Sunday, December 18, 2011
A bit of a tangent from the muffins... COFFEECAKE ANYONE?
CRANBERRY STREUSEL COFFEECAKE
This is my favorite breakfast 'bread' to make for my family. Because we prefer the sweet joined by tart, this recipe creates the perfect combination for our peculiar tastebuds! I'll admit, it's a bit involved, but if you're in the mood to really bake (not just throw some flour into a bowl and mix with wet ingredients), you will enjoy making this delicious coffeecake. So, grab your measuring cups and bowls, and let's get baking!
First, place in a small saucepan 1-1/2 cups fresh or frozen cranberries, 1/4 cup sugar, and 2 tablespoons orange juice. Cook over medium heat. Stir constantly until berries start to pop, then remove from heat and set aside.
Combine in a small bowl 1/2 cup of walnut pieces, 1/2 cup light brown sugar, 1/4 cup flour, 1/2 teaspoon cinnamon, and 2 tablespoons softened butter. Mix together with a fork until it's crumbly and set aside.
Stir together 1-1/2 cups flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon salt in a small bowl. Cream 6 tablespoons butter (softened), 3/4 cup sugar, and 2 teaspoons grated orange rind. Then, add two eggs (ONE at a time), beating well after each. Stir in flour mixture alternately with 3/4 cup milk, beginning and ending with flour.
Spread half of the batter over the bottom of a greased and floured square pan. Sprinkle half the streusel,
Cover with remaining batter; top batter with remaining filling
& sprinkle with remaining streusel.
Bake 50-60 minutes in preheated oven (350F) or until knife comes out clean. Clean on wire rack. Serve warm or room temperature!This is my 2nd time to make the cake. It comes out lighter if you use LIGHT brown sugar. I only have dark brown sugar, which I use for my muffins, but it still tastes great!