Cranberry Coffeecake

If you have to work New Year's Eve, you should bring your coworkers treats. I think it's only fair... you'll feel better and so will they. It helps when the treats you bring are scrumptious, fluffy, sweet, crunchy coffeecake with tart cranberries. Just sayin...

Cranberry Coffeecake

Adapted from JoytheBaker

Ingredients

4 c flour

4 tsp baking powder

1 1/2 tsp salt

2 sticks butter, softened (Not a typo... this makes A LOT of cake)

2 c sugar

1/2 c brown sugar

4 eggs

1/2 tsp almond extract (or use vanilla, I did)

1 c sour cream mixed with 2 tbsp milk

4 c cranberries, roughly chopped

Topping:

1 1/3 c flour

1 1/3 c brown sugar

1/2 tsp cinnamon

1 stick butter, well-softened (again, not a typo... deal with it)

2/3 c chopped nuts of your choosing

1/3 c quick cooking oats

Directions

Put a rack in the middle of the oven and preheat to 350 degrees. Butter and flour a 9x13 inch pan.

Sift together flour, baking powder, and salt into a bowl. Combine butter and sugars into a large bowl and beat with electric mixer at medium-high speed until pale and fluffy. Beat in eggs, one at a time, then beat in extract. Reduce speed to low and add flour mixture and sour cream mixture, alternating additions, beginning and ending with flour mix. Fold in cranberries. Spoon batter into baking dish and spread evenly.

For the topping, place the flour, brown sugar, nuts, cinnamon, and oats in large bowl and stir well with wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed. Take two handfuls of the topping and spread over the cake batter. Use a knife to swirl the topping into the batter. Spread the rest of the topping mix over the cake.

Bake until golden brown and a toothpick comes out clean, above 1 hr to 1 hr and 15 min. Cool slightly before cutting.