Yogurt - Cranberry Coffeecake

This is a great recipe for a festive holiday coffeecake. Looks amazing, and tastes great. Wonderful for holiday brunch. This recipe makes one 9 x 13 baking pan. You could divide into smaller pieces, wrap in in cellophane and voila!... nice gift for Christmas morning ...




Topping:
5 tablespoons butter
1/2 cup brown sugar, firmly packed
big pinch of salt
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 cup + 2 tablespoons King Arthur Unbleached All-Purpose Flour (I think any all purpose flour will do)

Batter:
1/2 cup butter
1 cup + 2 tablespoons brown sugar
2 large eggs
1 cup (8 ounces) plain or flavored yogurt
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups King Arthur Unbleached All-Purpose Flour

Filling:
1 can of whole-berry cranberry sauce

Preheat the oven to 350°F. Lightly grease a 9 x 13-inch pan.

To make the topping: In a large bowl, cream together the butter, sugar, salt, cinnamon, and vanilla. Add the flour, beating until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.

To make the batter: In the bowl cream together the butter and brown sugar, beating until smooth. Beat in the eggs, scraping the bowl and again beating until smooth. Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour. The mixture will be fairly stiff. If too stiff add more yogurt. Scoop the batter into the prepared pan. Dollop the cranberry sauce on top, breaking it up with a fork first, if necessary. Make swirls with knife. Sprinkle the topping over the top.

To bake the coffeecake: Bake coffeecake for 40 minutes, or until a cake tester inserted into the center comes out clean. Remove it from oven, and cool for 30 minutes before serving (or serve it hot from the oven, if you don't mind it crumbling a bit!) Yield: 2 dozen 2-inch squares.

{Recipe courtesy of King Arthur Flour Website}