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Cranberry Crumble Coffee Cake Recipe
|Almonds||1⁄4 Cup (4 tbs), chopped|
|Sugar||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Sour cream||8 Ounce (1 Cup)|
|Whole berry cranberry sauce||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 4135 Calories from Fat 1670
% Daily Value*
Total Fat 191 g293.4%
Saturated Fat 104.2 g520.8%
Trans Fat 0 g
Cholesterol 847.3 mg
Sodium 1658.4 mg69.1%
Total Carbohydrates 565 g188.2%
Dietary Fiber 15.1 g60.5%
Sugars 315.5 g
Protein 55 g110.3%
Vitamin A 107.1% Vitamin C 3.4%
Calcium 56.9% Iron 93.3%
*Based on a 2000 Calorie diet
In a mixing bowl, cream the sugar, butter and vanilla; beat on medium for 1 -2 minutes.
Add eggs, one at a time, beating well after each.
Combine dry ingredients; add to batter alternately with sour cream.
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° for 70-75 minutes or until a wooden pick inserted near the center comes out clean.
Cool in pan on a wire rack for 15 minutes; remove sides of pan.