Buttery, dense cake studded with tarty cranberry sauce and topped with the perfect crumb topping: this cranberry streusel coffee cake will keep you coming back for more.
Preheat oven to 350 degrees F. Grease a 9×13″ pan. In a large bowl, mix together dry ingredients: flour, baking powder, and salt. Set aside.
In a bowl attached to a stand mixer (or with a hand mixer), cream together butter and sugar until light in color, several minutes. Add eggs in one at a time, scrapping down bowl after each addition. Mix in vanilla extract.
With mixer on low speed, alternately add in the dry ingredients and milk, starting and ending with dry ingredients. Mix slowly until just incorporated.
Pour batter into prepared pan. Sprinkle cranberry cubes over top batter. Sprinkle crumb topping over cranberries.
Bake for anywhere from 40-50 minutes. I baked mine in a stoneware pan so it took the full 50 minutes. Cake is done when toothpick inserted in middle comes out mostly clean. Cake should be puffed and browned. Let cool on rack.
Streusel topping
In a large bowl, combine all the streusel ingredients and mix together with hands or pastry cutter until butter is about pea-sized.
