Cranberry-Sour Cream Coffee Cake with Streusel Topping
For the streusel topping:
- 8 Tbs. (1 stick) cold unsalted butter, cut into 8
- 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 room
- 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
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.