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Cranberry Coffee Cake




Recipe from Susan Nye's Around the Table



Number of Servings

Serves 8


6 T. butter, at room temperature, plus more for the pan
1 1/2 c. all-purpose flour, plus more for the pan
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cardamom
1/2 tsp. cinnamon
1/4 tsp. allspice
Grated zest of 1 orange
1 c. brown sugar
1 large egg
2/3 c. sour cream
1 tsp. pure vanilla extract
1 c. fresh or frozen (do not defrost) cranberries
Crumbly Nut Topping (recipe follows)

Preparation - Directions

Preheat oven to 350 degrees. Butter a 9-inch springform pan, line the pan with parchment paper, butter the paper, dust with flour and tap out any excess.

Put flour, baking powder and spices in a bowl and whisk to combine. Add orange zest and whisk again. Set aside.

Put butter and sugar in a bowl and beat with an electric mixer until fluffy, about three minutes. Add egg, sour cream and vanilla and beat until smooth. With the mixer on low, gradually add dry ingredients. Increase mixer speed to medium and beat until just smooth. Do not overbeat.

Pour batter into the prepared pan and smooth the top. Sprinkle first with the cranberries and then with the Crumbly Nut Topping.

Bake cake for 10 minutes at 350 degrees. Reduce oven temperature to 325 degrees and bake until the cake is golden and a tester inserted in the center comes out clean, about 45 minutes. Cool cake in the pan on a rack for 10-15 minutes. Remove the springform collar and continue to cool.

NOTE:  The coffee cake can be baked ahead and stored, loosely covered,
at room temperature overnight.

Crumbly Nut Topping

 1/4 c. all-purpose flour
6 T. brown sugar
1/4 tsp. salt
1/4 tsp. cardamom
1/4 tsp. cinnamon
Pinch allspice
3 T. cold butter, cut in pieces
1/2 c. roughly chopped pecans or walnuts

Put flour, sugar and spices in a small food processor and pulse to combine. Add butter and pulse until topping comes together in lumps. Add pecans and pulse once or twice to distribute nuts evenly in the topping.

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