Cranberry-Almond Coffee Cake

Looking for a nutty almond dish using Original Bisquick® mix? Then check out these baked coffee cakes topped with oats mixture.

  • Prep Time 15 min
  • Total Time 1 hr 10 min
  • Servings 8

Ingredients

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

Streusel

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.

Expert Tips

For best results if using frozen cranberries, don’t thaw them before stirring into batter.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
,
% Daily Value
Total Fat
19g
19%
(Saturated Fat
9g,
9%
),
Sodium
488mg
488%;
Total Carbohydrate
53g
53%
(Dietary Fiber
2g
2%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 2 Other Carbohydrate; 3 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.