Prep 20 mins
Cook 40 mins
This moist, dense (but not heavy) coffeecake, aromatic with cinnamon and a buttery streusel topping, offers a thin layer of whole-berry cranberry sauce just below its surface. Add dried cranberries to the batter for a more assertively cranberry cake, if you like; but this version is pleasingly simple. And it's a tasty way to add healthy whole grains and fiber to your family's breakfast. *TIP: If you buy whole-berry cranberry sauce, you'll probably find yourself with a 14-ounce can, with only about 2/3 of it used for this recipe. Can you just go ahead and spread the rest onto the cake? Yes, but it may create more "hills and valleys" in the cake; the volume of sauce will become significant enough to sink down into the cake, rather than lie on the surface under the streusel. All good; your choice.
- 5 tablespoons cold butter
- 1⁄2 cup brown sugar, firmly packed
- 1⁄8 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 cup white whole wheat flour
- 2 tablespoons white whole wheat flour
- 1 cup whole berry cranberry sauce, stirred to break up any clumps
- 1⁄2 cup butter
- 1 cup brown sugar
- 2 tablespoons brown sugar
- 2 large eggs
- 1 cup sour cream, low-fat is fine, avoid nonfat
- 1⁄4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 cups white whole wheat flour
- Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
- To make the streusel: In a large bowl, beat together all of the streusel ingredients until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.
- To make the batter: In the same bowl in which you've just made the streusel (you can use a different bowl if you want, but this saves on washing dishes), beat together the butter and brown sugar until smooth.
- Beat in the eggs one at a time, scraping the bowl and again beating until smooth. The mixture may look slightly curdled; thats OK.
- Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour. The batter will be fairly stiff.
- Scoop the batter into the prepared pan, smoothing it to the edges.
- Stir the cranberry sauce to break up any clumps, and spread it atop the cake.
- Sprinkle the streusel evenly atop the cake.
- Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean.
- Remove it from oven, and cool for 30 minutes before serving (or serve it hot from the oven, if you don't mind it crumbling a bit!).
- Yield: 2 dozen 2" squares.
Well, I'm definitely a cranberry lover, so although I did pretty much follow the recipe, I also added some dried cranberries to the batter, & the resulting coffeecake was absolutely wonderful! Will be making this delicious cake again, I just know it! Thanks for sharing the recipe! [Made & reviewed in Newest Zaar recipe tag]