Good morning. Just the CSPS Girl jumping in here with a little coffee cake recipe, in case you are looking for a quick baked-good that you can make the day before. Can be served at room temperature or warmed a bit, for breakfast or for afternoon tea, this Cranberry Orange Coffee Cake with Pecan Streusel is delicious. Don’t have fresh berries? Frozen will do just great in this recipe (keep the berries frozen when you put into the batter) and you can even swap out the cranberries for blueberries or raspberries. Enjoy!
Ingredients
For the Cake
2 cups all purpose flour
1 teaspoons baking powder
1/4 teaspoon salt
3 eggs
2 cups sugar
3/4 cup butter, melted and cooled
1 teaspoon pure vanilla
zest of 1 orange
juice of 1/2 orange
12 oz. fresh or frozen cranberries, coarsely chopped
For the streusel topping
1 cup toasted pecans, coarsely chopped
1 cup all purpose flour
3 tablespoons butter, melted
3 tablespoons brown sugar
Directions
Pre-heat oven to 300F degrees. Grease 2 9×5 inch loaf pans (or 4 mini-loaf pans) with butter or baking spray.
Prepare the topping: Combine pecans, flour, butter and brown sugar in a bowl and mix with your fingers or a fork until it looks like coarse sand. Refrigerate.
Prepare the cake: Combine the flour, baking powder and salt in a bowl. Beat eggs and sugar in a large bowl on medium high speed until mixture is lighter in color and has increased in volume, about 5 minutes. Turn mixer to low and slowly add butter. Turn mixer to medium speed and beat for 2 minutes. Add vanilla, zest, and orange juice and stir. Slowly fold 1/2 cup of the flour mixture at a time into the egg and sugar mixture. Add cranberries and stir gently to incorporate.
Pour into pan and top with streusel mixture. Bake on middle rack for 45 hour, then place a piece of foil on top of the cake to prevent burning and bake for another 25 minutes or until toothpick inserted into the center of the cake comes out clean. Cool cake in pans on cooling rack for 10 minutes and then remove pan and cool cake completely on cooling rack.
