A moist and flavorful coffee cake with a cranberry twist, perfect for gatherings.
Preheat your oven to 350°F and grease a 9 x 13-inch pan lightly.
Ensure the oven is fully preheated for even baking.
In a mixing bowl, cream together the butter, brown sugar, and cinnamon for the streusel.
Use room temperature butter for easier mixing.
Add the flour to the streusel mixture and mix until crumbly. Set aside.
Do not overmix; the mixture should resemble coarse crumbs.
In another bowl, cream together the butter and brown sugar for the batter until smooth.
Scrape down the sides of the bowl to ensure even mixing.
Beat in the eggs, yogurt, and vanilla extract into the batter mixture.
Add the eggs one at a time for better incorporation.
Mix in the baking powder, baking soda, salt, and flour to form a thick batter.
Mix just until combined to avoid overworking the batter.
Spread the batter evenly into the prepared pan.
Use a spatula to smooth the top.
Dollop the cranberry sauce over the batter and swirl gently with a fork.
Create a marbled effect for a beautiful presentation.
Sprinkle the streusel evenly over the top.
Ensure the streusel covers the batter completely for a crunchy topping.
Bake the coffee cake for 40 minutes or until a toothpick inserted in the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the coffee cake cool for 30 minutes before serving.
Cooling allows the flavors to set and makes slicing easier.
Continue in our app for the best experience
