Dried Cranberry Coffee Cake with Sour Cream

Instructions:

1. In a small bowl, whisk together the flour, brown sugar, and cinnamon for the streusel.
2. Add the cold, cubed butter to the streusel mixture. Using a fork or your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized lumps.
3. Set aside the streusel in the refrigerator to keep the butter cold until the moment of baking.
4. In a large bowl, beat the softened butter and granulated sugar on medium-high speed until the mixture is pale and fluffy (about 3 minutes).
5. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
6. Whisk the flour, baking powder, and salt together. Add one-third of the flour mixture to the butter, then half of the sour cream, repeating until just combined. Stop mixing.
7. Lightly coat the dried cranberries in a bit of flour to prevent sinking, then gently fold them into the batter.
8. Pour the batter into a prepared baking pan and spread the chilled streusel topping evenly over the top.
9. Bake for 38 minutes until the top is golden brown and a toothpick comes out clean.