Whole Wheat Cranberry Sour Cream Coffeecake

Recipe by Annacia
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READY IN: 1hr
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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