The Day After Thanksgiving: Cranberry Coffeecake
I bumped this recipe up from the archives because it was just so good. Cranberries, coffee cake–the perfect quick breakfast to take with you on your Black Friday shopping. Or, if you are more like me, the perfect treat to enjoy while leisurely sipping coffee for hours on Friday morning.
This it the prefect recipe to get you in the holiday spirit. And, a day of Thanksgiving gluttony, it is a slightly healthier option than the baked goods at the local Starbucks. The recipe comes from King Arthur Flour, one of my favorite companies, and I modified it to use Greek yogurt instead of sour cream.
- 5 tablespoon butter
- ½ cup brown sugar
- pinch salt
- 2 teaspoon ground cinnnamon
- 1 cup all purpose flour
- 1 cup carnberry sauce
- ½ cup butter
- 1⅛ cup brown sugar
- 1 cup greek yogurt (plain)
- ¼ teaspoon almond extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cup all purpose flour
- ) Preheat oven to 350 degrees. Grease a 9 X 13 inch pan.
- ) Make the topping first by combining dry ingredients with softened (but not too soft) butter. Use a fork to combine until crumbly. Set aside.
- ) Make the cake: by creaming together the butter and sugar. Beat in the eggs until smooth. Beat in the yogurt, vanilla and almond extracts, baking powder, baking soda, salt, and flour. The mixture will be very stiff.
- ) Scoop the batter into the prepared pan.
- )In a separate bowl, mix up the cranberry sauce. Here you just want to make sure that the sauce is easy to dollop evenly on the cake batter. I put it in a separate bowl and just stirred gently with a spoon until the huge cranberry chunks were broken up into smaller cranberry chunks–but still whole berries. Does that make any sense?
- ) Put the cranberry on top of the cake batter in nice big dollops. Try to make it even.
- ) Sprinkle the whole thing with the crumbly topping.
- ) Bake for about 40-50 minutes. Let cool before serving.