2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup softened butter (1 stick)

1 cup brown sugar - packed

2 large eggs

1 teaspoon almond extract

1 cup (8 ounces) vanilla yogurt

1 cup whole berry cranberry sauce





For The Streusel Topping:

3/4 cup brown sugar - packed

3/4 cup all-purpose flour

1 teaspoon cinnamon

1/4 cup softened butter (1/2 stick)

Comments About This Recipe

What do you think of Cranberry Sauce Coffee Cake?

Overall Average Rating = 5 (out of 5) Based on 1 vote. (out of 5)



fozzy Rating (out of 5):

Family loved it!



Comment submitted: 4/25/2013 (#15766)







Family loved it!Comment submitted: 4/25/2013 (#15766)

Cranberry sauce is great for baking. I've used it before in muffins, but this was my first attempt at a Cranberry Coffee Cake. I like to use the whole berry kind of cranberry sauce for baking. You get a little more texture and the sauce doesn't sink into the batter as easily. I'm happy to say that this coffee cake turned out great. The tangy berries offset the general sweetness of the cake for a very interesting flavor combination. I hope you like it as much as I did.Preheat oven to 350 degrees. Prepare a 13 x 9 inch baking pan or two 9-inch round baking pans by greasing the inside and dusting with flour.In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.In a separate bowl, beat the butter and brown sugar together until fluffy. Add the eggs and almond extract and beat until well combined. Add the flour mixture and the yogurt and mix in gently with a spatula until just combined. Try not to over-mix.Dollop batter into prepared pan(s) and flatten with a spatula. Layer the cranberry sauce on top. Using a knife, swirl the cranberry sauce into the batter.Mix together the streusel ingredients in a small bowl until crumbly. Sprinkle it over the coffee cake.Bake for 45 or until a toothpick inserted into the center of the coffee cake comes out clean (no batter sticking).Let the coffee cake cool 20 minutes before serving.Mr Breakfast would like to thankfor this recipe.