Cranberry Almond Coffee Cake - cooking recipe

Ingredients

CAKE
2 cups fresh cranberries (see below)
1/4 cup all-purpose flour
1 (18 1/4 ounce) white cake mix
3 eggs
1 1/4 cups water
1/3 cup vegetable oil
1/2 teaspoon almond extract
TOPPING
3/4 cup sliced almonds
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon

Preparation

Preheat oven to 350 degrees F (180 degrees C).
Grease 13 x 9 baking pan.
CAKE.
In a small bowl, toss cranberries in flour to coat well, set aside.
In a large mixer, combine cake mix, eggs, water, oil and almond extract.
Beat for 2 minutes on medium speed.
Stir in floured cranberries, shaking off excess flour first.
Spread batter evenly in prepared pan.
TOPPING.
In a small bowl, combine almonds, brown sugar and cinnamon.
Mix well.
Sprinkle evenly over batter.
Bake for 30-40 minutes or until a tester inserted in the center comes out clean.
Cool 30 minutes in pan on wire rack.
Serve warm or cool.
*Can replace cranberries with blueberries or raspberries.