Cranberry Streusel Coffee Cake for 12

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x9 inch square baking pan and line it with parchment paper.
2. In a medium bowl, combine 60g flour, 65g coconut sugar, cardamom, and cinnamon. Work in the 56g cold cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Refrigerate until needed.
3. In a small bowl, toss the cranberries with cornstarch, orange zest, and maple syrup until evenly coated.
4. Cream the softened butter (115g) and 100g coconut sugar until pale and fluffy (about 3 minutes). Beat in eggs one at a time, then stir in the vanilla extract.
5. In a separate bowl, whisk together 190g flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and orange juice. Mix until just combined.
6. Spread the batter evenly into the prepared pan. Fold in half of the cranberry mixture, then dollop the remaining berries on top.
7. Sprinkle the chilled streusel evenly across the surface. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean and the top is deep golden brown.