Cranberry Crumble Coffee Cake |
|
 |
Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 12 |
|
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 Ingredients:
1/4 cup chopped almonds |
1 cup sugar |
1/2 cup butter, softened |
1 teaspoon vanilla extract |
2 eggs |
2 cups king arthur unbleached 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 king arthur unbleached all-purpose flour |
1/4 cup sugar |
1/4 cup chopped almonds |
1/4 teaspoon vanilla extract |
2 tablespoons cold butter |
Directions:
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.
|
|