Ingredients
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For the Topping
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1 cup all-purpose Flour
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¾ cup Sugar
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¼ cup Brown Sugar
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½ teaspoon Salt
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½ cup (1 stick) cold Butter
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For the Quick Breads
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1¾ cups all-purpose Flour
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¾ cup Sugar
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2 teaspoons Baking Powder
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1 teaspoon Salt
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½ cup Vegetable Oil
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2 large Egg
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1 tablespoon Vanilla Extract
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1 Orange Zest
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½ cup Sour Cream
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2 cups fresh or frozen Cranberries
Directions
This is a favorite item to bring to winter food swaps. I buy quarts of fresh Wisconsin cranberries in the fall and freeze them to use throughout the winter months. I love cranberries in baked goods because of the way that they retain their shape and turn bright scarlet. They are tart, however, so feel free to add a little more sugar if you prefer sweeter baked goods.
I am a nut for streusel. I like to finish my baked goods with a sweet, crumbly topping wherever possible. I make mine in the food processor because I find that it is the most effective way to break up the butter, but you can use a pastry blender if you prefer. This recipe makes much more streusel than you need, so plan to freeze the excess and save it for another use.
Steps
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1
Done
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To make the streusel topping, combine the flour, sugar, brown sugar, and salt in a food processor and pulse a few times to combine. Add the butter and pulse 25 to 30 times until the butter is in gravel-size pieces and the mixture resembles coarse crumbs. Put in the freezer until ready to use. |
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2
Done
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Preheat the oven to 350°F (175°C) and grease three miniature loaf pans. |
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3
Done
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To make the quick breads, combine the flour, sugar, baking powder, and salt in a small bowl and set aside. |
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4
Done
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In the bowl of a standing mixer, cream the oil and sugar until light and fluffy. Add the eggs one at a time, the vanilla, and the orange zest, scraping down the bowl as necessary, and mix until |
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5
Done
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Alternate adding the dry ingredients and the sour cream, beginning and ending with the dry ingredients, and mixing each just until combined. |
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6
Done
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Fold in the cranberries by hand so as not to crush them. |
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7
Done
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Divide the batter evenly among the three prepared pans. |
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8
Done
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Top each pan with one-third of the streusel topping. |
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9
Done
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Bake until the top of each loaf is golden and a tester inserted in the middle comes out clean, 45 to 50 minutes. Cool the loaves on a wire rack before removing them from the pans. |
