pumpkin sour cream coffee cake. While I was tempted to make this again, I spotted a can of cranberry sauce in the cupboard and decided to try a new coffee cake. Again, it was a hit with everyone and by the time we left it was nearly gone. Even Renatta, who claimed she doesn't like cranberries, admitted she liked it.
I adapted the King Arthur recipe to include some whole wheat flour, which sometimes has the tendency to make baked goods heavy (a better bet is to use whole wheat pastry flour). However, it didn't affect the cake at all and it made eating cake for breakfast slightly more acceptable...or so I told myself! This would make a great Christmas morning breakfast. Make it the day before and serve it with fruit salad and coffee before or after opening presents!
Cranberry Coffee Cake
adapted from King Arthur Flour
for the streusel-
-5 tbsp butter
-1/2 cup brown sugar, firmly packed
-big pinch of salt
-2 tsp cinnamon
-2 tsp vanilla extract
-1/2 cup + 1 tbsp whole wheat flour
-1/2 cup + 1 tbsp all-purpose flour
for the filling-
-1 can whole-berry cranberry sauce
for the batter-
-1/2 cup butter
-1 cup + 2 tbsp brown sugar
-2 large eggs
-1 cup yogurt (I used plain Greek yogurt)
-1/2 tsp almond extract
-1/2 tsp vanilla extract
-1 tsp baking powder
-1 tsp baking soda
-1/2 tsp salt
-1 cup all-purpose flour
-1 cup whole wheat flour
1. Preheat oven to 350F. Lightly grease a 9 x 13 pan.
2. In a large bowl, cream together butter, sugar, salt, cinnamon, and vanilla. Beat in flour until even crumbs form. Pour into a smaller bowl and set aside.
3. In the same large bowl (now empty), cream butter and brown sugar until smooth. Beat in eggs and add yogurt, extracts, baking powder, baking soda, salt, and flours, mixing until well combined. Pour batter into the prepared pan and spread evenly.
4. Top batter with cranberry sauce. Sprinkle streusel over cranberry sauce. Bake at 350F for 30-40 minutes, until inserted toothpick comes out clean. Allow to cool slightly before cutting into squares and serving.