Cranberry Streusel Coffee Cake

A rich sour cream coffee cake which may be layered or simply topped with tart cranberries and spicy sweet streusel.  Wonderful served warm with ice cream or whipped cream or just plain.

Streusel
¾ cup of lightly packed brown sugar
½ cup of all purpose flour
1 teaspoon of cinnamon
¼ cup of butter

Cake
½ cup of soft butter
1 cup of granulated white sugar
2 eggs @ room temperature
1 teaspoon of vanilla
1 cup of all purpose flour
1 cup white wheat flour
1 1/2 teaspoon of baking powder
1 1/2 teaspoon baking soda
½ teaspoon salt
1 cup of dairy sour cream
2 cups of cranberries (fresh) OR, 1 can (14oz) whole cranberry sauce

To make streusel mix together sugar flour and cinnamon, blend in butter until crumbly.

To make cake cream butter and sugar until light and fluffy.   Beat in eggs one at a time then vanilla.  Stir together flour, baking powder, baking soda and salt.  Add to creamed mixture alternately with sour cream.

Spread half of the batter in a greased 10 “ spring form pan.  Sprinkle with half of the streusel mixture and then half of the cranberries.  Spread with the remaining batter.  Sprinkle evenly with the remaining cranberries and finally the remaining streusel.

Bake in a 350 degree F oven for about one  hour  (68 minutes) or until skewer inserted in the center comes out clean.  In my particular oven it takes longer than one hour.  With your elevation it may be different. Let cool for 10 minutes before removing from pan.