Cranberry-Almond Coffee Cake

  • Prep 15 min
  • Total 1 hr 10 min
  • Servings 8
Cranberry-Almond Coffee Cake

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

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
400
% Daily Value
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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