Cranberry Sour Cream Crumble

Not all the recipes that I share have a story or history behind them, but I love that this one does. My mom has had this recipe in her file box since probably before I was born; let's just say a LONG time. Back then my parents were young, finishing college, with three young children, and didn't have much extra money to splurge on things like REAL butter and sour cream. My mom, she has a good eye. She knows a good thing when she sees one. She tucked this recipe away until later in life when things were a little more established.

Now my mom has been making this for years and I've always enjoyed it but I have never actually made it myself until now. This crumble is perfect for serving at a breakfast or brunch, and especially perfect now that the holiday season is upon us.


Cranberry Sour Cream Crumble
1/4 cup chopped almonds

For the topping:
1/2 cup flour
1/3 cup sugar
1/4 cup chopped almonds
1/4 cup butter, melted
1/4 tsp. vanilla extract


For the cake:
1 cup sugar
1/2 cup butter, softened
1 tsp. vanilla
2 eggs
2 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup sour cream
1 cup whole cranberry sauce

Heat oven to 350° F. Sprinkle 1/4 cup of almonds on the bottom of a greased 9-inch spring-form pan or 10-inch tube pan. Set aside.

In a medium bowl, stir together all the topping ingredients until crumbly and set aside. In a separate bowl, combine the flour, baking powder, soda and salt.

In large mixer bowl, fitted with a paddle attachment, beat butter and sugar until light and fluffy; about 2 minutes. Beat in eggs, one at a time, until incorporated, then vanilla. Add in dry ingredients alternately with the sour cream, beginning and ending with flour mixture. Beat until incorporated.

Spoon half of batter into prepared pan, spreading to cover the bottom. Next, spoon cranberry sauce over the batter, spreading to the edges. Spoon remaining batter over cranberry sauce, spreading to cover. Sprinkle topping over batter.

Bake for 70-85 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Remove sides of spring-form pan and cool completely.


SOURCE:Land O' Lakes