- Hands-on time:
- 12 mins. to 20 mins.
- Baking time:
- 40 mins. to 45 mins.
- Total time:
- 52 mins. to 1 hrs 5 mins.
- 24 servings
This moist, dense (but not heavy) coffeecake, aromatic with cinnamon and a buttery streusel topping, offers a thin layer of whole-berry cranberry sauce just below its surface. Add dried cranberries to the batter for a more assertively cranberry cake, if you like; but this version is pleasingly simple. And it's a tasty way to add healthy whole grains and fiber to your family's breakfast.
- 1 cup whole-berry cranberry sauce, stirred to break up any clumps
- 1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
- 2) To make the streusel: In a large bowl, beat together all of the streusel ingredients until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.
- 3) 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), beat together the butter and brown sugar until smooth.
- 4) Beat in the eggs one at a time, scraping the bowl and again beating until smooth. The mixture may look slightly curdled; that's OK.
- 5) Beat in the sour cream or yogurt, extracts, baking powder, baking soda, salt, and flour. The batter will be fairly stiff.
- 6) Scoop the batter into the prepared pan, smoothing it to the edges.
- 7) Stir the cranberry sauce to break up any clumps, and spread it atop the cake.
- 8) Sprinkle the streusel evenly atop the cake.
- 9) Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean.
- 10) 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" squares.
Tips from our bakers
- Looking for a white-flour version of this coffeecake? Check out our Yogurt-Cranberry Coffeecake.
- If you buy whole-berry cranberry sauce, you'll probably find yourself with a 14-ounce can, with only about 2/3 of it used for this recipe. Can you just go ahead and spread the rest onto the cake? Yes, but it may create more "hills and valleys" in the cake; the volume of sauce will become significant enough to sink down into the cake, rather than lie on the surface under the streusel. All good; your choice.