It's Secret Recipe Club time of the month again! It's only my second month of participation but it has already become on of my favorite parts of keeping this blog. I look forward to the surprise of seeing what other people will create, and I find so many new blogs that I never would have known existed otherwise. So far I'm 2 for 2 in finding recipes to add to my regular rotation as well.
This month's recipe comes from Authentic Suburban Gourmet, a blog run by Bay Area native Lisa. By day she's an executive, but by night (and weekend) she's a self taught home cook and overall foodie. Her blog is filled with plenty of great recipes and wonderful restaurant reviews that made me more than a little homesick for Berkeley/San Francisco.
I had a hard time deciding between recipes this month. The Caramelized Apple Skillet Cake and the Cranberry Orange Bars all looked delicious. But I ended up choosing her Cranberry Streusel coffee cake. Like her, I buy a few bags of cranberries and put them in the freezer to have all year. I knew I wanted to use some of those cranberries on this recipe.
I changed a few things in this recipe to fit the ingredients he had in our house on that lazy Sunday morning. I substituted Greek yogurt for sour cream, which made it a little more dense but still quite good. I also used used half apples and half cranberries because we have 10 pounds of apples in the fridge from our CSA box that really need to get used. I also used a different streusel recipe because I was running out of butter, but it's all essentially the same. Thanks for the awesome recipe Lisa!
Cran-Apple Streusel Coffee Cake
- 2 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter
- 3 eggs
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 1/2 cups Greek yogurt
- 1 cup frozen cranberries
- 1 apple, peeled and cored (I used a pink lady)
Ingredients for topping
- 1/2 cup dark brown sugar
- 1/2 cup rolled oats
- 1/3 cup AP flour
- 4 Tbsp cold unsalted butter, cut into small pieces
- pinch of salt
- 1/2 tsp cinnamon
- Cream together butter and sugar for the cake. Add the eggs one at a time, followed by the yogurt, vanilla and almond extract
- In a separate bowl, sift together the flour, baking powder and salt. Add that to the wet ingredients and mix until just combined.
- Fold in cranberries and apples and spoon into a prepared 9 inch pan.
- In a separate bowl, mix together all ingredients for topping until a crumbly mixture forms. Sprinkle over the top of the coffee cake
- Bake in preheated 350 degree oven for about an hour until cooked through. Let cool completely before serving.