Cranberry-orange sour cream coffee cake

16 Sep


Im starting to get into an autumn state of mind. Well, trying to. I’m definitely ready but I’m not sure if the weather or mother nature is. So this is me forcing autumn upon all around me. This coffee cake is perfect for cooler weather, the color burgundy, wool, and scarves. Oh yeah, and coffee. Or tea. Whichever you prefer.

Anyway, this coffee cake has got it goin’ on. It’s moist, warm, fruity, and surprisingly light.

However, I do find myself in the age old philosophical debate over when is really the “right” time to eat this. Is it dessert? Breakfast? A pretty accompaniment to brunch? What happens if I eat it at the wrong time? Does this happen to you or have I just exposed my crazy all up and through the Internet???

Anyway, grab some grey colored tights and feast!

P.S. Truth: I ate this for dessert and breakfast

Recipe adapted from Williams-Sonoma

For the streusel topping:
8 Tbs. (1 stick) cold unsalted butter, cut into 8pieces
1/4 cup brown sugar
3/4 cup plus 2 Tbs. all-purpose flour

1 1/4 cups sour cream
1 1/4 tsp. baking soda
1/8 tsp. fine sea salt
8 Tbs. (1 stick) unsalted butter, at roomtemperature
1 brown cups sugar
2 eggs, lightly beaten
1 3/4 cups all-purpose flour
1 3/4 tsp. baking powder (I used aluminum free)
Orange Zest (as much as you like)
1/2 cup dried cranberries, soaked in orange juice for 15 minutes, drained and squeezed dry

To make the streusel topping, in a chilled bowl, combine the butter, sugar and flour. Using a pastry blender or 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.

Preheat an oven to 350°F. Grease a 9-by-13-inch or similar-size baking dish with butter.

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

In a large bowl, using an electric mixer on medium speed or a wooden spoon, beat together the butter, sugar and eggs until fluffy, 3 to 5 minutes. Sift the flour and baking powder over the top and mix in, then beat in the sour cream mixture. Scatter the orange zest and the drained cranberries over the top. Blend in with just a few turns of a rubber spatula.

Scoop the batter into the prepared dish and smooth the surface. Scatter the streusel mixture evenly over the top, breaking it up into large crouton-size pieces (some of the streusel mixture may be small crumbs).

Bake until a toothpick inserted into the center of the cake comes out clean but not completely dry, 40 to 45 minutes. Transfer the pan to a wire rack and let cool. Serve warm or at room temperature, cut into squares. Serves 10.



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