Cranberry-Almond Coffee Cake

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

Minutes

Total Time

1:10

Hr:Mins

Makes

8

servings

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.
Makes 8 servings (1 slice)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
For best results if using frozen cranberries, don’t thaw them before stirring into batter.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • Total Fat 19g
      • (Saturated Fat 9g,),
    • Sodium 488mg;
    • Total Carbohydrate 53g
      • (Dietary Fiber 2g,
    • Protein 6g;
    Percent Daily Value*:
      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.