Cranberry Streusel Coffee Cake
Servings: 8 servings
Calories: 350kcal
Ingredients
- For the coffee cake: 1 ½ cups all purpose flour 2 teaspoon baking powder ½ cup sugar 3 tablespoon salted butter, softened 1 large egg ¾ cup sour cream 1 ½ teaspoon pure vanilla extract ½ teaspoon salt ¾ cup cranberries
- For the streusel: ½ cup all purpose flour ⅓ cup granulated sugar 1 teaspoon cinnamon ¼ cup {½ stick} salted butter, softened
Instructions
- Preheat oven to 350°. Butter or spray a loaf pan or an 8x8 pan.
- To make the coffee cake: Whisk all dry ingredients in a medium-size bowl. Add in the egg, sour cream, butter, and vanilla, mixing until well incorporated.
- Fold cranberries into the batter gently with a spatula. The batter will be very thick and almost dough-like.
- Spread into prepared pan.
- To make the streusel: In a small bowl, mix ingredients for streusel. Sprinkle on top of unbaked coffee cake.
- Bake for 35-40 minutes in the 8x8, or 45-55 minutes in the loaf pan {until a toothpick inserted in the center comes out clean and the top is a light golden brown}. Let cool, cut into slices or squares, serve warm or cool. Store in an airtight container at room temperature for up to three days. Enjoy!