Cranberry Coffee Cake
Preheat oven to 350F-degrees. Spray a coffee-cake ring pan or a 9" x 13" baking pan with a baking spray and set aside.
1/2 cup firmly packed brown sugar
1 cup + 2T King Arthur all-purpose flour
pinch of salt
2 tsp. vanilla extract
2 tsp. ground cinnamon
5 T unsalted butter
In a medium bowl, mix the dry ingredients, vanilla extract and cinnamon, then use a pastry cutter to incorporate the butter (I cut the butter into 1/2" pieces).
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup + 2 T firmly packed brown sugar
2 large eggs
1 tsp. vanilla extract
1 cup yogurt (I used Greek honey-flavored)
2 cups King Arthur all-purpose flour (they also recommend whole wheat or white/wheat flour)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup whole-berry cranberry sauce
In a stand mixer, using the paddle attachment, cream the sugar and butter together. Add the eggs, one at a time, until incorporated. Mix in the vanilla.
Add the dry ingredients and the yogurt and mix on medium speed to combine. Spoon batter into the prepared pan. Use a spoon to add dollops of the cranberry sauce around, then use a fork to mix it slightly into the batter.
Bake in the oven for 40 minutes, testing for doneness with a wooden skewer.
I allowed the cake to cool for 10-15 minutes before turning it out onto a cookie sheet, lined with wax paper.
Then, place your serving platter over the cake and flip it to the right side (streusel side up).
I decided to add a glaze drizzled over it, but that is optional.
1 cup confectioners' sugar
1 T light Karo syrup
2-3 T very hot water
1/8 tsp. Cran-Raspberry flavoring
Mix the glaze and drizzle over the top of the cake.
If you bake the cake in the rectangle cake pan, you can serve the squares right from the pan!
Thanksgiving is a time to be thankful for all the wonderful people in our lives and I count all of you in those blessings. Wishing you a holiday, full of memories; I know I have many. Enjoy!