Cranberry Crunch Coffee Cake |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is my all-time favorite coffee cake. Itâs great for breakfast, brunch or a snack. The tangy cranberries add a burst of color and the lemon-flavored streusel adds a unique flavor twist.Paula Marchesi, Lenhartsville, Pennsylvania Ingredients:
1 cup sugar |
2 eggs |
1/4 cup canola oil |
2 tablespoons butter, melted |
3 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup (8 ounces) lemon yogurt |
2 cups fresh or frozen cranberries, coarsely chopped |
1/2 teaspoon grated lemon peel |
topping: |
1/2 cup king arthur premium 100% whole wheat flour |
1/2 cup old-fashioned oats |
1/2 cup packed brown sugar |
1/4 cup chopped walnuts |
1 teaspoon ground cinnamon |
2 tablespoons thawed lemonade concentrate |
1 tablespoon canola oil |
Directions:
1. In a large bowl, beat the sugar, eggs, oil, butter and vanilla until well blended. Combine the flour, baking powder and salt; add to the sugar mixture alternately with yogurt, beating well after each addition. Stir in cranberries and lemon peel.
2. Pour half of the batter into a greased 10-in. fluted tube pan. Combine the topping ingredients; sprinkle half of topping over the batter. Repeat layers.
3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Yield: 12 servings.
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