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Yogurt Cranberry Coffeecake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

Yogurt Cranberry Coffeecake Recipe

Cake for breakfast makes perfect sense when yogurt steps in as the dairy component. With a tender crumb, spiced streusel, and tangy cranberries, this coffeecake is a delight with every bite.

At a glance

Prep
Bake
Total
Yield
2 dozen 2" squares
Nutrition information

Ingredients

Choose your measure:

Streusel

Filling

  • 1 1/4 cups cranberry sauce

Batter

glaze

  • 1 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 2 to 3 tablespoons milk

Instructions

  1. To make the streusel: In a large bowl, combine the butter, sugar, salt, cinnamon, and vanilla.
  2. Add the flour, beating until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.
  3. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
  4. To make the batter: In the same bowl you mixed the streusel in, beat together the butter and brown sugar until smooth.
  5. Beat in the eggs, one at a time, scraping the bowl between additions. Add the yogurt, extracts, baking powder, baking soda, salt, and flour. Mix until evenly combined; the mixture will be fairly stiff.
  6. Spread the batter in the prepared pan. Drop the cranberry sauce by the teaspoon in dollops all over the top. Sprinkle the streusel evenly over the surface.
  7. Bake the coffeecake for 40 to 45 minutes, until the center is firm when lightly pressed and a cake tester inserted into the center comes out clean. Remove from the oven, and let cool on a rack for 30 minutes before serving.
  8. For the glaze: Whisk together the ingredients until smooth; drizzle over the cake.
  9. Store the coffeecake, well-wrapped, at room temperature for several days. Freeze for longer storage.

Nutrition Information

  • Serving Size one 2" square, 68g
  • Servings Per Batch 24
Amount Per Serving:
  • Calories 204
  • Calories from Fat 63
  • Total Fat 7
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 33
  • Sodium 134
  • Total Carbohydrate 33
  • Dietary Fiber 1
  • Sugars 18
  • Protein 3

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.