Cranberry Streusel Coffeecake

Cranberry Streusel Coffeecake

Cranberry Streusel Coffeecake


Makes 9 servings


1 egg
1/2 cup plus 3 tablespoons sugar, divided
1/2 cup milk
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
1/2 teaspoon salt
8 ounces (2 cups) fresh cranberries
2 tablespoons butter


  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. Bake 25 to 30 minutes. Serve warm.

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