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Cranberry Crumble Coffee Cake

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
  • Makes
    12 servings

Ingredients

  • 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
  • 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

Directions

  • 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 1 egg 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° until a toothpick inserted in the center comes out clean, 70-75 minutes. 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.

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