Cranberry sour cream coffee cake with strudel topping
1 stick butter (1/2 cup) softened
1 cup sugar
2 large eggs @ room temperature
1 tsp vanilla
1 tbsp freshly grated orange zest
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup sour cream or yogurt
12 oz whole fresh cranberries
3/4 cup packed brown sugar
1/4 cup flour
2 tsp ground cinnamon
1/2 stick butter (4oz) cut into small pats.
1/2 cup walnuts or pecans, coarsely chopped
Preheat the oven to 350 degrees. Grease or spray a 12 cups tube pan or 9x13"pan.
To make the cake:
In a medium bowl, combine flour, baking soda, baking powder and salt together. Set aside.
In a large bowl or in the stand mixer bowl, cream butter and sugar and beat until light and fluffy.
Add eggs one at a time. Blend well after each addition.
Add the vanilla and freshly grated orange zest.
While the mixer is running on low, add 1/4 cup of flour mixture, alternate with sour cream. Mix well
after each addition.
To make topping
In a medium box, combine sugar, flour, cinnamon and butter
Cut in butter with a knife or pastry fork till the mixture is resemble pea size.
Stir in nuts
Transfer batter to prepared pan
Sprinkle strudel topping evenly over top
Bake cake for 45-60 mins till a toothpick comes out clean when inserted in the center.