This moist, tender coffeecake is perfect for a crowd — it bakes in a sheet-cake pan and makes 24 servings (or somewhat fewer, if your crowd is packed with coffeecake lovers. Make it entirely with all-purpose flour, if you choose; but we're just as happy with a cake that's made with our 100% organic white whole wheat flour. You'll get the fiber and nutrition of whole grains, a deeper, richer
color, and we swear you'll never taste the difference.
- 5 tablespoons (2 1/2 ounces) butter
- 1/2 cup (3 3/4 ounces) brown sugar, firmly packed
- Big pinch of salt
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 cup + 2 tablespoons (4 1/2 ounces) King Arthur Unbleached All-Purpose Flour
or King Arthur 100% Organic White Whole Wheat Flour
- 1 cup (9 1/2 ounces) whole-berry cranberry sauce
- 1/2 cup (1 stick, 4 ounces) butter
- 1 cup + 2 tablespoons (8 1/2 ounces) 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 (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour or King Arthur
100% Organic White Whole Wheat Flour
- Heat the oven to 350 degrees F. Lightly grease a 9 x 13-inch pan.
- Streusel: In a large bowl, cream together the butter, sugar, salt, cinnamon and vanilla extract.
- Add the flour, beating until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.
- Batter: In the same bowl in which you've just made the streusel (you can use a different bowl if you want, but this saves on washing dishes), 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.
- Scoop the batter into the prepared pan.
- Filling: Dollop the cranberry sauce on top, breaking it up with a fork first, if
- Sprinkle the streusel over all.
- 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 and photo used with permission from: King Arthur Flour