Ah December. The month of endless cookie exchanges, nights out, and nonstop peppermint bark.
And also, eating cake for breakfast!
This coffee cake is so Christmasy. It’s a sweet, moist cake with cranberries, a cranberry sauce swirl, and a crumble topping – because everything is better with a crumble topping.
I love that it uses leftover cranberry sauce – so it’s perfect for baking the week between Christmas and New Years, when you’re not quite ready for your January detox, and still craving something sweet.
2 1/2 cups flour
3/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
4 tbsp melted butter
1/4 cup vegetable oil
3/4 cup plain yogurt (Greek is best)
1/4 cup milk
1 1/2 tsp vanilla extract
1/2 cup chopped fresh cranberries
1/2 cup leftover cranberry sauce
3 tbsp sugar
3 tbsp brown sugar
pinch of salt
1/3 cup flour
5 tbsp melted butter
Preheat oven to 400, and grease an 8×8 inch baking dish.
In a medium bowl, combine flour, sugar, baking powder, and salt.
In another medium bowl, whisk together eggs, melted butter, oil, yogurt, milk, and vanilla extract. Fold in flour until just combined, and then fold in cranberries. Transfer to baking dish. Top with cranberry sauce.
In a small bowl combine sugar, brown sugar, salt, and flour. Whisk in melted butter until it’s the texture of wet sand, and crumble over dough.
Bake until top is golden, about 40 minutes.