Gratitude Is Mine:CRANBERRY COFFEE CAKE

CRANBERRY COFFEE CAKE –Flavors of cranberry and orange zest go so well together. Rich and sweet. This indulgent coffee cake is easy to make and impressive to serve.

Serving: 9

Ingredients

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

pinch of kosher salt

3/4 cup granulated sugar

1/2 cup butter at room temperature

2 large eggs

3/4 cup sour cream

1 teaspoon pure vanilla extract

1 cup fresh cranberries

Zest of 1 large orange

For the streusel:

¼ cup all-purpose flour

1/2 cup sugar

¼ cup pecans, finely chopped

3 tablespoons cold butter, cut into tiny pieces

DIRECTIONS for Cranberry Coffee Cake

Preheat the oven to 350°F. Spray a 9×9-inch square baking pan with cooking spray and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set dry ingredients aside.

In a small bowl, combine granulated sugar and orange zest. Rub together with your fingers until fragrant. Using an electric mixer, cream together the butter and sugar mixture until fluffy. Add in the eggs, one at a time, beat until smooth. Beat in the sour cream and pure vanilla extract. Mix until well combined.

Slowly add in the dry ingredients. Mix until just combined. Gently fold in the fresh cranberries.

To make the streusel topping. Combine sugar, flour and pecans Add butter pieces and rub in with your fingers until mixture is crumbly. Sprinkle over cake batter.

Bake in preheated oven for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Wrap tightly and store in refrigerator.

TIP

To chop cranberries in food processor add about 2 cups fresh cranberries to food processor bowl with metal blade. Process with 10 on-off pulses or until all berries are coarsely chopped.