Cranberry Sour-Cream Coffee Cake with Streusel Topping

Enjoy this dense, moist, and creamy morning cake. It is such a great way to start your day. With the creamy and sweet topping down to the cake, it makes such a great combo.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the STREUSEL: In a chilled bowl, combine the butter, sugar, and flour. Using 2 knives cut the butter into the dry ingredients until the mixture is the consistency of fine, moist, bread crumbs. Work the mixture with your hands until it will hold together when compressed, then squeeze it between your hands into several, firm pieces. Cover and refrigerate until the cake is ready to go into the oven.

Step 2

Preheat the oven to 350F. Grease a 9-by-13 inch (23-by-33cm) or similar-sized baking dish, with butter (not included in the ingredients list).

Step 3

Place the sour cream in a bowl and sift the baking soda and salt into it. Stir to blend evenly, then set aside.

Step 4

In a large bowl using a wooden spoon, beat together the butter, sugar, and eggs until fluffy, 3-5 minutes. Sift the flour and baking powder over the top, and mix in, then beat in the sour cream mixture. Scatter the chocolate chips, and cranberries over the top. Blend in with just a few turns of a spatula. Scoop the batter into the dish and smooth the batter surface. Scatter the STREUSEL mixture evenly over the top, breaking it up into large crouton-sized pieces.

Step 5

Bake until a knife comes out clean, but not dry. 40-45 minutes. Transfer to a wire rack to cool. Serve warm at room temperature, cut into medium sized squares.