Cranberry Crumb Coffeecake
Try this Cranberry Crumb Coffeecake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 large eggs
- 1 pinch salt
- 1/2 teaspoon almond extract
- 1/2 cup brown sugar
- 2 cups all purpose flour
- 1 cup flour
- 1 cup cranberry sauce
- 1/2 cup butter (room temperature)
- 1 cup yogurt (i used vanilla or sour cream)
- Carbohydrate 1102.99664266714 g
- Cholesterol 1337.31666666004 mg
- Fat 207.605180477464 g
- Fiber 10.8693939153139 g
- Protein 56.9203885131369 g
- Saturated Fat 123.681821435384 g
- Serving Size 1 1 recipe (1852g)
- Sodium 2254.08700784161 mg
- Sugar 1092.12724875183 g
- Trans Fat 17.222655097527 g
- Calories 6376 calories
Cream the butter and sugar in a large bowl.Beat in the eggs one at a time.Mix in the yogurt, almond extract and vanilla extract.Mix the flour, baking powder, baking soda and salt in another bowl.Mix the dry ingredients into the wet ingredients.Pour the batter into a greased 9 by 13 inch baking dish.Pour the cranberry sauce on top.Cream the butter and sugar in a large bowl.Mix in the salt, cinnamon and flour until crumbs form.Sprinkle the crumbs over the cake.Bake in a preheated 350F/180C oven until a toothpick inserted into the center comes out clean, about 40 minutes.
