Cranberry Almond Coffee Cake

• 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

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

cake, fresh cranberries, flour, white cake, eggs, water, vegetable oil, almond extract, topping, almonds, brown sugar, ground cinnamon

Taken from www.food.com/recipe/cranberry-almond-coffee-cake-289595 (may not work)