Too much of Grandma Edgecombe's Cranberry Sauce sitting in the refrigerator after Thanksgiving? Here's a great way to use up leftovers and make a delicious breakfast!
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter
- 1/4 cup chopped or slivered almonds
- 1/2 teaspoon ground cinnamon (allspice works, too, in a pinch)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 beaten eggs
- 1 cup Grandma Edgecombe's Cranberry Sauce
- 1/2 teaspoon almond extract
- 1/2 cup cranberries, roughly chopped (optional)
Preheat oven to 375.
Topping
In a bowl, combine 3/4 cup flour and all the sugar. Cut in butter until pea-sized clumps form. Remove 1/2 cup crumb mixture; stir in nuts and cinnamon/allspice. Set aside.
Coffee Cake
To remaining crumb mixture, add remaining flour, baking powder, and baking soda. Add eggs, cranberry sauce, and almond extract; mix until well blended. If desired, stir in chopped cranberries. Pour into a greased 8x8x2-inch baking pan. Sprinkle topping over batter. Bake in a 375 oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
Serve warm. Serves 9.
