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Cranberry Streuel Coffee Cake
Cranberries are so easy to freeze. I throw them in the freezer, as I buy them in the package. They are so handy to make this coffee cake all year round.
Cranberry Filling
1 1/2 cups fresh or frozen cranberries
1/4 cup flour
2 tablespoons orange juice
Streusel
1/2 cup firmly packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
2 tablespoons butter, softened
1/2 cup chopped walnuts.
Batter
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, at room temperature
3/4 cup sugar
2 teaspoons grated orange peel
2 eggs
1/2 cup milk
Preheat oven to 350° F. Grease and flour 8 inch square baking pan.
Make Cranberry Filling.
Combine cranberries, sugar and orange juice in sauce pan, cook, stirring constantly, over medium heat until berries begin to pop. Cool to room temperature.
Make Streusel.
Combine brown sugar, flour and cinnamon and butter in small bowl until crumbly.
Stir in nuts.
Batter
Combine flour, baking powder and salt in medium bowl. Beat butter, sugar and orange peel until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in dry ingredients alternately with milk, beginning and ending with dry.
Spread half the batter in prepared pan. Spoon on half the Cranberry Filling. Add remaining batter and then filling. Sprinkle streusel over the top.
Bake 50 to 60 minutes or until a toothpick inserted in center comes out clean.
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