Cranberry Coffee Cake
Posted on 02 December 2008 by joy
Let’s face it, coffee cake is simply an excuse to consume large amounts of streusel topping. That crunchy, brown sugary coffee cake topping is enough to set everything right in my world. Add moist cake packed with cranberries below that heavenly streusel, and I might just be the happiest girl you’ve seen all morning. Yea… I’m that easy.
This Cranberry Coffee cake is a great way to celebrate fresh cranberry season. The cake keeps for 2-3 days so it’s perfect to have on hand for those weekend guests. To reheat it in the morning, cover the coffee cake with foil and toss the pan in a 200 degree oven for about 10 minutes. Warm cake full of cranberries and love, perfect!
Cranberry Coffee Cake
adapted from The Gourmet Cookbook
bake in a 9 x 13-inch pan
Cake:
4 cups all purpose flour
4 teaspoons baking powder
1 1/2 teaspoons salt
2 sticks unsalted butter, softened
2 cups granulated sugar
1/2 cup brown sugar
4 eggs
1/2 teaspoon almond extract
1 cup sour cream
4 cups fresh cranberries, roughly chopped
Topping:
1 1/3 cups all-purpose flour
1 1/3 cups lightly packed brown sugar
1/2 tsp ground cinnamon
1 stick unsalted butter, well-softened
2/3 cup finely chopped pecans (optional)
1/3 cup quick oats
Put a rack in middle oven and preheat oven to 350 degrees F. Butter and flour a 9×13-inch pan and set aside
Sift together flour, baking powder and salt into a bowl. Combine butter and sugar in a large mixing bowl and beat with an electric mixer at medium-high speed until pale and fluffy, about 3 to 5 minutes Beat in eggs one at a time, beating well after each addition, then beat in almond extract. Reduce speed to low and add flour mixture and sour cream in alternate batches, beginning and ending with the flour mixture, and mixing until just incorporated. Fold in cranberries. Spoon batter into baking dish and spread evenly.
For the topping, place the flour, brown sugar, nuts, cinnamon and oats in a large bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed. Take two full handful of the topping and spread it over the cake batter. Use a knife to swirl the topping into the batter. Spread the rest of the topping evenly over the cranberry cake batter.
Bake until golden brown and a wooden pick or skewer inserted in center comes out clean, about 1 hour to 1 hour and 15 minutes. Cool in pan on a rack for 15 minutes. Serve in big warm slices with a cup of creamy coffee.
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Tags | baking, breakfast, cranberries, Entertaining, Food, holiday, recipes
