Cranberry Crunch Coffee Cake Recipe

Cranberry Crunch Coffee Cake Recipe
Cranberry Crunch Coffee Cake Recipe photo by Taste of Home
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Cranberry Crunch Coffee Cake Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Cranberry Crunch Coffee Cake in Taste of Home Christmas Annual Annual 2010, p117

Nutritional Facts

1 slice: 337 calories, 11g fat (2g saturated fat), 42mg cholesterol, 208mg sodium, 54g carbohydrate (31g sugars, 2g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Cranberry Crunch Coffee Cake in Taste of Home Christmas Annual Annual 2010, p117

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