Tart cranberries add a festive flavour to this coffee cake. Baking it in a Bundt pan gives a fluted shape to the bottom, making it a beautiful addition to a holiday brunch table.
- Portion size 10 servings
Ingredients
Streusel:
Method
Streusel: In bowl, stir together flour, sugar, butter, cinnamon and salt until in small crumbs. With fingers, mix in rolled oats until crumbly. Set aside.
In large bowl, beat butter with sugar until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time; beat in vanilla.
Whisk together flour, baking powder, baking soda, cinnamon and salt; stir into butter mixture alternately with yogurt, making 3 additions of flour mixture and 2 of yogurt. Fold in? 1 cup of the cranberries. Scrape into greased Bundt pan. Sprinkle with remaining cranberries; sprinkle with streusel.
Bake in 375°F (190°C) oven until golden and cake tester inserted in centre comes out clean, about 50 minutes. Let cool in pan on rack. Invert onto plate, remove pan and invert again onto serving plate. Dust with icing sugar.
Nutritional facts Per each of 10 servings: about
- Fibre 2 g
- Sodium 247 mg
- Sugars 22 g
- Protein 5 g
- Calories 324.0
- Total fat 16 g
- Potassium 122 mg
- Cholesterol 77 mg
- Saturated fat 9 g
- Total carbohydrate 41 g
%RDI
- Iron 9.0
- Folate 22.0
- Calcium 7.0
- Vitamin A 13.0
- Vitamin C 3.0
