Cranberry Streusel Coffee Cake Recipe
The taste of this Cranberry Streusel Coffee Cake has played on my mind so much that I seldom go for any another recipe of Cranberry Streusel Coffee Cake. The key ingredient here is Fruits. This Cranberry Streusel Coffee Cake is so tasty that I cannot resist serving it as a Dessert often. You don't need to be an expert to make out how mouth-watering and flavorful this dish really is.
Ingredients
CAKE BATTER
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened
3/4 cup granulated sugar
2 teaspoons grated orange peel
2 eggs
1/2 cup milk
STREUSEL
1/2 cup packed light brown sugar
1/2 cup chopped walnuts
1/4 cup flour
2 tablespoons butter, softened
1/2 teaspoon ground cinnamon
CRANBERRY FILLING
1 1/2 cups fresh or frozen cranberries
1/4 cup granulated sugar
2 tablespoons orange juice
Directions
Preheat oven to 350°F.
Grease and flour 8-inch square cake pan.
Stir together 1 1/2 cups flour, baking powder and salt on piece of waxed paper until well mixed.
Beat 6 tablespoons butter, 3/4 cup granulated sugar and orange peel in large bowl until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in flour mixture alternately with milk, beginning and ending with flour.
Set batter aside.
For streusel, combine all streusel ingredients in small mixing bowl.
Mix together with fork until crumbly.
Set mixture aside.
For cranberry filling, place all filling ingredients in small saucepan.
Cook over medium heat, stirring constantly, until berries start to pop.
Remove from heat; cool to room temperature.
Spread half the coffee cake batter over bottom of prepared pan.
Sprinkle with half the streusel mixture; spoon on half the cranberry filling.
Cover with remaining batter; top with remaining filling and streusel.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack.
Grease and flour 8-inch square cake pan.
Stir together 1 1/2 cups flour, baking powder and salt on piece of waxed paper until well mixed.
Beat 6 tablespoons butter, 3/4 cup granulated sugar and orange peel in large bowl until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in flour mixture alternately with milk, beginning and ending with flour.
Set batter aside.
For streusel, combine all streusel ingredients in small mixing bowl.
Mix together with fork until crumbly.
Set mixture aside.
For cranberry filling, place all filling ingredients in small saucepan.
Cook over medium heat, stirring constantly, until berries start to pop.
Remove from heat; cool to room temperature.
Spread half the coffee cake batter over bottom of prepared pan.
Sprinkle with half the streusel mixture; spoon on half the cranberry filling.
Cover with remaining batter; top with remaining filling and streusel.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack.
