There is something about Sunday mornings. If I were to put my finger on what it is, I would have to say there is a grand feeling of relaxation. Typically most Sundays start off slow at our house. My husband is up earlier than myself and faithfully watches the weekend edition of Good Morning America. He has a cup of coffee in hand while browsing the internet on his ipad.
Last Sunday, I had the urge to make a coffee cake that I saw on the blog, Sweet Paul. The photography just captured my breath and it was a must make. I realized that I did not have any sour cream in the house and was not going to jump in the car to go to Safeway, so the search began for a substitution. Once the refrigerator door was open, I found honey flavored Greek yogurt and crème Fraiche. I simply substituted the sour cream for these two ingredients with ¾ cup of each. It probably made the coffee cake a bit denser but none the less, it was delicious. I did need to cook for about 20 more minutes.
For the last couple years, I have purchased a half a dozen bags of cranberries at the end of the season to toss in the freezer, so I can create cranberry recipes year round. I just adore these tart little gems in anything from chutneys to muffins.
On the way to work today, my neighbors pulled along side me while we were waiting for the light to change. We rolled down the windows and they let me know how much they enjoyed the coffee cake that I brought over Sunday afternoon. As the light turned green, I did not have much time to chat, but gave a thumbs up and off to work I went. If you are feeling like having a special Sunday treat, give this a try.
Cranberry Streusel Cake
2 ½ C. Flour
2 t. baking powder
1 stick salted butter, softened
1 C. sugar
3 large eggs
½ t. Vanilla extract
¼ t. almond extract
1 ½ cups sour cream
2 cups fresh cranberries
3 T. sugar
Topping
½ C. Brown sugar
1 ½ Flour
1 1/2 stick salted butter, softened
Preheat oven to 350.
In a medium bowl mix together flour and baking powder. Butter a 9 inch spring form pan. Cream butter and sugar until light. Add the eggs, one at a time, stir well. Add vanilla, almond extract, sour cream and the flour mixture. Beat until combined.
Fold the cranberries into the batter and spoon the batter into the spring form pan. For the topping, in a small bowl work together sugar, flour and butter until crumbly.
Sprinkle crumbles on top of cake. Bake until golden brown, about 50 to 60 minutes. Test with a knife to ensure it is cooked thoroughly. Dust with confectioner's sugar before serving.
Last Sunday, I had the urge to make a coffee cake that I saw on the blog, Sweet Paul. The photography just captured my breath and it was a must make. I realized that I did not have any sour cream in the house and was not going to jump in the car to go to Safeway, so the search began for a substitution. Once the refrigerator door was open, I found honey flavored Greek yogurt and crème Fraiche. I simply substituted the sour cream for these two ingredients with ¾ cup of each. It probably made the coffee cake a bit denser but none the less, it was delicious. I did need to cook for about 20 more minutes.
For the last couple years, I have purchased a half a dozen bags of cranberries at the end of the season to toss in the freezer, so I can create cranberry recipes year round. I just adore these tart little gems in anything from chutneys to muffins.
On the way to work today, my neighbors pulled along side me while we were waiting for the light to change. We rolled down the windows and they let me know how much they enjoyed the coffee cake that I brought over Sunday afternoon. As the light turned green, I did not have much time to chat, but gave a thumbs up and off to work I went. If you are feeling like having a special Sunday treat, give this a try.
Cranberry Streusel Cake
2 ½ C. Flour
2 t. baking powder
1 stick salted butter, softened
1 C. sugar
3 large eggs
½ t. Vanilla extract
¼ t. almond extract
1 ½ cups sour cream
2 cups fresh cranberries
3 T. sugar
Topping
½ C. Brown sugar
1 ½ Flour
1 1/2 stick salted butter, softened
Preheat oven to 350.
In a medium bowl mix together flour and baking powder. Butter a 9 inch spring form pan. Cream butter and sugar until light. Add the eggs, one at a time, stir well. Add vanilla, almond extract, sour cream and the flour mixture. Beat until combined.
Fold the cranberries into the batter and spoon the batter into the spring form pan. For the topping, in a small bowl work together sugar, flour and butter until crumbly.
Sprinkle crumbles on top of cake. Bake until golden brown, about 50 to 60 minutes. Test with a knife to ensure it is cooked thoroughly. Dust with confectioner's sugar before serving.
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