Cranberry Sour Cream Coffee Cake

I made this recipe back in March, and unfortunately I probably don’t have a picture of it. But I can tell you this: it’s very delicious, and of all the things I’ve made from the Williams-Sonoma Baking Book, this is on my top-ten list of things to make again.

So when my Mom said she wanted to make a coffee cake this weekend, I was more than happy to put the recipe on my blog. :) I’m not sure that the streusel is the greatest, but I really liked the cake itself.

Streusel
– 3/4 cup + 2 T flour
– 1/4 c (60 g) sugar
– 1/2 c (125 g) cold unsalted butter, cut into 8 pieces

Cake
– 1.25 c (310 g) sour cream
– 1.25 t baking soda
– 1/8 t fine sea salt
– 1/2 c (125 g) unsalted butter, room temp
– 1 1/4 c (315 g) sugar
– 2 large eggs, lightly beaten
– 1 3/4 c (280 g) flour
– 1 3/4 t baking powder
– 1/2 c (90 g) semisweet chocolate chips
– 1/2 c dried cranberries, soaked in warm water 15 minutes, drained, squeezed dry

For the struesel, stir flour and sugar in a cooled bowl. Cut in the butter, working with hands until mixture will hold together. Squeeze struesel into several firm pieces. Cover and refrigerate.

Preheat the oven to 350 degrees. Grease a 9×13 baking dish.

Place the sour cream in a bowl; sift the baking soda and salt over the top. Stir to blend; set aside.

In a large bowl, using electric mixer on medium or a wooden spoon, beat the butter, sugar, and eggs until fluffy, 3-5 minutes. Sift the flour and baking powder over the top and mix, the beat in the sour cream mixture. Fold in chocolate and cranberries. Put into prepared dish, then scatter the struesel over the top, breaking it into large pieces. Bake until a toothpick comes out mostly clean, 40-45 minutes. Serve warm or rt.

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