Cranberry Almond Coffee Cake

Name: Cranberry Almond Coffee Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 13 x 9 pan, 12-16 serving(s)
Ingredients: 2 cups fresh cranberries (see below); 1/4 cup all-purpose flour; 1 (18 1/4 ounce) white cake mix; 3 eggs; 1 1/4 cups water; 1/3 cup vegetable oil; 1/2 teaspoon almond extract; 3/4 cup sliced almonds; 1/3 cup packed brown sugar; 1/2 teaspoon ground cinnamon

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Recipe by Margo59

Recipe from Duncan Hines Cake Mix Magic 2 cookbook. Starts with a prepackaged cake mix. Easy to make and tastes wonderful. UPDATE: This tastes much better the first day and also served warm.

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READY IN: 40mins

SERVES: 12-16

YIELD: 1 13 x 9 pan

UNITS: US

INGREDIENTS

Nutrition

CAKE
2

cups fresh cranberries (see below)
¹⁄₄

cup all-purpose flour
1

(18 1/4 ounce) white cake mix
3

eggs
1 ¹⁄₄

cups water
¹⁄₃

cup vegetable oil
¹⁄₂

teaspoon almond extract
TOPPING
³⁄₄

cup sliced almonds
¹⁄₃

cup packed brown sugar
¹⁄₂

teaspoon ground cinnamon

DIRECTIONS

Preheat oven to 350 degrees F (180 degrees C).
Grease 13 x 9 baking pan.
CAKE.
In a small bowl, toss cranberries in flour to coat well, set aside.
In a large mixer, combine cake mix, eggs, water, oil and almond extract.
Beat for 2 minutes on medium speed.
Stir in floured cranberries, shaking off excess flour first.
Spread batter evenly in prepared pan.
TOPPING.
In a small bowl, combine almonds, brown sugar and cinnamon.
Mix well.
Sprinkle evenly over batter.
Bake for 30-40 minutes or until a tester inserted in the center comes out clean.
Cool 30 minutes in pan on wire rack.
Serve warm or cool.
*Can replace cranberries with blueberries or raspberries.