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Cranberry Streusel Coffee Cake
Cool: 30 mins
Bake: 25 mins at 400°F
Ingredients
- 1 cup fresh or frozen cranberries
- 1/2 cup sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup butter or shortening
- 1 egg, lightly beaten
- 2/3 cup milk
- 1 teaspoon finely shredded lemon peel
- Streusel Topping: 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons packed brown sugar
- 2 tablespoons butter
Directions
1. Rinse cranberries in cold water; drain. Coarsely chop cranberries. Combine cranberries and 2 tablespoons of the sugar; set aside. Grease the bottom and 1/2 inch up the sides of a 9x9x2-inch baking pan; set aside.
2. In a medium bowl, combine the remaining sugar, the flour, baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center.
3. In a small bowl, combine egg, milk and lemon peel. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened (batter should be lumpy and thick). Fold in cranberry mixture. Spoon batter into prepared pan. Sprinkle Streusel Topping over batter in pan.
4. Bake in a 400 degree F. oven about 25 minutes or until golden and a toothpick inserted near the center comes out clean. Cool slightly; serve warm. Makes 9 servings.
Streusel Topping:5. In a small bowl, combine all-purpose flour, packed brown sugar and ground cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
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Warrens Cranberry Festival Warrens, WI
Recipe Contributor: Karen Marie Tyler, Granton, WI
Processed Cranberry Category1996
Warrens Cranberry Festival
37th Annual September 25-27, 2009
Wisconsin Cranberry Discovery Center
204 Main Street
Warrens, WI 54666
Phone: (608) 3784878
Fax: (608) 378-3328
