Thursday, April 7, 2011

Cranberry Crumble Coffee Cake

This is one of my favorite coffee cake recipes! It is also a favorite among my family. With the Easter Holiday just around the bend, this cake is fancy enough to serve and impress your holiday guests.  I guarantee your guests and family will rave over the cranberry sauce swirled throughout the moist cake, as well as, the irresistible  crumble topping. My predictions are that it will disappear within a matter of minutes, just like Peter Cottontail delivering Easter Baskets!

Cranberry Crumble Coffee Cake
recipe  adapted from
1/4 c. chopped almonds
1 c. sugar
1/2 c. butter, softened
1 teaspoon vanilla extract
2 eggs
2 c. all-purpose flour
11/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 c. (8 ounces) sour cream
1 c. whole-berry cranberry sauce

1/4 c. all-purpose flour
1/4 c. sugar
1/4 c. chopped almonds
1/4 teaspoon vanilla extract
2 T. cold butter

Sprinkle almonds over the bottom of a greased 9 inch 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.
Combine dry ingredients; add to batter alternately with sour cream. Mix well. Spread 3 cups over almonds. Spoon cranberry sauce of batter. Top with remaining batter. 
For topping, combine four, sugar, almonds and vanilla; cut in butter until crumbly. Sprinkle over batter.
Bake in a 350 degree oven for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 15 minutes; remove sides of pan. Serve Warm. Makes 12 servings.


Ashlee, The Culinary Queen

1 comment:

  1. That sounds SO good!! I'm going to have to try your cheddar bay biscuits, too. Mmmm.


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