Cranberry Sour Cream Coffee Cake w/ Struesel
From Williams Sonoma
- Stuesel Topping
- 1 stick unsalted butter, cut into 8 pcs
- 1/4 C sugar
- 3/4 plus 2 T flour
- 1 1/4 C sour cream
- 1 1/4 t baking soda
- 1/8 t sea salt
- 1 stick unsalted butter (rm temp)
- 1 1/4 C sugar
- 2 eggs, slightly beaten
- 1 3/4 C flour
- 1 3/4 t baking powder
- 1/2 C chocolate chips
- 1/2 C driend cranberries, soak in warm water for 15 mins and squeeze dry w/ papertowels.
Struesel: In chilled bowl, mix butter, sugar and flour. Cut w/ 2 knives til crumbs. Mix and squeeze w/ hands til into several firm pieces. Cover and refrig
Cake: Mix sour cream w/ baking soda and salt. Set aside.
Mix butter, sugar and eggs til fluffy. 3-5 mins.
Sift in flour, baking powder and mix. Beat in sour cream mixture. Scatter chocolate chips and cranberries over the top. Blend in w/ rubber spactula.
Scoop into pan, smooth top. Scatter w/ struesel topping, breaking it up into large crouton size pieces (some will be small)
Bake til toothpick inserted in the center comes out clean but NOT completely dry. 40-45 mins. Let cool in pan; serve warm or room temp. Cut into squares.