Dried cranberries lend their sparkling tang to this crumb-topped coffee cake. You can also use dried blueberries or cherries.

Source: Family Circle
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Ingredients

Crumb Topping:

Directions

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  • Heat oven to 350°F. Coat 9-inch springform pan with cooking spray.

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Crumb Topping:
  • In bowl, mix flour, sugar, allspice, nutmeg and salt. Work in butter with fingertips until mixture resembles coarse meal. Stir in nuts.

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Instructions Checklist
Cake:
  • In a small bowl, soften cranberries in boiling water to cover, 10 minutes. Drain and finely chop.

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  • In medium-size bowl, whisk together flour, baking powder and salt.

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Instructions Checklist
  • In clean bowl, beat butter until creamy. Beat in sugar and vanilla until fluffy, 2 minutes. Add eggs, 1 at a time, beating well after each. Working in batches, beat in yogurt alternately with flour mixture. Fold in chopped cranberries. Scrape batter into pan. Sprinkle evenly with crumb topping.

Instructions Checklist
  • Bake in 350°F oven until cake is puffed, top is browned and toothpick comes out dry, 60 minutes. Let cool in pan 15 minutes. Remove side of pan. Cut into wedges. Serve slightly warm.

Nutrition Facts

391 calories; 18 g total fat; 9 g saturated fat; 72 mg cholesterol; 152 mg sodium. 53 g carbohydrates; 2 g fiber; 6 g protein;

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