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    You are in: Home / Recipes / Yogurt-Cranberry Coffeecake Recipe
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    Yogurt-Cranberry Coffeecake

    Yogurt-Cranberry Coffeecake. Photo by gailanng

    1/2 Photos of Yogurt-Cranberry Coffeecake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    kittycatmom's Note:

    This is one of my new favorites! My DH loves blueberries, so I sometimes subsitute blueberries for the the cranberry sauce. Delicious! **Time does not include cooling. Found on King Arthur's Flour Website

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    Serves: 24


    dozen 2 ...

    Units: US | Metric

    For Streusel

    For Filling

    For Batter


    1. 1
      Preheat the oven to 350°F Lightly grease a 9 x 13-inch pan.
    2. 2
      To make the streusel: In a large bowl, cream together the butter, sugar, salt, cinnamon, and vanilla. Add the flour, beating until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.
    3. 3
      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), cream together the butter and brown sugar, beating until smooth. Beat in the eggs, scraping the bowl and again beating until smooth. Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour. The mixture will be fairly stiff. Scoop the batter into the prepared pan. Dollop the cranberry sauce on top, breaking it up with a fork first, if necessary. Sprinkle the streusel over all.
    4. 4
      To bake the coffeecake: Bake coffeecake for 40 minutes, or 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!).

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    Ratings & Reviews:

    • on January 23, 2010


      Really good coffee cake, but needs a little more filling. Took a little while to make, but was very tasty. I added some chopped pecans to the topping and left out the extra 2 Tbsp of flour. Thanks for posting!

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    • on April 20, 2014

      I didn't have any yogurt so substituted my FF sour cream. Didn't have the cranberry sauce either so substituted 2 cans, (20 0z each) of Wilderness Cherry Pie filling. It smelt SO good while baking and was a very pretty presentation. I followed everything else to the tee! The taste was WONDERFUL. Can't wait to try some variations of this same theme of coffeecake. Well done kittycatmom ! Thanks for posting !

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    • on October 06, 2012


      For those who found the filling lacking, cans of cranberries have shrunk from 16 oz. to 14.5 oz or less. I liked the coffeecake I ended up with since I had to make a few changes. I only had a 6 oz cup of FF yogurt so I made up the balance with low fat sour cream. I worked but I think 2% or full fat yogurt would be a better choice. I loved the addition of vanilla to the topping. It really added a new dimension to streusel. Since my 9 x 13 pan was in use, I made my cake in an 11 x 7 pan and made 3 nice size muffins with the rest of the batter. I used all the cranberries in the cake and just the streusel on the muffins. This was well received and I can see many variations in my future. Nice recipe, kittycatmom!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)


    Nutritional Facts for Yogurt-Cranberry Coffeecake

    Serving Size: 1 (65 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 202.4
    Calories from Fat 64
    Total Fat 7.1 g
    Saturated Fat 4.3 g
    Cholesterol 33.3 mg
    Sodium 195.8 mg
    Total Carbohydrate 32.2 g
    Dietary Fiber 0.6 g
    Sugars 19.4 g
    Protein 2.6 g

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