Cranberry Crunch Coffee Cake

Cranberry Crunch Coffee Cake is just one of the delicious pastries that Deb Sanders prepares for guests at The Windmill Inn Bed and Breakfast.                   In the summer of 1997, I was involved in a State Department of Education Intern Program. One of the places I interned was at the Sander’s rural B&B, located south of Chapman. While there I had the opportunity to assist Deb and Tim with several catering projects and also in the preparation of a few breakfasts. That summer I learned so many things that were then incorporated into the foods classes I taught at Abilene High School. Deb and Tim were fun to work with and Deb was not only willing to share her skills but her recipes as well.

Cranberry Crunch Coffee Cake

Topping:  

Windmill Inn
1787 Rain Road
Chapman, Kansas 67431
1-785-263-8755

3/4 cup chopped almonds, pecans or walnuts

4 teaspoons granulated sugar

½ teaspoon ground cinnamon

Batter: 

8 tablespoon (1 stick) butter, softened

1 cup granulated sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1½  teaspoon almond extract

1 cup sour cream

1 (16 oz.) can whole-berry cranberry sauce

1.  Preheat the oven to 350°. Grease a 10" tube pan and spread the combined topping ingredients on the bottom. Set aside.

2.  In a large bowl, cream the butter and sugar until fluffy. 

3.  Add the eggs one at a time, beating well.

4.  Mix the flour, baking powder, baking soda and salt together. 

5.  Stir the almond extract into the sour cream. Mix the flour mixture and the sour cream alternately into the butter mixture. 

6.  Pour half the batter into the prepared pan. Carefully spread cranberry sauce over batter. Put the remaining batter over the cranberry sauce. 

7.     Bake 55 minutes.

8.     Invert pan and cool for 5 mintues before de-panning.

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Recipe without photos . . .

Cranberry Crunch Coffee Cake

Topping:  

3/4 cup chopped almonds, pecans or walnuts

4 teaspoons granulated sugar

½ teaspoon ground cinnamon

Batter: 

8 tablespoon (1 stick) butter, softened

1 cup granulated sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1½  teaspoon almond extract

1 cup sour cream

1 (16 oz.) can whole-berry cranberry sauce

1.  Preheat the oven to 350°. Grease a 10" tube pan and spread the combined topping ingredients on the bottom. Set aside.

2.  In a large bowl, cream the butter and sugar until fluffy. 

3.  Add the eggs one at a time, beating well.

4.  Mix the flour, baking powder, baking soda and salt together. 

5.  Stir the almond extract into the sour cream. Mix the flour mixture and the sour cream alternately into the butter mixture. 

6.  Pour half the batter into the prepared pan. Carefully spread cranberry sauce over batter. Put the remaining batter over the cranberry sauce. 

7.     Bake 55 minutes.

8.     Invert pan and cool for 5 mintues before de-panning.