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Cranberry Crunch Coffee Cake

This is my all-time favorite coffee cake. It’s great for breakfast, brunch or a snack. The tangy cranberries add a burst of color and the lemon-flavored streusel adds a unique flavor twist.—Paula Marchesi, Lenhartsville, Pennsylvania

12 ServingsPrep: 30 min. Bake: 45 min. + cooling

Ingredients

1 cup sugar
2 eggs
1/4 cup canola oil
2 tablespoons butter, melted
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (8 ounces) lemon yogurt
2 cups fresh or frozen cranberries, coarsely chopped
1/2 teaspoon grated lemon peel
TOPPING:
1/2 cup whole wheat flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
2 tablespoons thawed lemonade concentrate
1 tablespoon canola oil

Directions

In a large bowl, beat the sugar, eggs, oil, butter and vanilla until
well blended. Combine the flour, baking powder and salt; add to the
sugar mixture alternately with yogurt, beating well after each
addition. Stir in cranberries and lemon peel.

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Cranberry Crunch Coffee Cake (continued)

Directions (continued)

Pour half of the batter into a greased 10-in. fluted tube pan.
Combine the topping ingredients; sprinkle half of topping over the
batter. Repeat layers.
Bake at 350° for 45-50 minutes or until a toothpick inserted near
the center comes out clean. Cool for 15 minutes before removing from
pan to a wire rack to cool completely. Yield: 12 servings.

Nutrition Facts: 1 slice equals 337 calories, 11 g fat (2 g saturated fat), 42 mg cholesterol, 208 mg sodium, 54 g carbohydrate, 2 g fiber, 6 g protein.