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Cranberry Crunch Coffee Cake

This is my all-time favorite coffee cake. It’s wonderful 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
  • Total Time
    Prep: 30 min. Bake: 45 min. + cooling
  • Makes
    12 servings


  • 1 cup sugar
  • 2 large eggs, room temperature
  • 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 lemon yogurt
  • 2 cups fresh or frozen cranberries, coarsely chopped
  • 1/2 teaspoon grated lemon zest
  • 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


  • 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 zest.
  • 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 in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

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