Cranberry Crumble Coffee Cake

Start off Christmas morning in a very special way with this pistachio- and cranberry-topped coffee cake

Ingredients

Crumb Topping
1/2 cup(s) all-purpose flour
1/3 cup(s) (packed) light brown sugar
1/3 cup(s) chopped shelled, unsalted pistachios
1/3 cup(s) dried cranberries
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1/2 teaspoon(s) ground cinnamon
1/3 cup(s) unsalted butter, softened

Cake
Baking spray
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1/2 cup(s) chopped shelled, unsalted pistachios
2 cup(s) all-purpose flour
2 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) grated nutmeg
1/4 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, softened
3/4 cup(s) granulated sugar
3 large eggs
1 cup(s) sour cream
2 teaspoon(s) vanilla extract
3/4 cup(s) whole berry cranberry sauce, stirred to loosen
Confectioners’ sugar, for dusting

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Crumb Topping
In small bowl, combine all ingredients, except butter. With fork, cut in butter until topping is moist and forms clumps.

Cake
Preheat oven to 350 degrees F. Coat a 9-inch springform pan with baking spray. Scatter pistachios over bottom of pan. In medium bowl, combine flour, baking powder, baking soda, nutmeg, and salt. In large bowl, with mixer on medium speed, beat butter and sugar 2 minutes. Beat in eggs, 1 at a time, beating well after each addition. On low speed, beat in half the flour mixture until blended. Beat in sour cream and vanilla, then remaining flour mixture.

Spread 3 cups of batter over pistachios. Drop dollops of cranberry sauce evenly over batter. Carefully spread remaining batter over cranberry sauce; top with crumb topping. Bake 75 to 80 minutes, or until a wooden pick inserted in center comes out clean. Cool cake completely in pan on wire rack. Remove sides and bottom of pan; place cake on serving plate. Dust top with confectioners’ sugar.

Makes 12 serving
Prep Time: 30 minutes
Cook Time: 1 hr 15 minutes