photo by gailanng
- Ready In:
2 dozen 2 in squares
- 5 tablespoons butter
- 1⁄2 cup brown sugar, firmly packed
- 1 pinch salt
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 cup unbleached all-purpose flour or 1 cup organic white whole wheat flour
- 2 tablespoons unbleached all-purpose flour or 2 tablespoons organic white whole wheat flour
- 1 cup whole berry cranberry sauce
- 1⁄2 cup butter
- 1 cup brown sugar
- 2 tablespoons brown sugar
- 2 large eggs
- 1 cup plain yogurt or 1 cup flavored yogurt
- 1⁄4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 cups unbleached all-purpose flour
- Preheat the oven to 350°F Lightly grease a 9 x 13-inch pan.
- 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.
- 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.
- 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!).
Questions & Replies
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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 !
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!
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I had gotten this recipe in an email from King Arthur many moons ago and had never tried it. I had a can of whole berry cranberry sauce that needed using up and decided to give it a go. I substituted full fat sour cream for the yogurt, used the whole can of cranberry sauce (both need using up) and I could not believe how wonderful it turned out! I also cut the baking soda and baking powder in half and yes, in case you are wondering, it raised up high and mighty. Most recipes have WAY too much leavening. I also just mixed the topping with my fingers! This has got to be one of the best coffeecakes I have ever made! Kittycatmom, Thanks for posting!