Cranberry Almond Coffee Cake Recipe

Ingredients

6

tablespoons butter or margarine, softened

3/4

cup packed brown sugar

2

eggs

1

teaspoon almond extract

2

                        cups Original Bisquick™ mix

3/4

cup milk

1

cup fresh or frozen (do not thaw) cranberries

1/3

cup old-fashioned oats

1/3

cup sliced almonds, toasted

1/4

cup packed brown sugar

2

tablespoons butter or margarine, softened

Preparation

Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. In large bowl, beat 6 tablespoons butter and 3/4 cup brown sugar with electric mixer on medium speed until creamy. Add eggs, one at a time, beating well after each addition. Stir in almond extract. On low speed, beat in Bisquick mix alternately with milk until smooth. Stir in cranberries. Spread batter in pan.

In small bowl, mix all streusel ingredients with fork until mixture is crumbly. Sprinkle over batter.

Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove side of pan before serving. Serve warm.

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