Cranberry Coffee Cake

10 tablespoons butter, room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon almond extract
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
3/4 cup whole milk
1 3/4 cups fresh cranberries, rinsed and dried

6 tablespoons butter, room temperature
4 tablespoons flour
1/3 cup sugar
1/3 cup plus 2 tablespoons packed dark brown sugar

Preheat oven to 350 degrees. Lightly butter a 9-inch square baking pan.

Cream the butter and sugar in a medium-size mixing bowl until the mixture is light and fluffy. Beat in eggs, one at a time, scraping the side of the bowl after each egg is incorporated. Beat in almond extract.

Blend together dry ingredients. Beat one-third of the flour mixture into the butter, mixing until just incorporated. On low speed, blend in one-half of the milk, again until just incorporated. Repeat steps, alternating dry ingredients with the rest of the milk, and ending with the last third of the flour mixture. Beat until smooth. Gently fold in cranberries. Pour batter into the pan, smooth the top with a spatula and bake for 25–30 minutes (no more) so that the top sets and can support the streusel.

In a medium bowl and using a pastry cutter or two butter knives, cut the dry ingredients into the butter until a crumbly streusel forms. All of the sugar will not be incorporated.

Once the top is set, pull the cake from the oven and sprinkle with the streusel, making sure to cover the entire cake surface. Return the cake to the oven and bake an additional 15–20 minutes, until the topping is golden brown and looks set in the center.

Excellent hot or at room temperature.

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