Ingredients
For the Brown Sugar Streusel:
1/2 cup of butter
1/2 cup of brown sugar
1 teaspoon of ground cinnamon
1 1/3 cup of all-purpose flour
For the Coffee Cake:
2 1/4 cups of all-purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of butter softened slightly
1 cup of granulated sugar
3 large of eggs
1/2 teaspoon of pure vanilla extract
1 cup of sour cream
2 cups of fresh cranberries
For the Vanilla Glaze:
2 cups of powdered sugar
3 tablespoons of milk or half and half
1/2 teaspoon of pure vanilla extract
Directions
- To make the streusel, melt the butter in a small saucepan. Let cool slightly and stir in the brown sugar, cinnamon and 1 and ⅓ cup all-purpose flour. Set aside.
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan.
- Sift together 2 and ¼ cups flour, baking powder, baking soda, and salt; set aside.
- In the bowl of a stand mixer, cream the butter and sugar together until light and creamy. Beat in eggs, one at a time. Stir in the vanilla extract. Add the flour mixture alternately with the sour cream, mixing just until well combined. Fold in the cranberries.
- Pour the batter into the 9x13-inch baking pan and top with the brown sugar streusel. Bake at 350°F for 22-24 minutes or until a toothpick inserted into the center comes back out clean. Let the coffee cake cool completely.
- To make the vanilla glaze, beat together the powdered sugar and milk until smooth. Stir in the vanilla extract. Drizzle onto the cooled coffee cake.