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Let’s get the important facts out of the way. This coffee cake has three sticks of butter in the cake and another half stick in the topping. If you find this shocking you may want to leave now! ;)

That said, this is the perfect coffee cake for the holidays. I made this last Thanksgiving for breakfast (you just have to go all out on Thanksgiving!) and my family loved it. I am a big fan of fresh cranberries in baked goods and this cake had just the right amount layered throughout. The streusel topping was a nice finish and the toasted pecans added so much.

This Cranberry Coffee Cake would be a lovely treat anytime during the holiday season – take it to work, bring it to a friend or serve it for houseguests. I guarantee it will be a hit…just dont’ tell anyone about the three and a half sticks of butter.

One Year Ago: Good Eats Roast Turkey on the Big Green Egg

Cranberry Coffee Cake with Streusel Topping
(Recipe source Cuisine at Home)

Ingredients:

FOR THE STREUSEL
1/2 stick unsalted butter
2/3 cup flour
1/3 cup toasted pecans, chopped
1/3 cup dried cranberries
1/4 cup sugar
2 tablespoons orange zest

FOR THE CAKE
1 cup fresh cranberries
2 1/4 cup sugar, divided
Zest of 1/2 orange
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
4 eggs, plus 1 egg yolk
3 sticks unsalted butter, softened

Directions:

Preheat oven to 350 degrees. Coat a 9-inch square baking pan with nonstick spray. Line pan with parchment paper so it hangs over edges to create handles and spray again with cooking spray.

FOR THE STREUSEL
Melt butter and stir in flour, pecans, dried cranberries, sugar and orange zest. Set streusel aside.

FOR THE CAKE
Pulse fresh cranberries, 3/4 cup sugar and orange zest in food processor and set aside.

Whisk together flour, salt, cinnamon and baking powder in bowl and set aside. Whisk together eggs and egg yolk and set aside. Using hand mixer, cream butter and remaining 1 1/2 cups sugar in large bowl. Add flour mixture and egg mixture alternately to butter mixture, beating well after each addition. Transfer half of batter to prepared pan; top with cranberry mixture and then top with remaining batter, smoothing each layer. Use a knife to swirl batter and cranberries and top cake with streusel.

Bake 55 to 70 minutes or until streusel is golden brown and toothpick comes out clean. Cool on wire rack for 20 minutes before serving.

Yield: 16 servings

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