Butter Crumb Coffee Cake With Cranberries |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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A nice way to end a meal or compliment a cup of tea. Ingredients:
crumb topping |
1 1/3 cup flour |
2/3 cup light brown sugar |
1/2 tsp allspice |
1/8 tsp salt |
1/9 tsp nutmeg |
1/2 cup cold, unsalted butter |
1/2 cup walnuts, chopped |
cake |
1/2 cup sweetened, dried cranberries |
1 1/2 cup flour |
1 1/2 tsp baking powder |
1/4 tsp salt |
6 tbsp butter |
2/3 cup light brown sugar |
1 tsp vanilla |
2 eggs |
6 oz low fat vanilla yogurt |
Directions:
1. Heat oven to 350 degrees. Coat 9 inch springform or other pan with cooking spray.
2. Crumb Topping: In bowl, mix flour, brown sugar, allspice, salt and nutmeg. Work in 1/2 cup cold unsalted butter with fingertips until mixture resembles coarse meal. Stir in walnuts.
3. Cake: In bowl, soften cranberries in boiling water to cover, 10 min.
4. Drain and finely chop. In 2nd bowl, whisk together flour, baking powder and salt.
5. In 3rd bowl, beat butter until creamy. Beat in light brown sugar and vanilla until fluffy, 2 min. Add eggs. Beat in yogurt with flour mixture. Fold in chopped cranberries. Scrape batter into pan. Sprinkle with crumb topping. Bake until cake top is browned, 60 min. Let cool in pan 15 min. Remove side of pan. Cut into wedges.
6. Serve slightly warm.
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