Cranberry Crumble Coffee Cake



½ cup flour
1/3 cup sugar
¼ cup chopped almonds
¼ cup soft butter or margarine
¼ tsp vanilla
Coffee Cake:
¼ cup chopped almonds
1 cup sugar
½ cup soft butter
1 tsp. vanilla
2 eggs
2 cups flour
1 ¼ tsp. baking powder
½ tsp. baking soda
¼ tsp salt
1 cup sour cream
1 cup cranberry sauce


In medium bowl stir together all topping ingredients until crumbly: set aside.

Heat oven to 350 degrees.  Spray the bottom and sides of a 9” springform pan and sprinkle the bottom with ¼ cup chopped almonds.  Set aside.
In large mixer bowl combine 1 cup sugar, ½ cup butter and 1 tsp. vanilla.  Beat at medium speed, scraping bowl often, until well mixed (1-2 minutes).  Add eggs; continue beating, scraping bowl often, until well mixed (1-2 minutes).  Continue beating, adding 2 cups flour, baking powder, baking soda and salt alternately with sour cream until well mixed (1-2 minutes).
Spoon half of batter into prepared pan on top of almonds, spreading to cover bottom.  Spoon cranberry sauce over batter; spread to edges.  Spoon remaining batter over cranberry sauce; spread to cover.  Sprinkle topping over batter.
Bake for 70-85 minutes or until wooden pick inserted in center comes out clean.  Cool 10 minutes on wire rack; remove sides of pan.  Cover.  (I usually wait about 15-20 more minutes and take a spatula underneath the coffee cake and remove the bottom.  It’s not easy to do….be careful, but it works).  This coffee cake is DELICIOUS!
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