Coffee cake has to be one of the greatest things. Cake for breakfast? Which obviously means cake with coffee? Genius. I had a bag (or two) of fresh cranberries that had been sitting in my fridge since Christmas and this was the perfect way to use them. Also, it seemed like a great way to celebrate the 4-day weekend my husband had for the 4th of July.
Of course, to one that doesn't hoard fresh cranberries in their freezer (you're missing out, you know!), this would be amazing with cherries. Actually, it was my original intent to make this a combination of cherries and cranberries. I thought the sweetness of the cherries and tartness of the cranberries would be great. However, I only had fresh cherries and long story short, that didn't work out so well. Next time, I'll be sure to buy frozen, pitted cherries instead!
Since this recipe would be great with cranberries or cherries, it's one you can make all year long! And it's perfectly acceptable for breakfast or dessert. The streusel is sweet, I love the thick layer of berries and the cake is nice and airy. I think I slightly overcooked my cake -- I had a hard time testing it since the layer of berries was so thick. But it's very forgiving and still turned out great. We especially liked it after warming it in the microwave (and, of course, with a cup of coffee!).
Cranberry (or Cherry) Coffee Cake
Taken from: King Arthur Flour
Makes about 12 2-inch pieces
- 2 tablespoons butter
- 1/4 cup brown sugar
- big pinch of salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose, white whole wheat flour or almond meal (I did 1/4 cup all-purpose flour and 1/4 cup almond meal)