Christmas Cranberry Crumb Coffee Cake
Ingredients
For the Streusel Ingredients:
- ½ cup butter
- ½ cup brown sugar
- 1 tsp. ground cinnamon
- 1-⅓ cup all-purpose flour
For the Cake Ingredients:
- 2-¼ cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- ½ cup butter, softened slightly
- 1 cup granulated sugar
- 3 eggs
- ½ tsp. vanilla extract
- 1 cup sour cream
- 2 cups fresh cranberries
For the Glaze Ingredients:
- 2 cups confectioners' sugar
- 3 tbsp. whole milk
- ½ tsp. pure vanilla extract
Instructions
To prepare the streusel:
- In a small saucepan, over medium heat, melt the butter.
- Let cool slightly; stir in the brown sugar, cinnamon and 1-⅓ cup all-purpose flour; set aside.
To prepare the cake:
- Pre-heat the oven to 350°F.
- Lightly grease a 9-inch x 13-inch baking pan.
- In a medium bowl, sift together 2-¼ cups flour, baking powder, baking soda and salt; set aside.
- 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.
- Pour the batter into the 9-inch x 13-inch baking pan and top with the brown sugar streusel.
- Place in the pre-heated oven and bake for 22 to 24 minutes or until a toothpick inserted into the center comes back out clean.
- Remove from the oven and allow the coffee cake to cool completely.
To prepare the glaze:
- In a medium bowl, using an electric beater, beat together the confectioners' sugar and milk until smooth.
- Stir in the vanilla extract.
- Drizzle onto the cooled coffee cake.