This tasty gluten free Cranberry Coffee Cake is great for every day breakfast, a holiday brunch, or after dinner dessert.
Preheat oven to 350 degrees. Spray 9-inch springform pan with cooking spray.
In a large mixing bowl, beat 6 tablespoons butter and 3/4 cup brown sugar with electric mixer on medium speed until creamy.
Add eggs, one at a time, beating well after each addition. Stir in almond extract.
With mixer on low speed, add in 1/2 the gluten free Bisquick and 1/2 the milk and beat until incorporated. Add in the remaining Bisquick and milk and beat until smooth. Stir in chopped cranberries.
In a small bowl, add all the streusel ingredients and use a fork to combine. The mixture will be crumbly.
Spoon the batter into the prepared pan and spread with a rubber spatula. Sprinkle the streusel over the batter.
Bake 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes on a wire rack. Remove the side of the pan, then slice and serve.
Recipe adapted from Betty Crocker.
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