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What’s Cookin’ in the Parsonage?

I won’t go on and on about how hard it is to believe that it’s officially the holiday season, but can you believe it’s officially the holiday season?!  =)  We all have certain foods or flavors that we look forward to during this time of the year.  This Cranberry Crumble coffee cake from Taste of Home is one of mine.  I’ve already told you how much I love cranberry anything, but this coffee cake is super good.  It’s moist.  It’s got the tart cranberry ribbon in the middle, and it has a yummy crumbly topping on top.  It’s great for breakfast, brunch or dessert.  It also freezes well.  I made one during Thanksgiving time.  I’m sure another one will be in the near future for a Christmas gathering. 
 
If  you need something to take to a get-together, this would be a super choice because it will get rave reviews and it feeds a crowd!
 
Cranberry Crumble Coffee Cake Recipe
Here’s the recipe:
 
  • 1/4 cup chopped almonds
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1 cup whole-berry cranberry sauce
  •  
  • TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup chopped almonds
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons cold butter
  • Directions

    • Sprinkle almonds over the bottom of a greased 9-in. springform pan; set aside. In a bowl, cream the sugar, butter and vanilla; beat on medium for 1-2 minutes. Add eggs, one at a time, beating well after each addition.
    • Combine dry ingredients; add to batter alternately with sour cream. Mix well. Spread 3 cups over almonds. Spoon cranberry sauce over batter. Top with remaining batter.
    • For topping, combine flour, sugar, almonds and vanilla; cut in butter until crumbly. Sprinkle over batter.
    • Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes; remove sides of pan. Serve warm. Yield: 12 servings.

    Sorry I didn’t post much last week, but as you can see in the previous post to this one, we’ve had a family emergency.  We’re still dealing with my Mother-in-law’s health issues.  She’s still in ICU, but doing much better.  We are expecting some important test results back in the next day or so.  If I miss posting, that will be the reason.  Thanks for your prayers for her, and for us as we care for her needs.

    From my parsonage kitchen,

    One thought on “What’s Cookin’ in the Parsonage?

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