Creamy Cranberry Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Chopped cranberries and orange peel give this coffee cake bursts of tart flavor, but a cream cheese layer on top sweetens it nicely. It's so lovely, you'll want to serve it when company comes. -Nancy Roper, Etobicoke, Ontario Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 cup sugar |
1-1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 egg |
3/4 cup orange juice |
1/4 cup butter, melted |
1 teaspoon vanilla extract |
2 cups coarsely chopped fresh or frozen cranberries |
1 tablespoon grated orange peel |
cream cheese layer: |
1 package (8 ounces) cream cheese, softened |
1/3 cup sugar |
1 egg |
1 teaspoon vanilla extract |
topping: |
3/4 cup king arthur unbleached all-purpose flour |
1/2 cup sugar |
1/2 cup cold butter. cubed |
Directions:
1. In a large bowl, combine the first four ingredients. Whisk the egg, orange juice, butter and vanilla; stir into dry ingredients until well combined. Fold in the cranberries and orange peel. Pour into a greased 9-in. springform pan.
2. In a small bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Spread over batter. Combine flour and sugar; cut in butter until the mixture resembles coarse crumbs. Sprinkle over top.
3. Place pan on a baking sheet. Bake at 350° for 70-75 minutes or until golden brown. Cool on a wire rack for 15 minutes before removing sides of pan. Yield: 12 servings.
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