Tuesday, January 26, 2016

mini cranberry coffee cake loaves


we really enjoyed staying at home all weekend and not leaving the house, and a lazy winter sunday morning at home in our pajamas called for a fun breakfast.  since we had fresh cranberries at home, i made cranberry coffee cake for breakfast.  it was a lovely treat to go alongside our scrambled eggs.

the cake is super moist and delicious, and the flavor of the tart cranberries goes so well with the sweet batter and the streusel topping.  instead of making one large coffee cake, or individual muffins, i made two mini loafs.  (my mom found these adorable mini loaf pans at michael's craft store last winter.)  i love a recipe that only makes a small amount.  one mini loaf was the perfect size to share, which meant we had one for breakfast and one leftover to enjoy the next day.


mini cranberry coffee cake loafs
prep time: 10 minutes
baking time: 30-35 minutes
yields: 2 mini loafs (5 inch by 3 inch)
adapted from dessert for two

muffin ingredients:
1/4 cup vegetable oil
1/4 cup sour cream
1 large egg, beaten
1/2 teaspoon pure vanilla extract
3 tablespoons granulated white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup fresh cranberries

streusel ingredients:
1/4 cup all-purpose flour
1/3 cup dark brown sugar
1 tablespoon granulated white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted

directions:
preheat your oven to 375 degrees F.  in a medium bowl, whisk together the oil, sour cream, beaten egg, vanilla, sugar, salt, and spices.  sift the flour, baking powder, and baking soda into the mixture.  whisk together to combine.  fold in the cranberries.  in a separate bowl, stir together all of the streusel ingredients with a fork.

grease two mini loaf pans.  fill the pans half way with the batter, then add about 1/4 of the streusel mixture on top on each.  pour the remaining batter on top and cover with the remaining streusel mixture.  place the loaf pans on a baking sheet, and bake for 30-35 minutes, until a toothpick inserted in the center of the loafs comes out clean.  let cook in the pan for 15 minutes before serving.


enjoy!
love, laurie

1 comment:

Ma Pa C said...

They look very nice especially in the snowflake loaf pan for this weather.
I bet they were delicious.