Cranberry Streusel Coffee Cake

17
Ingredients

20m
Prep Time

40m
Cook Time

1h
Ready In

Recipe: #11360

November 27, 2013

Categories: Desserts, Cakes, Cranberry, Brunch, Christmas, Potluck, Thanksgiving, Oven Bake, Flour, more

recipe by:
Christianna

"I really loved this cake when I made it, it`s perfect for a holiday brunch or dessert"

Original is 9 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (178.3 g)
Calories 481.9
Total Fat - 17.4 g
Saturated Fat - 10.4 g
Cholesterol - 88.6 mg
Sodium - 503.1 mg
Total Carbohydrate - 74.9 g
Dietary Fiber - 1.8 g
Sugars - 43.8 g
Protein - 7.4 g
Calcium - 131 mg
Iron - 0.9 mg
Vitamin C - 15.6 mg
Thiamin - 0.1 mg

Step 1

Preheat the oven to 350°F.

Step 2

Grease an 8-inch square baking pan and set aside.

Step 3

For the cake; In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set dry ingredients aside.

Step 4

In a small bowl, combine granulated sugar and orange zest. Rub together with your fingers until fragrant. Using an electric mixer, cream together the butter and sugar mixture until fluffy, about 3 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the Greek yogurt and vanilla extract. Mix until well combined.

Step 5

Slowly add in the dry ingredients. Mix until just combined. Gently fold in the fresh cranberries.

Step 6

To make the streusel topping and filling; place the flour, brown sugar, and cinnamon in a medium bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed.

Step 7

Pour half of the coffee cake batter into the prepared cake pan and sprinkle with half of the streusel topping/filling. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining streusel.