Ingredients for Yogurt Cranberry Coffeecake
- Butter
- 1/2 cup packed brown sugar (for crumble)
- 1/2 teaspoon salt
- Ground Cinnamon
- 1 teaspoon vanilla extract
- Unbleached All Purpose Flour
- Whole Berry Cranberry Sauce
- 2 large eggs
- Plain Yogurt
- Almond Extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
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How to Make Yogurt Cranberry Coffeecake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the yogurt, oil, eggs, sugar, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the cranberry sauce.
- Pour batter into the prepared pan and spread evenly.
- In a medium bowl, combine the flour, brown sugar, oats, and melted butter for the crumble topping. Mix until crumbly.
- Sprinkle the crumble topping evenly over the batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely in the pan before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
77g
Fat
21g
Carbs
10g
