CRANBERRY CRUNCH COFFEE CAKE

Cranberry Crunch Coffee Cake image

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

Provided by Taste of Home

Time 1h15m

Yield 12 servings.

Number Of Ingredients 19

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Ingredients

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
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

Steps:

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.

Nutrition Facts :

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