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Full Online Book HomeLearning KitchenFruit - Cranberry - Cranberry Crumble Coffee Cake
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Fruit - Cranberry -  Cranberry Crumble Coffee Cake Post by :Bill_Hely Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3578

Click below to download : Fruit - Cranberry - Cranberry Crumble Coffee Cake (Format : PDF)

Fruit - Cranberry - Cranberry Crumble Coffee Cake

Serving Size : 12
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1/4 cup almonds -- chopped
1 cup sugar
1/2 cup butter -- softened
1 teaspoon vanilla
2 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

Topping:
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup chopped almonds
1/4 teaspoon vanilla
2 tablespoons butter


Preheat oven to 350 degrees F. Sprinkle almonds over the bottom of a greased 9" 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 degrees for 70-75 minutes or until a wooden pick inserted near the center comes out clean.

Cool in pan on a wire rack for 15 minutes; remove sides of pan. Serve warm.
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1/2 cup butter 1 cup sugar 3/4 cup brown sugar -- firmly packed 1/4 cup milk 2 tablespoons orange juice 1 egg 3 cups flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup walnuts -- chopped 2 1/2 cups cranberries -- chopped Preheat oven to 375 degrees. Grease cookie sheets. Cream together butter and sugars. Beat in milk, orange juice and egg. In separate bowl, stir together flour, baking powder, cinnamon, salt and baking soda. Blend well with sugar mixture. Stir in walnuts and cranberry pieces. Drop dough by heaping teaspoonfuls onto cookie
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1 1/2 cups all purpose flour 1 1/2 cups quick cooking oats 3/4 cup packed light brown sugar 1/2 cup walnuts finely chopped 1/2 teaspoon salt 1 1/2 sticks (3/4 cup) unsalted butter melted 1 tablespoon cold water Filling: 2 1/4 cups fresh cranberries 3/4 cup red raspberry jam or preserves Heat oven to 375 degrees and line a 9 inch square baking pan with foil, letting ends extend above pan on 2 sides. Crust: Stir first 5 ingredients in a medium bowl until blended. Add butter and toss with 2 spoons until evenly moistened (mixture will be in small
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