day 23: {cranberry crumble coffee cake}

this recipe is a fairly new to our Christmas tradition list, but I think it’s a keeper.  it’s festive and delicious and not too complicated to make.

Cranberry Crumble Coffee Cake 

cake:

¼ cup chopped almonds

1 cup sugar

½ cup butter, softened

1 teaspoon vanilla

2 eggs

2 cups all-purpose flour

1 ¼ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup sour cream

1 cup whole cranberry sauce

 topping:

¼ cup all-purpose flour

¼ cup sugar

¼ cup chopped almonds

¼ teaspoon vanilla

2 tablespoons cold butter

instructions:

1. sprinkle almonds over the bottom of a greased 9-inch springform pan and set aside.

2. in electric mixing bowl cream sugar, butter, and vanilla; beat on medium speed for 1-2 minutes.

3. add eggs, one at a time, beating well after each addition.

4. combine dry ingredients and add to batter alternately with sour cream.

5. mix well.

6. spread 3 cups over almonds.

7. spoon cranberry sauce over batter in pan.

8. top with remaining batter.

9. for topping combine flour, sugar, almonds and vanilla.

10. cut in butter until crumbly.

11. sprinkle on top of batter.

12. bake at 350 degrees for 45-50 minutes or until toothpick inserted near center comes out clean.

13. cool on wire rack for 15 minutes.

14. remove sides of pan.

15. serve warm.

enjoy!

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