Cran­berry Crum­ble Cof­fee Cake

A tangy swirl of cran­berry sauce de­lights in this tempt­ing cof­fee cake.

Simple & Delicious - - ON THE MENU - —Jeani Robin­son, Weir­ton, WV

Prep: 20 min. • Bake: 70 min. + cool­ing Makes: 12 serv­ings

1/₄ cup chopped al­monds 1 cup sugar 1/2 cup but­ter, soft­ened 1 tsp. vanilla ex­tract 2 large eggs 2 cups all-pur­pose flour 11/₄ tsp. bak­ing pow­der 1/2 tsp. bak­ing soda 1/₄ tsp. 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 tsp. vanilla ex­tract 2 Tbsp. cold but­ter

1. Sprin­kle al­monds over the bot­tom of a greased 9-in. spring­form pan; set aside. In a bowl, cream sugar, but­ter and vanilla; beat on medium 1-2 min­utes. Add eggs, one at a time, beat­ing af­ter each ad­di­tion.

2. Com­bine dry in­gre­di­ents; add to bat­ter al­ter­nately with sour cream. Spread 3 cups over al­monds. Top with cran­berry sauce. 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. 1 PIECE 368 cal., 17g fat (9g sat. fat),

74mg chol., 266mg sod., 49g carb. (27g sug­ars, 2g fiber), 5g pro.

Cran­berry Crum­ble Cof­fee Cake

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