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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 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup 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 in the center comes out clean. Cool in pan on a wire rack for 15 minutes; remove sides of pan. Serve warm.

Nutrition Facts

1 piece: 368 calories, 17g fat (9g saturated fat), 74mg cholesterol, 266mg sodium, 49g carbohydrate (27g sugars, 2g fiber), 5g protein.


Average Rating:
  • Beth
    Nov 19, 2017

    This the best every coffee cake. My family & friends love it. I have to bring the coffee cakes to family functions and his is my go to one. Easy to make and it's always a big hit. Making it this year for the family Christmas Brunch

  • Gramma Amy
    Jun 5, 2017

    Love the combination of almonds and cranberries in this wonderful coffee cake. Great on a holiday brunch buffet

  • delowenstein
    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

  • cyndi.judkins
    Mar 21, 2013

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

  • kshea
    Jun 4, 2012

    Made this for years. Very good!

  • naturalwoman
    Dec 22, 2011

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

  • janbak2jimbak
    Dec 9, 2010

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

  • smthgabtmary
    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...

  • smthgabtmary
    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!

  • fatma9
    May 24, 2010


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