It’s Christmas morning, and this coffee cake is just the perfect treat.

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makes two 9×5-inch loaves

For the Cake:

4 cups all-purpose flour

2 cup granulated sugar

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup (1 stick) unsalted butter, at room temperature and cut into medium chunks

2 eggs, beaten

1 1/2 cups fresh squeezed orange juice

2 tablespoon orange zest

1 tablespoon pure vanilla extract

2 cups coarsely chopped fresh cranberries

1 cup coarsely chopped pecans

For the Topping:

4 tablespoons unsalted butter, cold

1/2 cup all-purpose flour

3 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup coarsely chopped pecans

Cran_Cake3Place a rack in the center of the oven and preheat oven to 350 degrees F.  Grease a 9×5-inch loaf pan.  Line loaf pan with parchment paper, leaving a few inches of overhang on each side.  Grease the parchment paper and dust with flour on all sides.  Set aside.

In a large bowl, whisk together flour sugar, baking powder, baking soda, and salt.  Add chunks of butter and work the butter into the flour with your fingers.  Try to blend the butter into each bit of the dry ingredients.  The mixture will resemble a coarse meal.

In a medium bowl whisk together eggs, orange juice, orange zest, and vanilla extract.

Add the wet ingredients all at once to the dry ingredients.  Stir together to incorporate.  Add the cranberries and pecans and fold into the batter.

To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.

Divide the batter between the two loaf pans.  Sprinkle each loaf with topping.  Place in the oven and allow to bake until the cake is golden brown and the center is cooked through.  Insert a skewer into the center of the cake to ensure that it’s cooked through, about 50 to 60 minutes.

Remove from the oven and allow to cool in the pans for 15 minutes. Use the parchment paper to life the loaves from the pan and allow to cool further on a wire rack.

For the glaze I whisked together 1 cup of powdered sugar and just over a tablespoon of milk.  I drizzled it over the cooled coffee cake.

Cake can be stored, well wrapped at room temperature, for up to 5 days.

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