Saturday, January 7, 2012

Thank you for the staff - Cranberry Sour cream coffee cake with strudel topping

My father has been in a nursing home for a few years. He had a stroke and has memory and motor skill issue. The staff at the home are very kind of him. I cannot thank them enough. The best way I found to thank them was to bake. Here is one of the cake I brought over a couple weeks ago. Everyone enjoyed it. Dad had a big piece with his Starbuck and he even asked for second!

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
Strudel topping:
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.

Remove beater and fold in cranberry
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
To assemble:
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.

Serve 12


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