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 2  people

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    Crumb Topping:
    • 1 1/3  cups 
      all-purpose flour
    • 2/3  cup 
      packed light-brown sugar
    • 1/2  teaspoon 
      ground allspice
    • 1/8  teaspoon 
      ground nutmeg
    • 1/8  teaspoon 
    • 1/2  cup 
      cold unsalted butter, cut up
    • 1/2  cup 
      chopped walnuts
    • 1/2  cup 
      sweetened dried cranberries
    • 1 1/2  cups 
      all-purpose flour
    • 1 1/2  teaspoons 
      baking powder
    • 1/4  teaspoon 
    • 6   tablespoons 
      butter, at room temperature
    • 2/3  cup 
      packed light-brown sugar
    • 1   teaspoon 
      vanilla extract
    • 2   large 
    • 1  6  ounce container 
      low-fat vanilla yogurt
    Heat oven to 350 degrees F. Coat 9-inch springform pan with cooking spray.
    Crumb Topping:

    In bowl, mix flour, sugar, allspice, nutmeg and salt. Work in butter with fingertips until mixture resembles coarse meal. Stir in nuts.

    In a small bowl, soften cranberries in boiling water to cover, 10 minutes. Drain and finely chop.
    In medium-size bowl, whisk together flour, baking powder and salt.
    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.
    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
    Per Serving: cal. (kcal) 391, Fat, total (g) 18, chol. (mg) 72, sat. fat (g) 9, carb. (g) 53, fiber (g) 2, pro. (g) 6, sodium (mg) 152, Percent Daily Values are based on a 2,000 calorie diet
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