Butter - Crumb Coffee Cake |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 12 |
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My MOM (RUTH) taught me how to make this cake. Ingredients:
2/3 cup light brown sugar (packed) |
1/2 teaspoon ground allspice |
1/8 teaspoon ground nutmeg |
1 1/3 cups all-purpose flour |
1/8 teaspoon salt |
1/2 cup unsalted butter (cut up) |
1/2 cup walnuts (chopped) |
1 1/2 cups all-purpose flour |
1/2 cup dried cranberries (sweetened) |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
2/3 cup light brown sugar (packed) |
6 tablespoons butter (room temp) |
1 teaspoon vanilla extract |
2 large eggs |
1 (6 ounce) container low-fat vanilla yogurt |
Directions:
1. Preheat oven to 350 deg.
2. Coat 9 inch springform pan with cooking spray.
3. Crumb Topping
4. In bowl, mix flour,sugar, allspice, nutmeg and salt.
5. Work in butter with fingertips, until mixture resembles coarse meal.
6. Stir in nuts.
7. Cake: In small bowl,soften cranberries in boiling water, cover for 10 minutes.
8. Drain and finely chop.
9. In med size bowl, whisk together flour,baking powder and salt.
10. In clean bowl,beat butter until creamy, beat in sugar and vanilla for 2 min's or until fluffy.
11. Add eggs,one at a time, beating well after each.
12. Working in batches, beat in vogurt with flour mixture.
13. Add chopped cranberries.
14. Scrape batter into pan.
15. Sprinkle evenly with crumb topping.
16. Bake in 350 deg oven, 60 min's until cake is puffed, top is browned and toothpick comes out dry.
17. Let cool in the pan for 15 min's.
18. Remove side of pan& cut into wedges.
19. Serve slightly warm.
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