Elaine Janas’ Cranberry Streusel Coffeecake

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She earned the top number of points making her the Supreme Ruler of the Kitchen in the Minnesota State Fair for six years running, so you know this recipe’s a good one! A blue-ribbon baker since 1961, 84-year-old Elaine Janas says this surprisingly easy coffeecake recipe is one of her best. All ingredients go into the mixer at once, except the berries, added last. The resulting cake is so tender and tasty, you’ll be making it throughout cranberry season.

Makes 1, 8-inch cake pan

Cake Batter Ingredients

    • 1 1/4 cups cake flour
    • 3/4 cup sugar
    • 1/2 cup sour cream
    • 1/4 cup butter
    • 1/4 cup water
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1 egg
    • 1 tsp vanilla
    • 3/4 cup cranberries cut up
    • 1 Tbsp flour

Streusel Ingredients

  • 2 Tbsp brown sugar
  • 2 Tbsp coconut
  • 2 Tbsp flour
  • 1/4 cup chopped pecans
  • 1 Tbsp butter

Glaze Ingredients

  • 1/2 cup powdered sugar
  • 2 tsp milk
  • 1 tsp butter
  • 1/8 tsp almond extract

Instructions

  1. Mix all batter ingredients (except cranberries and final 1 Tbsp of flour) at low speed 30 seconds. Then mix for 3 minutes on high speed.
  2. Dredge cranberries in flour. Fold into batter. Heat oven to 350.
  3. Grease and flour and 8-inch round cake pan. Pour batter in.
  4. Combine streusel topping ingredients and blend until crumbly. Sprinkle over batter. Bake at 350 degrees for 35 to 40 minutes. Remove cake to rack. Drizzle a glaze made by combining powdered sugar with milk, butter and almond extract, over cake.

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