Recipe | "Cranberry Streusel Coffecake" by Sue Ready


Cranberry Streusel Coffee Cake 
Cook's Notes:Recipe adapted from Midwest Living Magazine and the only challenge to recipe are the cranberries that refuse to remain stationary during cutting process.

Coffee Cake Ingredients:
  • 1 cup fresh or frozen cranberries 
  • 2 TB sugar mixed with 1/2 tsp. cinnamon 
  • 1/2 cup sugar 
  • 1 tsp. Saigon cinnamon 
  • 2 cups all-purpose flour 
  • 2 tsp. baking powder 
  • 1/4 tsp. salt 
  • 1/3 cup butter, cold cut in small pieces 
  • 1 large egg, lightly beaten 
  • 2/3 cup buttermilk 
  • 2 tsp. lemon or orange zest Streusel Topping Ingredients:
  • 1/4 cup all-purpose flour 
  • 1/4 cup quick oats 
  • 1 tsp. Saigon cinnamon 
  • 1/2 tsp. pumpkin pie spice 
  • 2 TB. packed brown sugar 
  • 2 TB butter, cold cut in small pieces 
  • 1/2 cup chopped pecans or walnuts 
Directions:
Streusel Topping:
  • In a small bowl, combine all ingredients and use a pastry blender to cut in butter until mixture resembles coarse crumbs. A food processor can be used for this step and pulse mixture 3 times. 
  • Place in a small bowl and set a side. 

 Coffeecake :
  • Rinse cranberries in cold water; drain. Chop cranberries in half. Combine cranberries with 2 tablespoons sugar and 1/2 tsp. cinnamon and set aside. Grease the bottom and 1/2 inch up the sides of a 9 x 9 inch baking pan; set aside. 
  • In a medium bowl, combine the remaining sugar, flour, baking powder, cinnamon and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. A food processor can be used for this step and pulse a few times. Transfer to a large bowl and make a well in the center. 
  • In a small bowl, combine egg, milk and lemon or orange zest. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened (batter should be lumpy and thick). Fold in cranberry mixture. Spoon batter into prepared pan and smooth out evenly with floured hands. Sprinkle streusel topping over batter in pan. 
  • Bake at 375 degrees about 23 minutes or until golden and a toothpick inserted near the center comes out clean. Cool slightly; serve warm. Makes 9 servings. 



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