Chocolate Coffee Cake with Cranberry-Pistachio Streusel

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Chocolate Coffee Cake with Cranberry-Pistachio Streusel
1 cup all-purpose flour 1/2 cup light brown sugar 1/2 tsp. ground cinnamon 1/2 tsp. ground cardamom 8 Tbs. unsalted butter, cold 3/4 cup chocolate, chopped, or chocolate chips 3/4 cup pistachios, chopped 3/4 cup dried cranberries, chopped 2 cups all-purpose flour 2/3 cup unsweetened cocoa powder 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1/2 cup unsalted butter, room temperature 1 cup sugar 3 large eggs 1¼ cups buttermilk 1½ tsp. vanilla extract
Streusel Mix flour, brown sugar, cinnamon, and cardamom in a bowl. Using a pastry cutter or fingers, cut or rub in butter until coarse crumbs form. Stir in chocolate, pistachios, and cranberries until well blended. Set aside. Cake Preheat oven to 350°F. Grease and flour a 9x13-inch pan. In a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, using an electric mixer on medium speed, cream together butter and sugar until light and fluffy. Add eggs one at a time, and beat thoroughly. Add dry ingredients, buttermilk, and vanilla to mixture in two or three increments, alternating between dry and wet ingredients while continuing to blend. Beat on low speed until smooth and fluffy, about two minutes. Spread batter evenly in pan. Sprinkle with streusel. Bake about 40 to 45 minutes until topping is golden brown. Transfer pan to a wire rack and let cool completely before serving.