Yogurt-Cranberry Coffeecake

"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"
photo by gailanng photo by gailanng
photo by gailanng
photo by averybird photo by averybird
Ready In:
2 dozen 2 in squares




  • 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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  1. StacyMD187373
    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!
  2. Mantarae
    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 !
  3. BigShotsMom
    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!
  4. gailanng
    M'lady, would you like some cake and coffee? Yes, that would be quite nice. M'lady would like some cream? Yes, thank you. Anything else, M'lady? Hmmmm, yes, perhaps you could rub my back? Yes, M'lady. Husband baked and serviced.
  5. LonghornMama
    Yummy! I used an entire can of organic whole berry cranberry sauce and Stoneyfield French vanilla yogurt. Everyone loved it. Thanks for sharing the recipe!


  1. Rose is Rose
    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!
  2. frozen_rain
    What a fantastic coffeecake! The streusel was delicious. I used blueberries instead of the cranberry sauce. Everyone loves this moist, flavourful coffeecake. :) Definitely a make again!
  3. willingtotry
    Excellent! Used raspberry jam instead of cranberry sauce. Very moist, tasty coffeecake. Took to church for coffee clutch. Everyone loved it and wanted to know what it was. Thanks.
  4. Kittencalrecipezazz
    another great recipe! I reduced the cinnamon to 1 teaspoon for the streusel and used raspberry preserves in place of the cranberry sauce which worked quite well for this cake, the cake baked out lovely with a wonderful taste, thanks for sharing Kitty!



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