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Prep Time: Cook Time: Total Time:
Cranberry Sour Cream Crumble
1/4 cup chopped almonds
1/2 cup flour
1/3 cup sugar
1/4 cup chopped almonds
1/4 cup melted butter
1/4 teaspoon vanilla extract
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
1 cup light sour cream or nonfat sour cream
1 cup whole cranberry sauce
Sprinkle 1/4 cup almonds in a greased 9 inch springform pan or
10 inch tube pan and set aside.
For the topping, combine 1/2 cup flour, 1/3 cup sugar, 1/4 cup almonds, 1/4 cup butter and 1/4 teaspoon vanilla in a small bowl and mix until crumbly; set aside.
Combine 2 cups flour, baking powder, baking soda and salt in a large bowl and mix well and set aside.
For batter, combine 1 cup sugar, 1/2 cup butter and 1 teaspoon vanilla in a mixer bowl. Beat at medium speed for 1 to 2 minutes or until well mixed, scraping the bowl frequently. Add the eggs, beating constantly for 1 to 2 minutes or until well mixed, scraping the bowl frequently. Add the flour mixture and sour cream alternately, beating constantly for 1 to 2 minutes or until well mixed.
Spread half the batter in the prepared pan. Cover with the cranberry sauce, spreading the sauce to the edge. Spread with the remaining batter.
Sprinkle the topping over the batter.
Bake at 350 degrees for 70 to 85 minutes or until a wooden pick inserted near the center comes out clean.
Cool in the pan on a wire rack for 10 minutes. Remove the sides of the pan.
Yields 12 servings.
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Cranberry Sour Cream Crumble
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Category: Recipes
Prep Time: Cook Time: Total Time:
Cranberry Sour Cream Crumble
1/4 cup chopped almonds
1/2 cup flour
1/3 cup sugar
1/4 cup chopped almonds
1/4 cup melted butter
1/4 teaspoon vanilla extract
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
1 cup light sour cream or nonfat sour cream
1 cup whole cranberry sauce
Sprinkle 1/4 cup almonds in a greased 9 inch springform pan or
10 inch tube pan and set aside.
For the topping, combine 1/2 cup flour, 1/3 cup sugar, 1/4 cup almonds, 1/4 cup butter and 1/4 teaspoon vanilla in a small bowl and mix until crumbly; set aside.
Combine 2 cups flour, baking powder, baking soda and salt in a large bowl and mix well and set aside.
For batter, combine 1 cup sugar, 1/2 cup butter and 1 teaspoon vanilla in a mixer bowl. Beat at medium speed for 1 to 2 minutes or until well mixed, scraping the bowl frequently. Add the eggs, beating constantly for 1 to 2 minutes or until well mixed, scraping the bowl frequently. Add the flour mixture and sour cream alternately, beating constantly for 1 to 2 minutes or until well mixed.
Spread half the batter in the prepared pan. Cover with the cranberry sauce, spreading the sauce to the edge. Spread with the remaining batter.
Sprinkle the topping over the batter.
Bake at 350 degrees for 70 to 85 minutes or until a wooden pick inserted near the center comes out clean.
Cool in the pan on a wire rack for 10 minutes. Remove the sides of the pan.
Yields 12 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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