Cinnamon Streusel Coffee Cake with Dried Cranberries and Apricots (Whole Foods)

Cinnamon Streusel Coffee Cake with Dried Cranberries and Apricots

I made this about a week ago... On page 378 of the Whole Foods Market Cookbook (2002) by Steve Petusevsky and the Whole Foods Market Team Members, they have a recipe for a Cinnamon Streusel Coffee Cake with Dried Blueberries. I've had this book f o r e v e r and have yet to make anything! I used cranberries and apricots (and threw in some crystallized ginger).

I'm only disappointed that they don't have their deli-favorite Cranberry Tuna recipe. That stuff is CRACK. I buy it and end up sneaking bites in the parking lot. Sad, I know. I'm waiting for Jeff to come from Intervention and tell me I'm in a room with "a lot of people who love 'ya."

Batter: 1 stick butter (soft) + 1 c sugar [cream together]. 2 eggs + 1 t vanilla + 1 T lemon juice [blend in]. [alternately fold in] dry mix with 1/2 pint of sour cream (dry mix: 2 c flour + 1 t baking soda + 1 t salt + 1/2 t baking powder). 1/2 c dried cranberries + 1/2 c dried apricots + a few crystallized ginger pieces [fold in].

Half the batter is placed into the 9x9 pan, then 1/2 the topping and repeated. Topping is 1/2 c sugar + 1 T cinnamon and I added 1/2 t ground ginger. The instructions say to bake at 350 for 35 minutes, but I ended up baking it for close to 50 minutes.

Too bad we don't have smell-a-blog! This fills the house (and office) with a lovely cinnamon fragrance...my favorite air-freshener! :)