Cranberry-Sour Cream Coffee Cake with Streusel Topping

STREUSEL:
1/2 cup cold unsalted butter, cut into 8 pieces
1/4 cup sugar
3/4 cup plus 2 tbsp flour

COFFEE CAKE:
1 1/4 cups sour cream
1 1/4 tsp baking soda
1/8 tsp sea salt
1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 eggs, lightly beaten
1 3/4 cups flour
1 3/4 tsp baking powder
1/2 cup semisweet chocolate chips
1/2 cup dried cranberries, rehydrated and squeezed dry

1. To make streusel: Combine butter, sugar, and flour in chilled bowl. Using a pastry blender, cut butter into dry ingredients until mixture is consistency of fine, moist bread crumbs. Cover and refrigerate until cake is ready to go in the oven.

2. Preheat oven to 350 degrees. Grease a 9 x 13-inch pan.

3. Place sour cream in small bowl and mix baking soda and salt into it. Stir to blend and set aside.

4. In large bowl, beat together butter, sugar and eggs until fluffy. Sift flour and baking powder over the top and mix in, then beat in sour cream mixture. Fold in cranberries and chocolate chips. Scoop batter into baking pan and smooth surface. Scatter streusel mixture evenly over the top, breaking up larger pieces.

5. Bake 40 - 45 minutes, or until the cake passes the toothpick test. Serve wram or at room temperature.

10 servings

from Williams-Sonoma Breakfast