This is one of the best coffee cakes ever... anything with nearly four sticks of butter better be good, but this has fruit and nuts too, so it must have some nutritional value. I will not post the calorie count because I think we are better off without it :) but this is something that you can certainly share with lots of friends. Everything in moderation right?
Here's the recipe:
Cuisine at Home Issue #78
Makes 16 servings
Total Time: 1 ½ hours + Cooling
For the Streusel –
1/2 stick unsalted butter
2/3 cup all-purpose flour
1/3 cup chopped toasted pecans
1/3 cup dried cranberries
1/4 cup sugar
2 Tbsp. minced orange zest
For the Cake –
1 cup fresh cranberries
2 ¼ cup sugar, divided
Zest of ½ an orange
2 cups all-purpose flour
1 tsp. each table salt and cinnamon
½ tsp. baking powder
4 eggs, plus 1 egg yolk
3 sticks unsalted butter, softened
Preheat oven to 350°. Coat a 9-inch-square baking pan with nonstick spray. Line the pan with parchment paper so it hangs over the edges to create handles; spray again.
Melt the ½ stick butter; stir in 2/3 cup flour, ¼ cup sugar, pecans, cranberries and orange zest. Set aside.
Pulse fresh cranberries, ¾ cup sugar and zest in a food processor; set aside. Whisk together the 2 cups flour, salt, cinnamon and baking powder in a bowl. Whisk together eggs and yolk; set aside.
Using a hand mixer, cream the 3 sticks butter and remaining sugar. Add flour mixture and eggs alternately to the butter mixture, beating well after each addition. Transfer half of the batter to the prepared pan; top with cranberry mixture and the rest of the batter, smoothing each layer. Use a knife to swirl batter and cranberries; top with streusel.
Bake cake 55-60 minutes; cool on rack 20 minutes before serving.
It's super easy and very delicious. I hope you can find someone to share it with!
I promise I won't be an awful blogger... I've got lots to share!