22Jan2013 Yogurt Cranberry Coffee Cake I really love coffee cake. I mean who doesn’t love a baked good that’s perfectly acceptable to eat any time of the day? My favorite is the streusel topping. You can’t have a coffee cake without a streusel topping! This one sounded so different, I simply had to try it. Plus, I have several cans of whole berry cranberry sauce hanging around since Thanksgiving that need to get used up. I’m planning on make these as muffins next and freezing. This coffee cake was wonderful! I love that it only uses brown sugar which cuts down on the sweetness of the cake to let the flavor of the cranberries come through. Really tasty and simple to make! Yogurt Cranberry Coffee Cake from King Arthur Flour 1/2 cup butter 1 cup + 2 tablespoons brown sugar 2 eggs 1 cup yogurt (I used vanilla flavored) 1/4 teaspoon almond extract 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 cups flour 9.5 oz can whole berry cranberry sauce Streusel: 5 tablespoons butter 1/2 cup brown sugar 1/4 teaspoon salt 2 teaspoons cinnamon 2 teaspoons vanilla extract 1 cup + 2 tablespoons flour In a stand mixer, beat together the butter and sugar. Beat in eggs one at a time, then add in the yogurt, extracts, baking soda, baking powder, and salt. Finally, gradually mix in the flour. Divide batter between two greased loaf pans. Spoon cranberry sauce over tops of both cakes. For the streusel, mix together brown sugar, salt, cinnamon, vanilla, and flour. Cut in butter with two knives or use a food processor until you have coarse crumbs. Sprinkle streusel over cranberry sauce. Bake at 350 for about 40 minutes. This post is part of the Iron Chef Mom competition! Trish at Mom On Timeout is hosting this week’s secret ingredient: VANILLA! Be sure to stop on over to submit your vanilla recipe and check out the other yummy ideas. Good luck! Linking up to these fabulous parties. Check them out!