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
Provided by Taste of Home
Time 1h15m
Yield 12 servings.
Number Of Ingredients 19
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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