Thursday, January 13, 2011

Cranberry Streusel Cake


There is something about Sunday mornings. If I were to put my finger on what it is, I would have to say there is a grand feeling of relaxation. Typically most Sundays start off slow at our house. My husband is up earlier than myself and faithfully watches the weekend edition of Good Morning America. He has a cup of coffee in hand while browsing the internet on his ipad.























Last Sunday, I had the urge to make a coffee cake that I saw on the blog, Sweet Paul. The photography just captured my breath and it was a must make. I realized that I did not have any sour cream in the house and was not going to jump in the car to go to Safeway, so the search began for a substitution. Once the refrigerator door was open, I found honey flavored Greek yogurt and crème Fraiche. I simply substituted the sour cream for these two ingredients with ¾ cup of each. It probably made the coffee cake a bit denser but none the less, it was delicious. I did need to cook for about 20 more minutes.























For the last couple years, I have purchased a half a dozen bags of cranberries at the end of the season to toss in the freezer, so I can create cranberry recipes year round. I just adore these tart little gems in anything from chutneys to muffins.
















On the way to work today, my neighbors pulled along side me while we were waiting for the light to change. We rolled down the windows and they let me know how much they enjoyed the coffee cake that I brought over Sunday afternoon. As the light turned green, I did not have much time to chat, but gave a thumbs up and off to work I went. If you are feeling like having a special Sunday treat, give this a try.


























Cranberry Streusel Cake

2 ½ C. Flour
2 t. baking powder
1 stick salted butter, softened
1 C. sugar
3 large eggs
½ t. Vanilla extract
¼ t. almond extract
1 ½ cups sour cream
2 cups fresh cranberries
3 T. sugar

Topping

½ C. Brown sugar
1 ½ Flour
1 1/2 stick salted butter, softened

Preheat oven to 350.

In a medium bowl mix together flour and baking powder. Butter a 9 inch spring form pan. Cream butter and sugar until light. Add the eggs, one at a time, stir well. Add vanilla, almond extract, sour cream and the flour mixture. Beat until combined.

Fold the cranberries into the batter and spoon the batter into the spring form pan. For the topping, in a small bowl work together sugar, flour and butter until crumbly.

Sprinkle crumbles on top of cake. Bake until golden brown, about 50 to 60 minutes. Test with a knife to ensure it is cooked thoroughly. Dust with confectioner's sugar before serving.



12 comments:

  1. What a beautiful coffee cake. It looks delicious!

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  2. And wouldn't you know I have a bag of cranberries in the fridge.. this sounds fabulous! I would have loved to get this on a Sunday afternoon :)

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  3. I love cranberries in cakes and I adore anything with a streusel topping! Your cranberry streusel cake looks amazing, absolutely gorgeous. :)

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  4. That cake is absolutely gorgeous! We'd love if you could enter it into the Recipe4Living 5th Birthday Contest! You could win a huge gift basket full of Scharffen Berger gourmet chocolate!

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  5. Looks like something I would love to make and eat! Thanks for sharing :)

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  6. Going to the store would have defeated the whole purpose of the Sunday spirit! Love these substitutions and honestly...these look dense in the most delicious way.

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  7. This looks like a tart yet sweet collaboration. What a perfectly delicious dessert, well done!

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  8. Looks like we were on the same wavelength this weekend with cranberries! This looks good. I wonder if I can still find bags of cranberries in the produce dept.? If not, I can get frozen year-round. Saving this one!!

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  9. Hi Lisa, Yum coffee cake for a leisurely weekend breakfast, I missed mine this morning but did enjoy the old standby, oatmeal!
    I see that I missed some goodies on your blog as I was traveling the beginning of this month. I love the olive poppers and will try those for a cocktail offering soon. Also loved the pomegranate jelly.

    Happy New Year! I look forward to following your blog in 2011;-)

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  10. This is my type of cake! I absolutely luv this with the cranberries and streusel. Beautifully done...I have some cranberries saved in the freezer too, I know what I'm making next with them. :)

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  11. Good informative blog on cakes. I love lot gourmet cakes. Thanks for sharing great information on gourmet cakes.

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It simply makes me smile when I receive a new comment and I look forward to hearing from you!

 
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