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Cranberry Streusel Coffee Cake

Joan Donogh
Make with fresh or frozen cranberries. Frozen cranberries can be used as is, no need to thaw them first.
4.50 from 2 votes
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Brunch
Cuisine American
Servings 12 slices

Ingredients
  

Streusel:

  • 3/4 cup brown sugar
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • 1/4 cup butter

Cake:

  • 1/2 cup soft butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream or plain yogurt
  • 2 cups cranberries

Instructions
 

  • Preheat oven to 350 degrees F.
  • For streusel: mix together brown sugar, flour, and cinnamon. Blend in butter until crumbly. Set aside.
  • For cake: cream butter with sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla.
  • Mix flour, baking powder, baking soda, and salt. Add to creamed mixture, alternately with sour cream or yogurt.
  • Spread in a greased 9 inch tube pan.
  • Cover with cranberries, and sprinkle the streusel on top.
  • Bake for about 55 minutes.
  • Remove from pan, and serve warm.