Cranberry-Almond Coffee Cake

 

6

tablespoons butter or margarine, softened

3/4

cup packed brown sugar

2

eggs

1

teaspoon almond extract

2

cups Original Bisquick® mix

3/4

cup milk

1

cup fresh or frozen (do not thaw) cranberries

1/3

cup old-fashioned oats

1/3

cup sliced almonds, toasted

1/4

cup packed brown sugar

2

tablespoons butter or margarine, softened

• 1 Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. In large bowl, beat 6 tablespoons butter and 3/4 cup brown sugar with electric mixer on medium speed until creamy. Add eggs, one at a time, beating well after each addition. Stir in almond extract. On low speed, beat in Bisquick mix alternately with milk until smooth. Stir in cranberries. Spread batter in pan.
• 2 In small bowl, mix all streusel ingredients with fork until mixture is crumbly. Sprinkle over batter.
• 3 Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove side of pan before serving. Serve warm.