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.

1. Streusel

    Mix all the Streusel ingredients together and set aside.
 

2. Cake Filling

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

3. Cake

    a.  Mix the dry ingredients (flour, salt, cinnamon and baking powder) in a bowl and set aside.  

    b.  Whisk together wet ingredients (eggs and egg yolk) and set aside. 

    c.  In bowl of a stand mixer, cream the butter and sugar.

    d.  Combine all ingredients by adding 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.