This moist, tender coffeecake is perfect for a crowd—it bakes in a sheet-cake pan and makes 24 servings (or somewhat fewer, if your crowd is packed with coffeecake lovers). Make it entirely with all-purpose flour, if you choose; but we're just as happy with a cake that's made with our 100% organic white whole wheat flour. You'll get the fiber and nutrition of whole grains, a deeper, richer color, and we swear you'll never taste the difference.

Streusel
5 tablespoons (2 1/2 ounces) butter
1/2 cup (3 3/4 ounces) brown sugar, firmly packed
big pinch of salt
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 cup + 2 tablespoons (4 1/2 ounces) King Arthur Unbleached All-Purpose Flour or King Arthur 100% Organic White Whole Wheat Flour

Filling
1 cup (9 1/2 ounces) whole-berry cranberry sauce

Batter
1/2 cup (1 stick, 4 ounces) butter
1 cup + 2 tablespoons (8 1/2 ounces) brown sugar
2 large eggs
1 cup (8 ounces) plain or flavored yogurt
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour or King Arthur 100% Organic White Whole Wheat Flour

Preheat the oven to 350°F. Lightly grease a 9 x 13-inch pan.

To make the streusel: In a large bowl, cream together the butter, sugar, salt, cinnamon, and vanilla. Add the flour, beating until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.

To make the batter: In the same bowl in which you've just made the streusel (you can use a different bowl if you want, but this saves on washing dishes), cream together the butter and brown sugar, beating until smooth. Beat in the eggs, scraping the bowl and again beating until smooth. Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour. The mixture will be fairly stiff. Scoop the batter into the prepared pan. Dollop the cranberry sauce on top, breaking it up with a fork first, if necessary. Sprinkle the streusel over all.

To bake the coffeecake: Bake coffeecake for 40 minutes, or until a cake tester inserted into the center comes out clean. Remove it from oven, and cool for 30 minutes before serving (or serve it hot from the oven, if you don't mind it crumbling a bit!) Yield: 2 dozen 2-inch squares.