Cranberry Sour Cream Crumble
Cranberry Sour Cream Crumble
Coffee cake that is moist and tender, perfect for breakfast or brunch or served as a delicious holiday dessert.
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30 min
Prep Time
1 hr 20 min
Total Time
12
servings Ingredients
Topping
12 cup all-purpose flour
13 cup sugar
14 cup chopped almonds
14 cup Land O Lakes® Butter, melted
14 teaspoon vanilla extract
Coffee Cake
14 cup chopped almonds
1 cup sugar
12 cup Land O Lakes® Butter, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 14 teaspoons baking powder
12 teaspoon baking soda
14 teaspoon salt
1 cup sour cream
1 cup whole berry cranberry sauce
How to make
-
STEP 1
Stir together all topping ingredients in bowl until mixture resembles coarse crumbs. Set aside.
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STEP 2
Heat oven to 350°F.
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STEP 3
Sprinkle 1/4 cup chopped almonds over bottom of greased 9-inch springform pan or 10-inch tube pan; set aside.
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STEP 4
Combine 1 cup sugar, 1/2 cup butter and 1 teaspoon vanilla in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating, scraping bowl often, until well mixed. Continue beating, adding 2 cups flour, baking powder, baking soda and salt alternately with sour cream until well mixed.
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STEP 5
Spoon half of batter into prepared pan; spread to cover bottom. Spoon cranberry sauce over batter; spread to edges. Spoon remaining batter over cranberry sauce; spread to cover. Sprinkle topping over batter.
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STEP 6
Bake 70-85 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove sides of pan.
380 Calories
17 Fat (g)
70 Cholesterol (mg)
270 Sodium (mg)
54 Carbohydrates (g)
0 Dietary Fiber
6 Protein (g)
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