Christmas Almond Cranberry Coffee Cake

Preparation:

Preheat oven to 350℉.

Cut a circular piece of parchment to fit a 9" springform pan. Place the parchment in the springform pan. Lightly spray bottom/parchment and sides with non-stick cooking spray. Set aside.

Using a stand mixer fitted with a flat beater attachment, cream together the butter and sugar until pale and fluffy.

Add one egg at a time until incorporated.

Add the lemon juice, zest, and almond extract.

In batches, add about 1/2 of the sour cream and water, then add about half of the cake mix. Repeat with the remaining sour cream, water, and cake mix.

Once fully mixed, fold in the cranberries and transfer to the springform pan. Batter will be fairly thick.

Spread or dollop cranberry sauce on top of batter.

In a small bowl, mix the flour, sugar, butter, almonds, cinnamon, and pinch of salt. Mix by hand or with a fork until crumbly and small lumps form. Sprinkle on top of the cake batter.

Bake for 1 hour and 15 minutes. Check with a toothpick in the center. The toothpick might not come out completely clean because of the cranberry sauce. If it doesn't, bake for another 5–10 minutes.