Cranberry Coffee Cake with Walnut Crumble

This is one of my all-time favourite cakes.  It is easy to make, and people love it.  The tartness of the cranberries balances out the sweetness of the walnut topping.  I sometimes make it in a big 9×11 pan, but often in two round or square pans so I can freeze one or give it to someone.  I also make this as a rhubarb cake, but only in the summer when I’ve got rhubarb coming up in my garden.  I often make this to bring to someone’s house when I don’t know what else to bring, because so far everyone who has tried it has loved it.  You can’t go wrong!

What you need:

1/2 cup butter

1 & 1/2 cups brown sugar

1 egg

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup plain yogurt (not no-fat)

1 & 1/2 cups cranberries, frozen or fresh

For the topping:

1/2 cup chopped walnuts

1/2 cup white sugar

2 tablespoons butter

1 teaspoon cinnamon

1/2 teaspoon cardamom

What you do:

1.  Preheat oven to 350 F.

2.  Cream butter and brown sugar, then blend in egg.

3.  Sift together flour, baking soda and salt.

4.  Mix one-third of the flour mixture into the butter mixture with a wooden spoon.

5.  Add half the yogurt and mix until just incorporated.

6.  Mix in one-third more of the flour, then the rest of the yogurt, then the rest of the flour.  Mix until just combined or it will make a tough cake!

7.  Add cranberries, then pour into a buttered 9 x 13 inch pan (or two round or square 9-inch pans), smoothing the top a little.

8.  To make the topping, melt the butter, then stir in the rest of the ingredients.  Spread if over top of the batter.

9.  Bake for about 40 minutes, or until a toothpick inserted in the cake comes out clean.

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