Cranberry Coffee Cake

For Struesel:

4 T. butter

2/3 c. flour

1/3 c. pecans

1/3 c. dried cranberries

1/4 c. sugar

zest of half an orange

Place all ingredients into a food processor and pulse until crumbly.  Set aside.

For Cake:

1 c. fresh cranberries

2 1/4 c. sugar, divided

zest of half an orange

2 c. flour

1 t. salt

1 t. cinnamon

1/2 t. baking powder

4 eggs plus one egg yolk

1 1/2 c. butter

Place the cranberries, 3/4 c. sugar and orange zest in the bowl of a food processor and pulse 2 or 3 times.  Set aside.

Whisk together the flour, salt, cinnamon and baking powder and set aside.

In the large bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and remaining 1 1/2 c. sugar.  Add the eggs, one at a time, beating well after each.  Add the egg yolk and beat well.  Gradually add the flour mixture, beating until well combined. 

Spread half of the batter into a 9x13" baking pan that has been treated with baking spray.  Top with the cranberry mixture and remaining batter and swirl with a knife to incorporate it into the bottom batter.  Sprinkle with struesel and bake in a preheated 350* oven for 50-60 minutes.