CRANBERRY ORANGE COFFEE CAKE WITH STREUSSEL CRUMB TOPPING

This rich cranberry buckle is sweet and nicely tangy thanks to a trio of tart ingredients:  sour cream, cranberries and orange zest.  This red-jeweled delight would be perfect for Christmas breakfast.

CRANBERRY BUCKLE:

Baking time 45 to 50 minutes.  Serves 8 to 12!

1 tbsp unsalted butter at room temperature, for pan

1 3/4 cups (8 3/4 oz) all-purpose flour

2 tsp baking powder

1/2 tsp sea salt

1/2 cup (4 oz) unsalted butter

3/4 cup (5 1/4 oz) granulated sugar

zest of an orange

2 eggs

1 tbsp pure vanilla extract

1/2 cup (5 oz) sour cream

2 generous cups (8 oz) cranberries, fresh or frozen

Preheat the oven to 350°F   Butter a 9 inch square baking pan

Sift the flour, baking powder, and salt together in a bowl.  Using a stand mixer with the paddle attachment, cream the butter, sugar and orange zest together.
Add The eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla.  Stir in the flour mixture in three additions alternating with the sour cream in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally.  Fold in l cup of the cranberries.

spread the mixture into the prepared pan.  Distribute the remaining l cup cranberries over the cake and sprinkle the crumb topping over the cranberries.

Bake for 45 to 50 minutes  or until lightly golden and firm on top.

STORAGE;  Wrapped in plastic wrap, this cake will keep at room temperature for 2 to 3 days.

VANILLA CRUMB

Makes 2 cups

l cup (5 oz) all-purpose flour

3/4 cup (5 1/4 oz) granulated sugar

1/4 cup packed light brown sugar

1/4 tsp fine sea salt

1/2 cup (4 oz) cold unsalted butter, cut into 1/4 inch cubes

1 tbsp pure vanilla

This crumb topping can be used for any fruit crisp.  Double or even triple the recipe and keep the extra in the freezer.  You can make a crisp on the spur of the moment.

Combine the flour, sugars, salt and butter in the bowl of a food processor or a stand mixer with the paddle attachment.  If using a food processor, pulse until the mixture is the texture of coarse crumbs.
With a stand mixer, combine on low-speed,  until the texture of coarse crumbs.  Drizzle the vanilla over the mixture and either pulse or mix briefly to distribute the vanilla

Storage:  Use this topping immediate, or store it in a plastic bag in the freezer for up to 3 months.

CRANBERRY ORANGE COFFEE CAKE WITH STREUSSEL CRUMB TOPPING
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This rich cranberry buckle is sweet and nicely tangy thanks to a trio of tart ingredients: sour cream, cranberries and orange zest. This red-jeweled delight would be perfect for Christmas breakfast.
Ingredients
  • 1 tbsp unsalted butter at room temperature, for pan
  • 1¾ cups (8¾ oz) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp sea salt
  • ½ cup (4 oz) unsalted butter
  • ¾ cup (5¼ oz) granulated sugar
  • zest of an orange
  • 2 eggs
  • 1 tbsp pure vanilla extract
  • ½ cup (5 oz) sour cream
  • 2 generous cups (8 oz) cranberries, fresh or frozen
  • VANILLA CRUMB
  • Makes 2 cups
  • l cup (5 oz) all-purpose flour
  • ¾ cup (5¼ oz) granulated sugar
  • ¼ cup packed light brown sugar
  • ¼ tsp fine sea salt
  • ½ cup (4 oz) cold unsalted butter, cut into ¼ inch cubes
  • 1 tbsp pure vanilla
Instructions
  1. Preheat the oven to 350°F Butter a 9 inch square baking pan
  2. Sift the flour, baking powder, and salt together in a bowl. Using a stand mixer with the paddle attachment, cream the butter, sugar and orange zest together.
  3. Add The eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla. Stir in the flour mixture in three additions alternating with the sour cream in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally. Fold in l cup of the cranberries.
  4. spread the mixture into the prepared pan. Distribute the remaining l cup cranberries over the cake and sprinkle the crumb topping over the cranberries.
  5. Bake for 45 to 50 minutes or until lightly golden and firm on top.
  6. STORAGE; Wrapped in plastic wrap, this cake will keep at room temperature for 2 to 3 days.
  7. VANILLA CRUMB:
  8. This crumb topping can be used for any fruit crisp. Double or even triple the recipe and keep the extra in the freezer. You can make a crisp on the spur of the moment.
  9. Combine the flour, sugars, salt and butter in the bowl of a food processor or a stand mixer with the paddle attachment. If using a food processor, pulse until the mixture is the texture of coarse crumbs.
  10. With a stand mixer, combine on low-speed, until the texture of coarse crumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly to distribute the vanilla
Notes
Storage: Use this topping immediate, or store it in a plastic bag in the freezer for up to 3 months.

 

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