Cranberry Crumb Coffee Cake

By: Mallory Lanz

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

  1. To make the streusel, melt the butter in a small Circulon® Symmetry Chocolate saucepan. Let cool slightly and stir in the brown sugar, cinnamon and 1 and ⅓ cup all-purpose flour. Set aside.
  2. Preheat the oven to 350°F. Lightly grease a Circulon® Symmetry Chocolate 9 x 13 inch baking pan.
  3. Sift together 2 and ¼ cups flour, baking powder, baking soda, and salt; set aside.
  4. 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.
  5. Pour the batter into the Circulon® Symmetry Chocolate 9 x 13 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.
  6. 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.