4tablespoons(56 g) unsalted butter, room temperature and cubed
Cranberry Coffee Cake
2cups(250 g) all purpose flour
1 ½teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
½cup(113 g) unsalted butter, room temperature
1cup(200 g) granulated sugar
1Tablespoonfresh orange zest
2large eggs, room temperature
2teaspoonspure vanilla extract
1cup(240 g) full-fat sour cream, room temperature
2cupsfresh or frozen cranberries, unthawed
Orange Glaze
¾cup(90 g) confectioners’ sugar, sifted
1Tablespoonfresh orange juice
Milk, if needed, for desired consistency
Instructions
Preheat oven to 350° F. Grease a 9-inch springform baking pan with butter and set aside.
Streusel
In a small bowl, whisk together flour, brown sugar, cinnamon and salt. Cut the butter into the mixture using a pastry blender (or your hands) until the mixture forms coarse crumbs and resembles sand. It will seem dry at first, but keep working in the butter and it will come together. Place the bowl in the refrigerator to keep cold while you prepare the batter.
Cake
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat butter, sugar and orange zest together until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Mix in the vanilla. Scrape down the sides and bottom of the bowl as necessary.
With the mixer on low, add half of the flour mixture and mix just until combined. Add the sour cream and mix until incorporated. Add remaining flour mixture and mix just until combined. Fold in the fresh cranberries.
Assembly
Pour the batter into prepared pan. Use an off-set spatula or knife to spread evenly across the bottom of the pan. Sprinkle the streusel mixture evenly over the top.
Bake at 350° F for 50 to 60 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow cake to cool for 10 minutes, then run a butterknife around the edge and release the sides of the pan. Cool for 30 minutes if serving warm.
Orange Glaze
In a small bowl, whisk together confectioners' sugar, orange juice and milk. Use a spoon to drizzle glaze over coffee cake. Cut and serve with coffee. Enjoy!
Notes
Frozen cranberries may also be used. Do not defrost and toss the berries in a tablespoon of flour before folding into the batter.Sour cream: Use full-fat for an extra rich and tender cake. Plain yogurt is a good substitution.Store tightly wrapped or in an airtight container for up to 3 or 4 days.Freeze cake for up to 3 months. Cool completely, wrap in plastic wrap and aluminum foil to prevent freezer burn. Defrost in the refrigerator before bringing to room temperature.