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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

1/2 cup all-purpose flour

1/3 cup sugar

1/4 cup chopped almonds

1/4 cup Land O Lakes® Butter, melted

1/4 teaspoon vanilla

Coffee Cake

1/4 cup chopped almonds

1 cup sugar

1/2 cup Land O Lakes® Butter, softened

1 teaspoon vanilla

2 large Land O Lakes® Eggs

2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup sour cream

1 cup whole berry cranberry sauce

How to make

  1. STEP 1

    Stir together all topping ingredients in bowl until mixture resembles coarse crumbs. Set aside.

  2. STEP 2

    Heat oven to 350°F.

  3. STEP 3

    Sprinkle 1/4 cup chopped almonds on bottom of greased 9-inch springform pan or 10-inch tube pan; set aside.

  4. 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.

  5. 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.

  6. STEP 6

    Bake 70-85 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove sides of pan.

Nutrition (1 serving)

380 Calories
17 Fat (g)
70 Cholesterol (mg)
270 Sodium (mg)
54 Carbohydrates (g)
0 Dietary Fiber
6 Protein (g)
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