Cranberry Streusel Coffeecake

 

Cranberry Streusel Coffee Cake

This recipe was adapted from Midwest Living. The only challenge was dealing with those unruly cranberries that refused to remain stationary during the cutting process. Halve them when still frozen. 
Coffee Cake Ingredients:

• 1 cup fresh or frozen cranberries
• 2 tablespoons sugar mixed with 1/2 tsp. cinnamon
• 1/2 cup sugar
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon 
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup butter, cold cut into small pieces
• 1 large egg, lightly beaten
• 2/3 cup buttermilk
• 2 teaspoons lemon or orange zest 

Streusel Topping Ingredients:

• 1/4 cup all-purpose flour
• 1/4 cup quick oats
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon 
• 1/2 teaspoon pumpkin pie spice
• 2 tablespoon packed brown sugar
• 2 tablespoons butter, cold cut into small pieces
• 1/2 cup chopped pecans or walnuts

Directions for Streusel Topping:

• In a small bowl, combine all ingredients and use a pastry blender to cut in butter until the mixture resembles coarse crumbs. A food processor can be used for this step, and it should pulse the mixture three times.
• Chill in a small bowl for 45 minutes and then recrumble with your hands.

Coffeecake Directions:

• Rinse cranberries in cold water; drain. Coarsely chop cranberries. 
• Combine cranberries with 2 tablespoons sugar and 1/2 teaspoon cinnamon and set aside. 
• Grease the bottom and 1/2 inch up the sides of a 9 x 9-inch baking pan; set aside.
• Combine the remaining sugar, flour, baking powder, cinnamon and salt in a medium bowl. 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 the egg mixture all at once to the flour mixture. Using a fork, stir just until moistened (batter should be lumpy and thick). 
• Fold in the cranberry mixture. Spoon the batter into the prepared pan and smooth it out evenly with floured hands. Sprinkle the streusel topping over the batter in the 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.