Yogurt-Cranberry Coffeecake

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Yogurt-Cranberry Coffeecake

star rating (32) rate this recipe »
Published prior to 2008

This moist, tender coffeecake is perfect for a crowd—it bakes in a 9" x 13" 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.

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

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

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" 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.


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  • star rating 03/02/2015
  • K P Knight from Houston, TX
  • This was a delicious recipe. I split it into two pans, an 8" round and and 8" square and it still took longer to bake than the recipe directed. A half cup of chopped pecans added nice texture and flavor too. It got great reviews on a camp-out when made a day ahead.
    K.P., the addition of the pecans likely slowed down the baking time with this coffeecake (probably needed 5-10 minutes of extra time). But it sounds like this did not deter you from producing a very successful and tasty sweet morning treat! Be sure to check for doneness using a sharp knife or tooth pick inserted into the center and when it comes out clean, you are ready to pack it up for your camping adventures. Happy baking (and camping)! --Kye@KAF
  • star rating 12/08/2014
  • Lynda from Charlotte NC
  • I made this 2 days ago and it is still moist and amazing. One change that I recommend if you like nuts is to add 1/2 - 1 cup of chopped pecans to the topping mix. It was the perfect amount of crunch. Otherwise I used reduced fat sour cream because it is what I had on hand and the white wheat flour. (LOVE THAT FLOUR!!!) I typically make my own cranberry sauce at Thanksgiving so I'm somewhat ignorant of the canned cranberry sauces. I had bought the jellied cranberry for a visiting relative and then never opened it and that is what led me to try this recipe. Not knowing the difference between jellied cranberry sauce and the whole berry, I decided to throw some fresh cranberries in with the cranberry sauce. It worked out great. The sauce was sweet and the fresh cranberries brought a nice tang to it. I used about 1 cup. The cake is nice and moist and the cinnamon in the topping was great without being overpowering. I get a little shaky handed with almond extract and ended up putting closer to 1/2 tsp in. I regret that because every once in a while I taste that it is a little too much. Next time I will measure it over something else because you really only want the 1/4 tsp of almond extract. I could see using other fillings with this recipe as well. I may try a cream cheese filling and homemade cranberry sauce next time and see how it works. Apple filling would be pretty fantastic with this. Another great KAF recipe.
  • star rating 11/25/2014
  • kay from Eugene Oregon
  • star rating 11/10/2014
  • Laura from Dover, NH
  • This is absolutely delicious! Came out perfect the first time, I used fresh homemade cranberry sauce (made with maple syrup and OJ). My new favorite coffeecake!
  • star rating 10/30/2014
  • JT from Washington State
  • I tried this recipe again and I am happy to report that it worked! It tastes great and is an easy recipe. I particularly like the suggestion of using the same bowl to make the streusel and the cake. One thing that I noted, my dark is very dark unlike your photograph. I used white AP flour and light brown sugar. Anyway, the cake was delicious.
  • star rating 10/19/2014
  • JT from Washington State
  • This recipe was easy to make. However, something wrong happened!!!!! The streusel browned up nicely but the cake itself was gummy. Please help! I have tried your blueberry buckle recipe many times and it turned out nicely. Both of the recipes are very similar, so I cannot understand why this recipe did not work out. Perhaps the cranberry sauce was too heavy/liquidy (I used Ocean Spray). Please advise. I would like to try this again as the streusel and cranberry bits that I scrapped off were tasty. Secondly, would this work out if I mixed the cranberry sauce into the batter? So it would end up closer to your blueberry buckle recipe. Thanks!
    I gather this cake has a different texture than our buckle. It is probably a little denser. I would be sure your cake is positioned in the middle or lower most rack in your oven next time. I do not think using Ocean Spray is the culprit. You could try blending some of the sauce into the batter. We have not tried that! Experiment and let us know! Elisabeth@KAF
  • star rating 12/10/2013
  • Myra from Albuquerque, NM
  • Delicious! Prepared this for a birthday at work. Every bite was eaten and had rave reviews from the rest of the staff. I added a drizzle of vanilla glaze over the top when cooled for a nice finishing touch.
  • star rating 12/05/2013
  • Lorrie from San Dimas, CA
  • Very good recipe. Followed the recipe, but omitted the almond extract and added a few teaspoons of orange zest, since I love cranberry flavored with orange. I took this to a breakfast potluck and it disappeared quickly. Lots of compliments. I will make again.
  • star rating 12/02/2013
  • Camilla from Saucier, MS
  • I used the KA white whole wheat flour and the cake was extremely hard and dry, tho the flavor was wonderful. We tried slicing it into 1" slices, slathering it with butter and melting the butter under the broiler - but that didn't help much. Could it be because I used 0 fat yogurt?
    The nonfat yogurt may have played a role in making a drier cake, but there is another possibility. At KA, we use a method of measuring flour which is new to some bakers, and it does make a lighter cup of flour than many other methods. We suggest fluffing the flour in its container, spooning it into the measuring cup, and then sweeping the measuring cup level. If there was more flour in your cake than we intended, you would have a heavier, drier cake.~Jaydl@KAF
  • star rating 11/29/2013
  • Josh from Arlington, VA
  • Excellent Thanksgiving morning coffeecake and easy to prepare. However, I made a recipe and a half of the batter for a thicker cake and used 1 and 3/4 cups of filling. King Arthur Unbleached All-Purpose Flour was used for his recipe.
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