Cranberry Coffee Cake

Ingredients

Cake

• 150g unbleached all-purpose flour

• 100g fine cane sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• 2 eggs

• 125 unsalted butter (melted)

• 1 tsp vanilla paste

• 1 tsp salt

Cranberry Filling

• 300g cranberries + 40g for topping

• 25g brown sugar

• 50g orange juice

Streusel

• 100g unbleached all-purpose flour

• 50g rolled oats

• 40g fine cane sugar

• 115 unsalted butter

• 1 tsp vanilla paste

• 1/2 tsp salt

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Directions

Cranberry Filling

1. In a small pot, combine 300g of cranberries, brown sugar, and orange juice. Place the pot over medium-low heat and bring to a simmer.

2. Simmer the mixture for 10-15 minutes, until it thickens and reduces. The cranberries should be soft and bubbly. Set aside to cool.

Streusel

1. In a medium-sized bowl, whisk together the flour, oats, sugar, and salt.

2. Grate the butter into the bowl with the dry ingredients and add the vanilla extract.

3. Mix with your hands until small clumps form. Set aside.

Cake

1. Preheat your oven to 350°F (175°C). Line the bottom of a 9” springform pan with parchment paper, then butter and flour the sides.

2. In a medium-sized bowl, whisk together the egg, melted butter, vanilla extract, and sugar until smooth and glossy.

3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Do not overmix.

5. Pour half of the cake batter into the prepared springform pan and smooth it out with an offset spatula.

6. Pour in the cranberry filling and spread it out evenly.

7. Add the remaining half of the cake batter over the cranberry layer and smooth it out.

8. Top with the streusel and the remaining 40g of whole cranberries.

9. Place the cake in the preheated oven and bake for 25-30 minutes, or until the sides are bubbly and a toothpick comes out clean. Enjoy with coffee or tea!

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Notes

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