Cranberry Streusel Coffee Cake
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Unsalted butter||6 Tablespoon, softened (3/4 Stick)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Grated orange peel||2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Butter||2 Tablespoon, softened|
|Ground cinnamon||1⁄2 Teaspoon|
|Cranberries||1 1⁄2 Cup (24 tbs) (Fresh / Frozen)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Orange juice||2 Tablespoon|
Preheat oven to 350°F.
Grease and flour 8-inch square cake pan.
Stir together 1 1/2 cups flour, baking powder and salt on piece of waxed paper until well mixed.
Beat 6 tablespoons butter, 3/4 cup granulated sugar and orange peel in large bowl until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in flour mixture alternately with milk, beginning and ending with flour.
Set batter aside.
For streusel, combine all streusel ingredients in small mixing bowl.
Mix together with fork until crumbly.
Set mixture aside.
For cranberry filling, place all filling ingredients in small saucepan.
Cook over medium heat, stirring constantly, until berries start to pop.
Remove from heat; cool to room temperature.
Spread half the coffee cake batter over bottom of prepared pan.
Sprinkle with half the streusel mixture; spoon on half the cranberry filling.
Cover with remaining batter; top with remaining filling and streusel.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack.