Cranberry Streusel Coffeecake the Editors of Publications International, Ltd.
Cranberry Streusel Coffeecake
Makes 9 servings
|1/2||cup plus 3 tablespoons sugar, divided|
|1||tablespoon vegetable oil|
|1||tablespoon orange juice|
|1||teaspoon grated orange peel|
|1/4||teaspoon almond extract|
|1-1/2||cups all-purpose flour, divided|
|2||teaspoons baking powder|
|8||ounces (2 cups) fresh cranberries|
- Preheat oven to 375°F.
- Beat egg in large bowl. Add 1/2 cup sugar, milk, oil, orange juice, orange peel and almond extract; mix thoroughly. Combine 1 cup flour, baking powder and salt; add to egg mixture and stir, being careful not to overmix. Pour into 8X8X2-inch pan sprayed with nonstick cooking spray.
- Chop cranberries in blender or food processor; spoon over batter. Mix remaining 1/2 cup flour and remaining 3 tablespoons sugar. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; sprinkle over cranberries.
- Bake 25 to 30 minutes. Serve warm.
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