Butter-Crumb Coffee Cake
Recipe from Family Circle

Dried cranberries lend their sparkling tang to this crumb-topped coffee cake. You can also use dried blueberries or cherries.


Butter-Crumb Coffee Cake

by 1  person

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Servings: 12 servings
Prep Time: 35 mins
Total Time: 1 hr 35 mins
Related Categories: Christmas Breakfast and Brunch, Coffee Cake, Coffee Cakes, Cranberry, Low Sodium
 
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Ingredients
  •  
    Crumb Topping:
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  • 1-1/3  cups
    all-purpose flour
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  • 2/3  cup
    packed light-brown sugar
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  • 1/2  teaspoon
    ground allspice
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  • 1/8  teaspoon
    ground nutmeg
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  • 1/8  teaspoon
    salt
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  • 1/2  cup
    cold unsalted butter, cut up
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  • 1/2  cup
    chopped walnuts
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  •  
    Cake:
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  • 1/2  cup
    sweetened dried cranberries
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  • 1-1/2  cups
    all-purpose flour
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  • 1-1/2  teaspoons
    baking powder
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  • 1/4  teaspoon
    salt
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  • 6  tablespoons
    butter, at room temperature
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  • 2/3  cup
    packed light-brown sugar
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  • 1  teaspoon
    vanilla extract
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  • 2  large
    eggs
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  • 1 
    container (6 ounces) low-fat vanilla yogurt
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Directions
1.
Heat oven to 350 degrees F. Coat 9-inch springform pan with cooking spray.
2.
Crumb Topping: In bowl, mix flour, sugar, allspice, nutmeg and salt. Work in butter with fingertips until mixture resembles coarse meal. Stir in nuts.
3.
Cake: In a small bowl, soften cranberries in boiling water to cover, 10 minutes. Drain and finely chop.
4.
In medium-size bowl, whisk together flour, baking powder and salt.
5.
In clean bowl, beat butter until creamy. Beat in sugar and vanilla until fluffy, 2 minutes. Add eggs, 1 at a time, beating well after each. Working in batches, beat in yogurt alternately with flour mixture. Fold in chopped cranberries. Scrape batter into pan. Sprinkle evenly with crumb topping.
6.
Bake in 350 degrees F oven until cake is puffed, top is browned and toothpick comes out dry, 60 minutes. Let cool in pan 15 minutes. Remove side of pan. Cut into wedges. Serve slightly warm.
Nutrition information
Calories 391, Total Fat 18 g, Saturated Fat 9 g, Cholesterol 72 mg, Sodium 152 mg, Carbohydrate 53 g, Fiber 2 g, Protein 6 g. Percent Daily Values are based on a 2,000 calorie diet
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