the hungry expats

Thanksgiving is fast approaching, and even though the Dutch don't celebrate it, fresh cranberries are found everywhere in grocery stores and market stalls this week. I bought some to make cranberry jam, but Mark suggested a coffee cake instead. This is the recipe I used. The tartness of the berries worked wonderfully with the sweetness of the cake and the crunchiness of the nutty streusel! STREUSEL 1/2 cup packed light brown sugar 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon salt   5 tablespoons   unsalted butter, cold, cut into 1/2-inch chunks 3/4 cups pecan nuts, chopped CAKE 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened 3/4 cup granulated sugar 2 large eggs 1-1/2 teaspoons vanilla extract 1 teaspoon orange zest   2/3 cup buttermilk 2 cups fresh cranberries BUTTERMILK GLAZE 1 cup confectioner's (icing) sugar 1/4 cup (or less) buttermilk DIRECT

It's the middle of november here in Amsterdam and Dutch blueberries are still in season. So, why not enjoy these delicious berries with a buttery crust underneath and a streusel on top! INGREDIENTS 3 cups (390 g.) all-purpose flour 1/2 cup (100 g.) granulated sugar   1/2 cup (100 g.) brown sugar   1 teaspoon baking powder   1/4 teaspoon salt   1 large egg   1 1/2 tsp vanilla extract   1 cup (226 g.) unsalted butter, chilled and cut into cubes FILLING 1 tablespoon (9 g.) cornstarch   1/2 cup (100 g.) granulated sugar   1 1/2 tablespoon (22 ml) lemon juice   4 cups (approx. 500 g.)