Cranberry Orange Sour Cream Coffee Cake

So this blog post is going to be short and sweet. Mostly because it’s already 10:30pm and my alarm is set for 5am. But I know I owe it to my loyal fans out there (hi, mom) to get these blog posts done every Sunday night so the recipe goes out with Monday morning’s secret cookie distro list email.

I have not been on a big cookie kick as of late. I’ve been much more into bars, crumbles, and coffee cakes. I think part of it is pure laziness because there is less mental energy required to monitor one pan of bars being baked as opposed to several trays of cookies. I did buy some Halloween candy at Target tonight so the next recipe will be cookies.

I have been trying to cook for the week on Sunday’s too now, which means my kitchen is about 1000 degrees and I’ve used every pot, pan and piece of tupperware I own. This is the scene from this afternoon’s baking/cooking session. I did make some delicious butternut squash, kale, bacon, and gruyere whole wheat pasta bake for the week. I love all things butternut squash right now.

Anyways, I bought some fresh cranberries at the grocery store earlier this week and was in the mood for coffee cake so voila. The orange cranberry white chocolate chip cookies from this summer were such a big hit, I was in the mood for that orange cranberry combo again.

Ingredients:

• 1 stick butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tablespoon orange zest
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup sour cream
• 12 ounces whole fresh cranberries

Streusel ingredients:

• 3/4 cup brown sugar
• 1/4 cup flour
• 2 tsp cinnamon
• 1/2 stick butter, cold

Step 1: Preheat oven to 375 degrees, and spray a 13×9 glass dish with non-stick spray.

Step 2: Cream together 1 stick of butter and sugar. Add in eggs and vanilla and beat until well incorporated.

Step 3: Zest one orange and add into the mixture. I tried to use the cheese grater because my zester is at my parents and it was just not the same. Luckily I snagged a schmancy new zester on my “i dont actually need anything” trip to Target this evening.

Step 4: Sift together dry ingredients and incorporate into the wet mixture. Add in sour cream and mix well. The batter should be pretty thick. Transfer it to the prepared baking dish.

Step 5: Cover the batter with the fresh cranberries. You should probably rinse them first otherwise you’ll be picking out little stems like I did.

Step 6: To make the streusel topping, mix together all of the dry ingredients. Then using a pastry blender (or your hands) cut in the butter. I added a little extra butter because why not? The mixture should be nice and crumbly. Sprinkle the topping over the cranberries. Bake for about 45 minutes or until a knife comes out clean from the center portion.

The orange cranberry flavor is really delicious. I have a really good plain Sour Cream coffee cake recipe from my mom that I’ll have to do one of these days soon, but I am a big fan of this cranberry version.

Happy Sunday. Go Yankees.