Do you have any leftover cranberries or cranberry sauce? It would be great in this coffee cake for breakfast. Not the stuff out of the can, though…sorry…may have to let that sauce go. You can use fresh cranberries in this or you can reduce the sugar by 1/4 cup and use cranberry sauce. Yum. My younger daughter loves peering in the oven when something is baking and consistently jumps with delight over coffee cake. How can you not? It’s just cake for breakfast. We dress it up with streusel instead of frosting, but it’s the same thing. (Consider muffins…cupcakes without frosting?)
Cranberry Coffee Cake (Printable recipe here)
2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/2 cup butter, softened
1 cup yogurt (preferrably Greek and vanilla or one or the other)
1 cup cranberries (or cranberry sauce – please reduce yogurt by 1/4 cup if using sauce)
3/4 cup all purpose flour
3/4 cup brown sugar
1 tsp cinnamon
1/4 cup melted butter
1/4 cup oatmeal
Preheat oven to 375.
Mix streusel ingredients, set aside.
Whisk dry ingredients (flour, baking powder, baking soda and salt). Set aside.
Cream butter and sugar until fluffy
Add eggs, one at a time.
Beat in yogurt, mix well. Slowly add dry ingredients. Stir in 1/2 cup cranberries.
Pour half batter in a greased 9×13″ pan. Top with 1/2 cup cranberries and 1/2 streusel topping. Top with remaining batter and remaining streusel.
The batter will need to spread thin, but will bake up thick.
Bake 35-45 minutes or until toothpick inserted in center comes out clean.
Let cool about 10 minutes before cutting. Enjoy!