Wednesday, December 12, 2012

Cranberry Coffee Cake

Today's treat is a perfect way to start one of your holiday mornings.  This festive take on a classic is studded with lots of fresh cranberries that lend their beautiful, vibrant red color and a nice burst of tartness that really compliments the sweet.  I am not always one for morning pastries but when I saw this recipe on Two Peas & Their Pod I had to give it a try.  It lived up to the expectations and was not only perfect paired with a homemade soy eggnog latte but was also great the next day for dessert.  I resisted temptation to add some vanilla gelato I had in the freezer but I think that would have been scrumptious too.  

The key to keeping this coffee cake light and moist it to really gently mix the ingredients once all the flour is combined so you don't over-develop the gluten and end up with a denser cake.  If you really want to dress it up maybe try a nice orange or vanilla glaze drizzled on top....I know I will be making this one again and I hope you give it a try too.  Baking in your kitchen sure beats those lines in the stores : }.

Cranberry Coffee Cake
(by Two Peas on December 19, 2011)


2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 1 large orange
1/2 cup butter, at room temperature
2 large eggs
1 cup plain Greek Yogurt
1 teaspoon vanilla extract
1 cup fresh cranberries
Streusel Filling and Topping:
3/4 cup all-purpose flour
3/4 cup lightly packed brown sugar
1/2 tsp ground cinnamon
1/2 stick unsalted butter
1. Preheat the oven to 350°F. Grease an 8-inch square baking pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and baking soda. Set dry ingredients aside.
3. In a small bowl, combine granulated sugar and orange zest. Rub together with your fingers until fragrant or beat a few seconds with your mixer. Using an electric mixer, cream together the butter, sugar mixture, and salt until fluffy, about 3 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the Greek yogurt and vanilla extract. Mix until well combined.
4. Slowly add in the dry ingredients and cranberries. Mix until just combined.
5. To make the streusel topping and filling, place the flour, brown sugar, and cinnamon in a medium bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed.
6. Pour half of the coffee cake batter into the prepared cake pan and sprinkle with half of the streusel topping/filling. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining streusel.
7. Bake until golden and a toothpick inserted in the center comes out clean, about 40-45 minutes. Cool to room temperature and serve.


1 comment:

  1. Perfect Holiday Treat!