Cranberry Streusel Coffee Cake Recipes

CRANBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Combine flour, sugar, and salt in a bowl. Stir in cranberries and walnuts; toss to coat. Stir in butter, eggs, and almond extract. Spread batter into the prepared pan.
• Combine walnuts, brown sugar, butter, and flour for streusel in a small bowl. Crumble streusel on top of cranberry mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve warm or cold.

CRANBERRY SWIRL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
• Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
• Bake 55 minutes in the preheated oven, until golden brown.

CRANBERRY CRUMB COFFEE CAKE

Steps:

• Preheat the oven to 350°F, and lightly coat an 8"-square pan with nonstick cooking spray.
• To prepare the topping, stir together the flour and cinnamon. Thoroughly mix in the butter and maple syrup. Set aside.
• To prepare the cake, whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Mix in the yogurt, stirring until no large lumps remain. Stir in the maple syrup. Alternate between adding the flour mixture and the milk to the egg mixture, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in the cranberries.
• Spread the batter into the prepared pan, and sprinkle the crumb topping over the batter. (The crumb topping tends to clump, so try to break it up into small chocolate chip-sized pieces.) Bake at 350°F for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for at least 10 minutes before slicing and serving.

FOODCHANNEL EDITOR

Steps:

• 1 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. 2 Preheat an oven to 350°F. Grease a 9-by-13-inch or similar-size baking dish with butter. 3 Place the sour cream in a bowl and sift the baking soda and salt into it. Stir to blend evenly and set aside. 4 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. 5 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). 6 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.

THE ULTIMATE SOUR CREAM CRANBERRY-STREUSEL BUNDT CAKE

Steps:

• Set oven to 350°.
• Generously butter a 12-cup Bundt pan (can use a tube pan also).
• In a bowl mix together all streusel ingredients; set aside.
• For the cake: sift together the flour, baking powder, baking soda and salt.
• In a large bowl using an electric mixer cream the butter and sugar with vanilla for 5-6 minutes.
• Beat in eggs one at a time until well blended.
• Add in sour cream until well blended.
• Mix in the flour mixture alternately into butter mixture in 3 additions; then beat on high speed for 1 minute.
• Pour 1/3 of the batter into prepared baking pan.
• Sprinkle with half of the streusel mixture.
• Spoon another 1/3 batter over the streusel mixture.
• Sprinkle with remaining streusel mixture, and then spoon the remaining batter over.
• Bake cake for about 1 hour or until cake tests done (it might take more or less time to bake).
• Cool for about 15 minutes, then carefully run a knife around the sides of the pan to loosen cake.
• Turn the cake out onto a rack to cool completely.
• In a bowl whisk together the confectioners sugar and 2 tablespoons whipping cream adding/whisking in more whipping cream to create a THICK glaze (make sure it is thick enough to cling to the cake).
• Drizzle over the cake.