Since the Cranberry Relish is already made, why not wake up the house with a fresh, holiday coffee cake?
Preheat the oven to 350 degrees F. Grease a 9x13-inch pan.
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 teaspoon vanilla extract
2 oz. soft unsalted butter
1 cup sugar
2 large eggs
1 cup fresh cranberry relish ( click here for the recipe)
2/3 cup all-purpose flour
2/3 cup finely chopped walnuts or pecans
2/3 cup lightly packed brown sugar
5 Tablespoons unsalted butter
1 teaspoon ground cinnamon
1/4 teaspoon salt
Blend the streusel ingredients with a fork or pulse in a food processor until it resembles coarse crumbs.
Sift the flours, baking powder and soda and salt together into a bowl. Put aside.
Beat the sugar and the butter together until creamy. Add the eggs and continue to beat until smooth. Add the vanilla. On low speed in the mixer, add the flour mixture in 3 parts alternating with the buttermilk, scraping the sides of the bowl as necessary.
Spread a little more than half of the batter into the bottom of the pan. Dollop the cranberry relish evenly over the batter and then put the remaining batter on top. The relish has a tendency to sink, so don't worry if some of it shows through the top layer of batter. Sprinkle the streusel evenly over the top and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool briefly and serve warm.