Makes: 12 servings
Prep: 35 mins
Bake: 1 hr at 350°F
[post_ads]Ingredients
Prep: 35 mins
Bake: 1 hr at 350°F
[post_ads]Ingredients
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 salt
- 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 salt
- 6 tablespoons butter, at room temperature
- 2/3 cup packed light-brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 6 - ounce container low-fat vanilla yogurt
Directions
- Heat oven to 350 degrees F. Coat 9-inch springform pan with cooking spray.
- 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.
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Nutrition Information for Butter-Crumb Coffee Cake Servings Per Recipe: 12
Nutrition Information for Butter-Crumb Coffee Cake Servings Per Recipe: 12
PER SERVING: 391 cal., 18 g total fat (9 g sat. fat), 72 mg chol., 152 mg sodium, 53 g carb. (2 g fiber), 6 g pro.
