Cranberry Coffee Cake
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
DIRECTIONS
Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Add chopped pecan nuts. Refrigerate until ready to use.
Preheat the oven to 375°F/180°C. Grease a 9-by-13 inch square pan with butter or nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and orange zest.
Gradually add the flour mixture, alternating with the buttermilk, beating on low speed to combine. Add the cranberries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 35 to 40 minutes, until golden brown around the edges and a cake tester comes out clean.
Let cool in the pan on a rack for about 20 minutes. In a bowl, pour 1 cup of confectioner's sugar and add buttermilk, one tablespoon at a time, until you reach the right consistency (thick sirupy liquid). Pour buttermilk glaze on top before serving.
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
DIRECTIONS
Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Add chopped pecan nuts. Refrigerate until ready to use.
Preheat the oven to 375°F/180°C. Grease a 9-by-13 inch square pan with butter or nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and orange zest.
Gradually add the flour mixture, alternating with the buttermilk, beating on low speed to combine. Add the cranberries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 35 to 40 minutes, until golden brown around the edges and a cake tester comes out clean.
Let cool in the pan on a rack for about 20 minutes. In a bowl, pour 1 cup of confectioner's sugar and add buttermilk, one tablespoon at a time, until you reach the right consistency (thick sirupy liquid). Pour buttermilk glaze on top before serving.
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