Cranberry Buckle Coffee Cake
Batter:
3/4c. sugar
4 T. butter
1 egg
1/2 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cardamon
1 tsp. vanilla
2 c. frozen chopped cranberries
1T. orange zest
Struesel:
3/4 c. sugar
3/4 c. flour
1 tsp. cinnamon
2-3 tsp. orange zest
1/2 tsp. salt
5 1/3 T. soft butter
Grease a 9x9 pan. Heat oven to 375. Batter: Cream together the sugar and butter, then add the egg and mix at medium speed for 1 min. Whisk together the dry ingredients. Stir in the milk alternately with the dry ingredients and vanilla, scrapping the sides down as you go. Gently fold in cranberries. Spread in pan. Struesel: in a bowl whisk sugar and flour,cinnamon,lemon and salt add butter mix to make a crumb. Sprinkle evenly over batter. Bake for 45-50 min or until done.
Varriation: use lemon zest in place of the orange zest. And fresh or frozen blueberries in place of the cranberries!
