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Prep 15 mins
Cook 40 mins
This is a sweet/tart coffee cake with holiday spices. I like to make this the night before a holiday for breakfast, this way I can start cooking holiday dinner and still have something to eat. This is based off the original Holiday Crustless Cranberry Pie, Impressive and Easy!, but I have made enough changes it has turn in to a new item, with new flavors. This calls for only 2 cups cranberries, either fresh OR frozen.
- 1 cup all-purpose flour
- 1 cup white sugar
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 2 cups fresh cranberries or 2 cups frozen cranberries
- 1⁄2 cup sliced almonds
- 1⁄2 cup melted butter
- 2 eggs
- 1⁄2 teaspoon almond extract
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup sliced almonds
- 1⁄3 cup packed brown sugar
- 2 tablespoons butter
- 2 tablespoons flour
- 1⁄2 teaspoon cinnamon
- Preheat over to 350 degrees F(175 degrees C). Grease one 9 inch pie pan.
- Combine flour, sugar, salt, cinnamon, clove. Mix well. Stir in cranberries and the almonds and toss to coat. Or add almonds and put berries in bottom of pie pan. Stir in butter, eggs and extracts. Spread into pie pan.
- For topping: mix sugar, flour, cinnamon, almonds. Press in soft butter until you get a crumble mixture. Put on top of batter.
- Bake for 40 minutes or until a wooden tooth pick inserted near center to come out clean. Serve warm or cold. Heats up nicely in microwave for a few seconds.
- P.S. Frozen berries last one year. Make sure to pick through your frozen berries before using. The more wrinkles on a frozen berry the older it is. The batter will be a little thicker if you use frozen cranberries. It is easier to see the bad berries if you unfreeze them in warm water.
This turned out extremely good, but it was just too tart for me, but I just couldn't stop eating it! So next time I would recommend only using 2 - 2.5 cups of total cranberries as it would be just the perfect tartness.
I expected it to be good and it was. I was worried about no baking power or soda in the recipe but it did not need it. I used splenda for both the white and brown sugar and worked out really well. It was both sweet and tart at the same time and great for the Christmas season. This is pretty easy to make and well worth the small effort. Merry Christmas