While searching on the net to find different recipes using cranberries, I found this tempting coffeecake. I found this @ http://www.cranberries.org courtesy of Cape Cod Cranberry Growers' Association.
For the Streusel
- 295.73 ml whole wheat pastry flour
- 118.29 ml light brown sugar, packed
- 88.74 ml unsalted butter, softened
- 4.92 ml ground cinnamon
- 236.59 ml chopped pecans
For the Coffeecake
- 295.73 ml whole wheat pastry flour, sifted
- 177.44 ml white sugar
- 118.29 ml unsalted butter, softened
- 4.92 ml baking powder
- 1.23 ml baking soda
- 1.23 ml salt
- 2.46 ml lemon zest
- 2.46 ml vanilla extract
- 1.23 ml ground cinnamon
- 59.14 ml buttermilk
- 2 eggs
- 236.59 ml fresh cranberries or 236.59 ml frozen cranberries, chopped
- To make the streusel: Combine the flour, sugar, and cinnamon in a small bowl. Rub the softened butter into the flour mixture until it holds together when squeezed. Gently mix in the pecans; set aside.
- To make the coffeecake: In a mixing bowl, combine the flour, sugar, butter, baking powder, baking soda, salt, flavorings, and buttermilk.
- Mix on low speed for one minute, scrape the bowl, and beat for another 30 seconds; scrape the bowl.
- Slowly add the eggs, one at a time, combining well after each addition; scrape the bowl after each egg is added.
- Once all the eggs are added, scrape the bowl and mix on medium speed for one minute. Gently fold the cranberries in by hand.
- To assemble the Cranberry-Pecan Streusel Coffeecake: Grease an 8x8 inch square pan and place about half of the batter in the pan. Smooth it out evenly with a small offset spatula or a knife.
- Spread 1/3 of the streusel topping over the coffeecake batter. Place the remaining coffeecake batter on top of the streusel topping and gently smooth out to the edges of the pan.
- Top with the remaining streusel.
- An alternative to layering the coffeecake and streusel is to place all of the coffeecake batter in the pan, top with 2/3 of the streusel, and marble the streusel through the coffeecake with a knife by drawing the knife down through the streusel and into the batter, making swirling motions. Once swirled, top with the remaining streusel.
- Bake the coffeecake in a 350°F preheated oven for 20-25 minutes, or until a toothpick inserted near the center tests clean. *** Changed time from the original 45-50 minutes, because of recipe reviewer. ***.
- Allow the cake to cool in the pan.
- This cake is very delicate with a crunchy streusel if served warm the same day, so if you prefer a slightly denser coffeecake with a softer streusel crumb, serve the coffeecake the next day. After the cake has cooled, wrap it well in plastic wrap and store in the refrigerator overnight. Allow to come to room temperature before serving.
- * Regular pastry flour can be substituted for whole wheat pastry flour.
- ** If buttermilk is not available, place 1 tsp lemon juice or vinegar in a measuring cup and fill to the ¼ cup mark with milk.
This is a good cake, but mine was over baked after 25 minutes. It does have a nice flavour. Not too sweet either which we liked. I used sliced almonds in place of the pecans. This is easy to make. Thanks for the recipe.