I have to confess that this was the post I was attempting to share with you right before Christmas. I had planned on baking this coffee cake ahead of time, and posting it on Christmas Eve while telling you all Merry Christmas and Happy Holidays and wishing you love and laughter with you family and loved ones.
Instead, Big G and I stayed up until 5 am, wrapping presents, cooking other things and preparing for Christmas morning. This actually didn’t even get made until later Christmas morning, when it was in the oven smelling up our house in the most delicious of ways while we opened our gifts and spent Christmas morning with the kids.
To be quite honest it worked out great this way, but that’s why I’m posting this recipe to share with you now on Saturday December 29 instead of December 24. I’m sure you won’t mind. Many folks still have holiday guests in their home, and will continue to until after the New Year, so feel free to enjoy this wonderful cake for breakfast or brunch!
This is the second year I’ve made this for Christmas morning brunch, but I did tweak things around a bit from last years recipe. Last year’s tasted better fresh out of the oven and leftovers didn’t stand up as well, but this year it was actually even better reheated the following morning. So feel free to bake this ahead of time and serve it reheated. The streusel layered in the middle melts up beautifully when it’s reheated.
Last year I used fresh cranberry sauce and layered it in there, but this year I used fresh uncooked cranberries and it made such a huge difference. This is perfect served with some warm coffee or tea for brunch!
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- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- zest of 1 orange
- 1/2 cup butter, room temperature
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 stick cold butter
- 1/2 cup chopped almonds
|Preheat oven to 350 degrees.
In a mixing bowl combine the flour, baking powder, baking soda and salt. Mix until well combined.
In a separate bowl, add the zest of one orange.
|Add the sugar to the zest until well combined. Then add butter.|
|Cream the butter with the sugar and zest.
Add the eggs and beat on low.
|Add the sour cream and vanilla, continue to beat until combined.|
|Now add the dry ingredients and beat until just combined.|
|Once combined, gently fold in the fresh cranberries. Set aside.|
|Now prepare the streusel mix by adding all the ingredients except for the butter.
Combine the dry ingredients first, then add the cold butter, cutting into it with a pastry blender or fork until combined with the dry mixture in little chunks.
|Lightly grease or spray a 9 inch springform pan.
Add half the cake batter and spread evenly.
|Now add half of the streusel mixture on top.
Repeat by adding the remaining cake mixture, then the remaining streusel topping.
|Bake in the preheated oven for 65-75 minutes, or until a toothpick comes out clean.
I checked every 15 minutes after 45 minutes of baking, but oven times vary.
|Shortly after removing from the oven, run a knife around the edges of the cake while still in pan to ensure the sides don’t stick. Wait about 10 minutes and remove the springform sides of the pan.|
|For clean and even slices, use a serrated knife to cut.|
|I love that you can see the little tiny pieces of orange zest in the cake!|
|Serve warm, and enjoy!|