of 1/4 tsp. and I also used 3/4 cup of whole-berry cranberry
sauce plus 1/4 cup ground Navel orange.
I think that the orange brings out the flavor and makes for a nice tangy filling!
For the Topping, I used 1/4 cup EACH sugar and firmly packed brown sugar & added 1/2 tsp. ground cinnamon to the topping mixture. I did omit the almonds for the topping. I found that for me, the baking time worked out to bake 60 to 70 minutes & test for doneness with a cake
tester (or a toothpick). I've taken this coffee cake to our chapel from time to time
for our Sunday coffee breaks and this cake has been enjoyed very much! My mother has enjoyed this coffee cake, too!
Dawn E. Lowenstein"

Reviewed Mar. 21, 2013

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

Reviewed Jun. 4, 2012

"Made this for years. Very good!"

Reviewed Dec. 22, 2011

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

Reviewed Dec. 9, 2010

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

Reviewed Jul. 28, 2010

"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 Jul. 28, 2010

"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 guest loved it so much, he ate 3 pieces!"

Reviewed May. 24, 2010


Reviewed Apr. 16, 2009

"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 Jan. 20, 2008

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

Reviewed Jan. 19, 2008

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

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