Cranberry Streusel Coffee Cake

by Rebekahcooked up on December 19, 2013

Well, I think all of the presents are wrapped that aren’t going out of state. But that is just the tip of the iceberg. There’s much to do (and much fun to be had) before we can take a break for the holidays. I’m a little worried about keeping everything straight. If only I could find my favorite notebook to keep things straight in.

Another sign that I need to get organized: while perusing my files and panicking about what content I have left for the blog and how much I need to create, I come across something this gorgeous that I’ve totally forgotten about:

Cranberry Streusel Coffee Cake | PDXfoodlove

This coffee cake fed the two of us for a week’s worth of breakfasts, and it was exactly what you’d want in a coffee cake. Yellow, not-too-sweet batter, streusel topping and a punch of tartness from the fresh cranberries – and of course, excellent paired with coffee or tea. Yes, it is perfect for the holiday season. But it’s probably perfect for other times too. The main cake batter is so nice, I know I’ll be using it again in the spring for berries and in the summer with peaches and… and… and…

Here’s what you need:
2 1/2 cups AP flour
2 teaspoons baking powder
Pinch of kosher salt
1 stick butter, softened
1 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups sour cream
2 cups fresh cranberries
3 tablespoons sugar

And for the streusel topping:
1/2 cup light brown sugar
1/2 cups AP flour
1 stick unsalted butter, softened and cut into cubes

Preheat oven to 350 degrees. Butter and flour a 9×9″ glass baking dish.

Cream the butter and sugar (from the batter, not the streusel) until light and fluffy. While the mixer is going, add the eggs in one at a time.

In a separate bowl, stir together the flour, baking powder and salt. Add both extracts and sour cream to the mixer, then slowwwwly add in the flour mixture as well. Finally, toss the cranberries with the 3 Tbsp. sugar and fold into the batter.

Transfer the batter into the glass baking dish. In a separate bowl, use your fingers to mix the butter, brown sugar and flour from the streusel ingredients section until the mixture appears mealy. Sprinkle to coat the top of the cake.

Bake for 50-60 minutes.

Adapted lightly from Sweet Paul.

No Comments

No comments yet.

Sorry, the comment form is closed at this time.

Other coffee recipes to try:

Chocolate Almond Chunk Biscotti

Hello! I have to tell you I am still recovering from my trip to Vermont last week – it was SO much fun but my internal clock is completely broken. And there’s lots more unusual time zones in store for us very soon. Of course, I’m totally going to use this as an excuse to […]

Lime French Yogurt Cake

My alternate title for this post was “Way Too Many Cake Photos.” I don’t know what it was, but something about this gorgeous cake, the morning light and the camera was really working for me this morning. This cake is every single crumb as good as it looks. And it’s easy, to boot.

DIY Coffee Liqueur

I learned how to spell “liqueur” just for this occasion. Really. This week I also learned how to spell “polyurethane.” But that was not for food. I promise. I love mixing my own cocktails, and I love even more when I can make them with ingredients I made myself (see also my Lemon Sage Martini). […]