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.

Ingredients

8 serv.

all-purpose flour↗1 cup
white sugar↗1 cup
salt↗1⁄4 teaspoon
cinnamon↗1⁄2 teaspoon
ground cloves↗1⁄4 teaspoon
fresh cranberries or 2 cups frozen cranberries↗2 cups
sliced almonds↗1⁄2 cup
melted butter1⁄2 cup
eggs↗2
almond extract↗1⁄2 teaspoon
vanilla extract↗1⁄2 teaspoon
crumb topping
sliced almonds↗1⁄4 cup
packed brown sugar1⁄3 cup
butter↗2 tablespoons
tablespoons flour↗2
teaspoon cinnamon↗1⁄2

Step-by-step instructions

1
Preheat over to 350 degrees F(175 degrees C). Grease one 9 inch pie pan.
2
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.
3
For topping: mix sugar, flour, cinnamon, almonds. Press in soft butter until you get a crumble mixture. Put on top of batter.
4
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.
5
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.

Source: food.com

Original recipe ↗

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