Cranberry-Sour Cream Coffee Cake with Streusel Topping
Ingredients
For the streusel topping:
- 8 Tbs. (1 stick) cold unsalted butter, cut into 8pieces
- 1/4 cup sugar
- 3/4 cup plus 2 Tbs. all-purpose flour
- 1 1/4 cups sour cream
- 1 1/4 tsp. baking soda
- 1/8 tsp. fine sea salt
- 8 Tbs. (1 stick) unsalted butter, at roomtemperature
- 1 1/4 cups sugar
- 2 eggs, lightly beaten
- 1 3/4 cups all-purpose flour
- 1 3/4 tsp. baking powder
- 1/2 cup semisweet chocolate chips
- 1/2 cup dried cranberries, soaked in warm water for 15 minutes, drained and squeezed dry
Directions
To make the streusel topping, in a chilled bowl, combine the butter, sugar and flour. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture is the consistency of fine, moist bread crumbs. Work the mixture with your hands until it will hold together when compressed, then squeeze it between your hands into several firm pieces. Cover and refrigerate until the cake is ready to go into the oven.Preheat an oven to 350°F. Grease a 9-by-13-inch or similar-size baking dish with butter.
Place the sour cream in a bowl and sift the baking soda and salt into it. Stir to blend evenly and set aside.
In a large bowl, using an electric mixer on medium speed or a wooden spoon, beat together the butter, sugar and eggs until fluffy, 3 to 5 minutes. Sift the flour and baking powder over the top and mix in, then beat in the sour cream mixture. Scatter the chocolate chips and the drained cranberries over the top. Blend in with just a few turns of a rubber spatula.
Scoop the batter into the prepared dish and smooth the surface. Scatter the streusel mixture evenly over the top, breaking it up into large crouton-size pieces (some of the streusel mixture may be small crumbs).
Bake until a toothpick inserted into the center of the cake comes out clean but not completely dry, 40 to 45 minutes. Transfer the pan to a wire rack and let cool. Serve warm or at room temperature, cut into squares. Serves 10.
Rated 5 out of
5
by
violingirl from
Great Christmas morning coffee cake
This was a yummy recipe, but I made a couple of changes. I used fresh cranberries, and definitely over a cup of them. Instead of measuring them out, I just sprinkled them over the batter before doing the same with the chocolate chips. Another slight alteration was mixing the salt and baking soda into the flour/baking powder mixture, rather than adding the salt and baking soda to the sour cream as the recipe specifies. I was worried that fresh cranberries would be too tart, but it was perfect!
Date published: 2016-12-27
Rated 4 out of
5
by
Dragonfly016 from
Great Brunch Cake
We served this cake on Christmas morning and overall, it was very well enjoyed. The only thing I would change when making this in the future is to add more cranberries. A 1/2 cup was not enough. I also used fresh cranberries instead of dried since I love the flavor of fresh versus dried.
Date published: 2014-12-28
Rated 4 out of
5
by
nmmiller17 from
Great with Tea for Breakfast
Feeds a crowd and easy to whip up for a breakfast or brunch gathering. I substituted greek yogurt for the sour cream and 1 cup of fresh cranberries for the 1/2 cup dried cranberries. I also sprinkled cinnamon and nutmeg on the topping before putting it in the oven. A few things I may do next time - add more spices to the overall batter or mix in with the topping as it was a tad bit bland for my taste. Overall it was very light and quite a crowd pleaser. Also great for someone who doesn't like a sweet dessert!
Date published: 2012-01-22