Cranberry Sour Cream Coffee Cake
topping: 8 Tbs. (1 stick) cold unsalted butter, cut into 8 pieces
1/4 cup sugar
3/4 cup plus 2 Tbs. all-purpose flour
cake: 1 1/4 cups sour cream
1 1/4 tsp. baking soda
1/8 tsp. fine sea salt
8 Tbs. (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
2 eggs, lightly beaten
1 3/4 cups all-purpose flour
1 3/4 tsp. baking powder
1/2 cup semisweet chocolate chips
1/2 cup dried cranberries, soaked in warm water for 15 minutes, drained and squeezed dry
To make the streusel topping, in a chilled bowl, combine the butter, sugar and flour. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture is the consistency of fine, moist bread crumbs. Cover and refrigerate until the cake is ready to go into the oven.
Preheat an oven to 350°F. Grease a 9-by-13-inch or similar-size baking dish with butter.
Place the sour cream in a bowl and sift the baking soda and salt into it.
Stir to blend evenly and set aside. In a large bowl, using an electric mixer on medium speed or a wooden spoon, beat together the butter, sugar and eggs until fluffy, 3 to 5 minutes. Sift the flour and baking powder over the top and mix in, then beat in the sour cream mixture. Scatter the chocolate chips and the drained cranberries over the top. Blend in with just a few turns of a spatula. Scoop the batter into the prepared dish and smooth the surface. Scatter the streusel mixture evenly over the top, breaking it up.
Bake until a toothpick inserted into the center of the cake comes out clean but not completely dry, 40 to 45 minutes.