Cranberry Coffeecake

What you need:

For topping:

• 3/8 cups flour
• 1/3 cup brown sugar
• 1/2 tsp. pumpkin pie spice
• Pinch of salt
• 3 Tbsp. butter, cold but cut into smaller pieces
• Zest of 1 lemon
• 1/4 cup. oats

For cake:

• 2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 stick butter, softened
• 1 cup sugar
• 2 eggs
• 2 tsp. vanilla
• 1 cup sour cream
• 1 can whole cranberry sauce, mixed for easy spreading

Directions:

1. For the topping: mix dry ingredients together. Then cut in butter. Use your fingers to combine a little more. Set aside.
2. For the cake: in a large bowl, mix together flour, baking powder, baking soda, and salt.
3. In a stand mixer, beat butter and sugar for 2 to 3 minutes. Add eggs one at a time. Then add vanilla.
4. Take 1/3 of your dry ingredients and mix into the wet ingredients.
5. Then add 1/2 cup of sour cream to the mixer. Add half of the remaining dry ingredients and mix. Then add the rest of your sour cream and mix. Then add the last bit of dry ingredients.
6. In a 8-inch square pan that has been greased, smooth half the batter evenly into the pan.
7. Top with your cranberry sauce - carefully smooth it out.
8. Add the remaining batter in dollops and smooth out. Add crumb topping.
9. Bake at 350* for 65 minutes or until done. Cool before slicing!

Recipe from Sew You Think You Can Cook