If you have leftover cranberry sauce, or you just like cranberries the way I do, you are going to love this. Its a perfect Thanksgiving morning coffeecake, or for cold lazy weekend mornings, and fall or winter gatherings. Moist and flavorful, with the crunchy top, and the cranberries add their signature tart flavor of freshness. Its fruity, tender and moist. The ingredients are basic, and pretty much everyone has them in their pantry.
First, make the streusel.
6 tablespoons of butter
1/2 cup brown sugar
2 teaspoons of vanilla
1 tablespoon of cinnamon1 cup of flour
In food processor, mix together cubed butter, sugar, vanilla, cinnamon, and flour. Pulls it until you get fine crumbs. Scoop the mixture into a smaller bowl, and set aside.
Cranberry sauce:If you don have leftover cranberry sauce, cook 1 bag of cranberries (340 gr) with 1/2 cup of sugar, and 1/2 of water, until cranberries pop, and the mixture starts thickening. That will take 10-15 min.
1 stick of butter (113gr)1 cup brown sugar
1 cup greek yogurt
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon grated lemon peel
pinch of salt
Cream together butter and brown sugar. Beat in the eggs, scraping the bowl and beating until smooth. Add yogurt, vanilla, lemon peel, salt, and flour that you sifted with baking powder and baking soda. Be careful not to over mix the dough because flour will activate gluten, and you will end up with firm elastic structure instead of tender and moist.Prepare 9 inch pan. Line bottom with parchment paper, and lightly grease sides with butter. Scoop the batter into prepared pan, and add 1 cup of cranberry sauce on top. Swirl it a little bit with the knife, and add streusel on top. Bake in a 350F/180 C oven for about 50 min, or until a cake tester inserted into the center comes out clean.
Dust it with powder sugar and enjoy.