Start your weekend with this Cranberry Streusel Coffee Cake. It is bursting with flavor from fresh cranberries and a spiced streusel topping.
I grew up being eating Bisquick coffee cake baked by my mom. Bisquick was a thing back when I was a kid. The best part was the crumbly streusel topping. Now I lean to more homemade and for the holidays I serve up this Cranberry Streusel Coffee Cake, created by Sarah Chase.
Sarah Chase published a few books in the 90’s that went on to influence several well-known cookbook authors today. Silver Palate Good Times Cookbook is one that is a classic. I discovered these books when I started hosting dinner parties with friends and still go to them today! This recipe is from her Cold Weather Cooking book.
This coffee cake is layered with flavors. The buttery cake topped with tart, fresh cranberries, and finished with a thick, streusel topping. I sent some home with my niece, who still talks about it today. It is that good.
I changed it up by baking in a 9×9 instead of a 9×13 to get a thicker coffeeshop like cake. Then I added a bit of cardamom into the streusel. I like the flavor it brings, this time of year.
You could substitute blueberries if you are not a fan of cranberries.
A cranberry coffee cake bursting with fresh cranberries and topped with a buttery crumb topping based on
1 stick butter (1/2 cup, room temperature)
2 large eggs (room temperature)
1 teaspoon vanilla extract
1 tablespoon freshly grated orange zest
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1cup sour cream
12oz whole fresh cranberries
3/4cup packed brown sugar
2 teaspoon ground cinnamon
3/4 teaspoon cardamom
4 tablespoon 1/2 stick butter
1/2cup walnuts or pecans (coarsely chopped)
Preheat the oven to 325 degrees. Butter and lightly flour a 9 by 9-inch baking pan.
To prepare the coffee cake, cream 1 stick of butter in the bowl of an electric mixer and beat until light and fluffy.
Add 1 cup sugar and beat again until light and fluffy.
Beat in the eggs one at a time. Add the vanilla and freshly grated orange zest.
On the side, sift the flour, baking soda, baking powder and salt together. I like to sift my dry ingredients together onto a sheet of parchment paper. When it is time to add the flour mixture to the batter, pick up two sides of the parchment paper, position it over the mixer and pour the flour mixture in.
Add the flour mixture to the creamed mixture, alternating with the sour cream until the batter is thick and smooth.
Spread the batter evenly into the prepared pan. Sprinkle the cranberries over the top.
Prepare the topping: Toss the sugar, flour, cardamom, and cinnamon together in a small mixing bowl. Cut in the butter with 2 knives or pastry blender until the mixture is crumbly. Stir in the nuts. Sprinkle the streusel evenly over the cranberries on the coffee cake.
Bake until a toothpick inserted in the center comes out clean about 60 minutes. Serve warm or at room temperature, cut into squares.
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