Cranberry Coffee Cake

Ingredients:

     Streusel

1/2 stick  (4 Tbs.) unsalted butter, melted
2/3 cup all-purpose flour
1/3 cup chopped toasted pecans
1/3 cup dried cranberries
1/4 cup sugar
2 Tbsp. minced orange zest

     Cake Filling

1 cup fresh cranberries
3/4 cup sugar
Zest of 1/2 Orange

     Cake

2 cups flour
1 tsp salt
1 tsp cinnamon
1/2 tsp. baking powder
4 eggs + 1 yolk
1 1/2 cup soft unsalted butter (3 cubes)
1 1/2 cups sugar

Preparation:
Preheat oven to 350º.  Coat a 9' x 13" baking dish with nonstick spray.  Line the pan with parchment paper so it hangs over the edges to create handles; spray again.

Mix all the Streusel ingredients and set aside.
 

Place cake filling ingredients in food processor and pulse until mixed.  Set aside.

Whisk together (cake ingredients) flour, salt, cinnamon, and baking powder in a bowl; set aside.  Whisk together eggs and egg yolk; set aside. In a stand mixer, cream the butter and sugar in a large bowl.  Add flour mixture and egg mixture alternately to butter mixture, beating well after each addition. 

Transfer half the batter to the prepared baking dish; top with cranberry filling then cover with remaining batter.  Use a knife to swirl batter and cranberries; top cake with streusel.
 

Bake 55-60 minutes; cool on a rack for 20 minutes before serving.

History:

This recipe comes from Cuisine at Home magazine.