Cranberry Orange Coffeecake

Sweet with a hint of tartness and bright orange flavor, this delicious treat is a festive addition to holiday brunches.

Cake:
1/2 C. soft butter (1 stick)
3/4 C. sugar
2 eggs
1/2 C. milk
1 3/4 C. unbleached flour
2 tsp. baking powder
1 tsp. salt
1 jar Tait Farm Cranberry Orange Conserve
whipped cream, ice cream, or custard sauce

Streusel topping:
2 Tbs. soft butter
3 Tbs. flour
1/3 C. sugar
1 tsp. ground cinnamon

Preheat oven to 350 degrees. Generously butter a 9 inch square or round cake pan (sides should be 2 inches high). With a fork, or your fingers, work the streusel ingredients together until moist and crumbly. Set aside. In a small bowl, stir together the flour, baking powder, and salt. In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs and beat until well incorporated. Add one half of the flour mixture, beating well; then add the milk and the rest of the flour. Spread a little over half of the batter into the pan. Using a tablespoon, drop dollops of the Cranberry Orange Conserve evenly over the batter. Spoon the rest of the batter over the conserve in small mounds (there should be gaps with the conserve showing). Sprinkle the streusel topping evenly over the top. Bake for 40 minutes or until golden and a toothpick comes out clean. Serve warm with whipped cream, ice cream, or custard sauce.