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Streusel Ingredients:
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
- 1 tablespoon ground cinnamon
- 1 cup pecans or walnuts, chopped
Coffee Cake Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon grated orange zest
- 1/4 teaspoon salt
- 1 3/4 cups sour cream
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 7 tablespoons unsalted butter, melted and cooled
- 1 cup dried cranberries
Instructions
- Using your fingers, mix the brown sugar, granulated sugar, flour, butter, and cinnamon together in a medium bowl until the mixture resembles coarse meal. Stir in the nuts and set aside.
- Coat two 9-inch cake pans with vegetable oil spray.
- Mix the flour, baking powder, baking soda, cinnamon, orange zest, and salt together in a large bowl.
- In a separate bowl, whisk the sour cream, brown sugar, granulated sugar, eggs, and melted butter together until smooth.
- Gently whisk the egg mixture into the flour mixture until the butter looks smooth and well combined (do not overmix).
- Gently fold in cranberries.
- Scrape the batter into the prepared pans and smooth the tops. Sprinkle the streusel evenly over the top of both cakes.
- Wrap the pans tightly with plastic wrap and refrigerate for up to 24 hours.
- Christmas morning, preheat the oven to 350°F. Unwrap the cakes and bake on the middle rack until the tops are golden, 30 to 35 minutes.
- Let cool 15 minutes on a wire rack before serving.