Cranberry Crumble Coffeecake
1/4 to 1/3 cup chopped almonds
1 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
1 can (16 ounces) whole-berry cranberry sauce
Topping:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 to 1/3 cup chopped almonds
1/2 teaspoon vanilla extract
1/4 cup butter
Sprinkle almonds over the bottom of a greased 9-in. springform pan; set aside. 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. 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 °F for 70-75 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan on a wire rack for 20 minutes; remove sides of pan. Serve warm.
Yield: 12 servings
