Cranberry Streusel Coffee Cake
by Contessa’s French Linens
Cooking Instructions
1. Preheat oven to 350°F. Butter & lightly flour 9×13 baking pan.
2. Prepare the coffee cake: Using an electric mixer, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then the vanilla and orange zest. Mix the flour, baking powder, & soda, & salt together. Add the flour mixture to creamed mixture alternately with the sour cream to make a smooth, thick batter. Spread the batter evenly in the prepared pan. Sprinkle the raw cranberries (or raspberries) over the top.
3. Prepare the topping: Toss the sugar, flour, & cinnamon together in a small bowl. Cut in the butter with two knives or pastry blender until mixture is crumbly. Stir in the walnuts. Sprinkle the streusel evenly over the cranberries on the coffee cake.
4. Bake until a cake tester inserted into the center comes out clean, about 45 minutes. Bake in the center rack in the over. Serve warm or at room temperature, cut into squares.
