Christmas Cranberry Almond Coffee Cake
This is a sweet/tart coffee cake with holiday spices. I like to make this the night before a holiday for breakfast, this way i can start cooking holiday dinner and still have something to eat. This is based off the original recipe #147253, but i have made enough changes it has turn in to a new item, with new flavors. This calls for only 2 cups cranberries, either fresh or frozen.
Steps
Preheat over to 350 degrees f.
Grease one 9 inch pie pan.
Combine flour , sugar , salt , cinnamon , clove.
Mix well.
Stir in cranberries and the almonds and toss to coat.
Or add almonds and put berries in bottom of pie pan.
Stir in butter , eggs and extracts.
Spread into pie pan.
For topping: mix sugar , flour , cinnamon , almonds.
Press in soft butter until you get a crumble mixture.
Put on top of batter.
Bake for 40 minutes or until a wooden tooth pick inserted near center to come out clean.
Serve warm or cold.
Heats up nicely in microwave for a few seconds.
P.
S.
Frozen berries last one year.
Make sure to pick through your frozen berries before using.
The more wrinkles on a frozen berry the older it is.
The batter will be a little thicker if you use frozen cranberries.
It is easier to see the bad berries if you unfreeze them in warm water.
Ingredients
all-purpose flour, white sugar, salt, cinnamon, ground cloves, fresh cranberries, sliced almonds, butter, eggs, almond extract, vanilla extract, brown sugar, flour