Coffee Crumb Cake

Ingredients:

1 cup sugar
½ cup butter at room temperature
2 eggs, beaten
2 cups sour cream
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
½ cup chopped nuts (I use pecans)
1 teaspoon cinnamon
½ cup brown sugar
⅓ cup whole cranberry sauce (see photo)
1 Angel food cake pan (see photo)

Cream together the butter and sugar then add the eggs, sour cream and vanilla.

Add the flour, baking powder and baking soda and combine. This mixture will get a little

heavy, so break out a mixer or a strong spoon to stir with. Combine well.

Next, pour only about 1/3 of the batter into the very well greased angel food cake pan.

Sprinkle ½ of the nuts, cinnamon and brown sugar into the pan on top of the batter you just
poured. Then add about ½ of the cranberry sauce too, in very small amounts, but be careful. If
you put in too much cranberry sauce at this point the cake will be too mushy. This will make a
nice delicious center of the cake. After all this then pour in all the rest of the batter then top it all
off with all the rest of the nuts, cinnamon, brown sugar and cranberry sauce.

Bake at 350 degrees for about 45 minutes and enjoy!

Buttermilk Mango-Berry Crumb Cake

Ingredients

• Crumb Topping:
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/4 cup butter, softened
• 1/2 teaspoon ground cinnamon
• Cake:
• 1/2 cup butter, softened
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground nutmeg (optional)
• 1 cup buttermilk
• 1 mango - peeled, seeded and diced
• 1 cup raspberries

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
2. Mix 1/2 cup flour, brown sugar, 1/4 cup butter, and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.
3. Beat 1/2 cup butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine 2 cups flour, baking powder, baking soda, salt, and nutmeg.
4. Mix the flour mixture into the creamed butter mixture alternately with the buttermilk, stirring just to combine. After the last of the flour mixture is incorporated, gently fold in the diced mango and raspberries. Spread the batter into the prepared pan (the batter will be thick). Sprinkle with crumb topping.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack.