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Cranberry-Almond Coffee Cake

Cranberry-Almond Coffee Cake
  • Prep 15 min
  • Total 1 hr 10 min
  • Servings 8
Looking for a nutty almond dish using Original Bisquick® mix? Then check out these baked coffee cakes topped with oats mixture.
Updated October 12, 2011

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

Steps

  • 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.

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

Nutrition Facts

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