Still have leftover cranberries from the holidays? Try this Cranberry Coffee Cake.
Who knew there were so many ways you could use cranberries? Since Christmas I have made cranberry sauce, cranberry mojitos, cranberry cosmopolitans, cranberry turkey wraps, cranberry lemonade, cranberry roasted chicken, mini cranberry cobblers, cranberry oatmeal, cranberry orange bread, cranberry crepes, waffles with cranberry sauce — and this cranberry coffee cake.
About the Recipe
During the summer when blueberries are in season, I typically make a blueberry buckle, which is essentially a blueberry coffee cake. Then for Christmas, I received a wonderful old church cook book that used to belong to Ken’s great grandmother and included many different recipes for coffee cake. I thought one of the coffee cake recipes could be easily modified to make a cranberry buckle. I took one of the recipes for a basic streusel coffee cake — and added loads of cranberries, sliced almonds, a bit of cinnamon and butter. The original recipe called for shortening, but my inner Paula Deen made me replace it with butter. 🙂
The Step-by-Step
Sift together the flour, baking powder, salt and sugar.
Mix in the butter and cinnamon.
In another bowl, mix together the egg, vanilla and milk, and add to the flour mixture.
Stir in 1 cup of the cranberries into the batter.
Spread half the batter into a greased 8-inch square baking dish.
In another bowl, mix together the topping ingredients.
Sprinkle half the topping on the batter in the pan.
Sprinkle the remaining cranberries on top.
Cover with the remaining batter.
Sprinkle the last of the topping on top.
Bake at a 375-degree oven for 35-40 minutes, and then let cool in pan for 10 minutes.
Cut and serve.
Then enjoy a slice.
Or two. 🙂
