Cranberry Citrus Coffee Cake

Ingredients

1 cup (200 grams) granulated sugar

½ cup (113 grams) unsalted butter, melted

2 large eggs (100 grams)

2 tablespoons (6 grams) orange zest

1 tablespoon (3 grams) lemon zest

1 teaspoon (4 grams) vanilla extract

1½ cups (188 grams) all-purpose flour

1½ teaspoons (7.5 grams) baking powder

½ teaspoon (1.5 grams) kosher salt

½ cup (120 grams) sour cream

¼ cup (60 grams) whole milk

1¼ cups (92 grams) fresh or thawed frozen cranberries*

Walnut Streusel (recipe follows)

Citrus Glaze (recipe follows)

Directions

Preheat oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray with flour.

In a medium bowl, whisk together sugar, melted butter, eggs, zests, and vanilla.

In another medium bowl, whisk together flour, baking powder, and salt. Whisk flour mixture into butter mixture. Add sour cream and milk, whisking just until combined. Pour into prepared pan, smoothing top with an offset spatula. Top with cranberries; sprinkle with Walnut Streusel.

Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 15 minutes. Remove from pan, and drizzle with Citrus Glaze. Serve warm or at room temperature.