Cranberry Sour Cream Coffee Cake w/ Struesel

From Williams Sonoma

Cranberry Sour Cream Coffee Cake w/ Struesel
Cranberry Sour Cream Coffee Cake w/ Struesel

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • Stuesel Topping

  • 1

    stick unsalted butter, cut into 8 pcs

  • 1/4

    C sugar

  • 3/4

    plus 2 T flour

  • Cake

  • 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.

Directions

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.

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