This coffee cake is a classic that everyone seems to appreciate eating, and one of the recipes I make more than any other. It makes a large cake or two smaller ones, so it’s great to make when baking for a crowd. I like to bring it to the staffroom for goodie day, or to a picnic.
The sweetness of the nutty topping is a nice balance for the tartness of the cranberries, and the cake is moist and delicious. It is still great a few days after baking, but of course is the very best the day it’s made . . . especially when it’s still a little warm.
Store in an airtight counter for a few days. Serve at room temperature.
What you need for the cake:
- 1/2 cup butter, room temperature
- 1 & 1/2 cups brown sugar
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain yogurt (not non-fat)
- 1 & 1/2 cups cranberries, frozen or fresh
What you need for the topping:
- 1/2 cup chopped walnuts (pecans are good for this too)
- 1/2 cup white sugar
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
What you do:
- Preheat the oven to 350F, then spray or butter and flour a 9 x 13 inch pan (or two round or square 9-inch pans – springform would be great).
- To make the topping, melt the butter, then stir in the rest of the ingredients. Set this aside.
- Cream the butter along with the brown sugar, then blend in the egg.
- Sift together the flour, baking soda and salt.
- Mix one-third of the flour mixture into the batter with a wooden spoon. Add half the yogurt and mix it until just it is incorporated. Mix in one-third more of the flour, then the rest of the yogurt, finishing with the rest of the flour. Mix until just combined.
- Gently fold in the cranberries, then pour into the baking pan. It is quite a thick batter, so you’ll have to smooth it a bit. Don’t worry too much about getting into all the corners, as it will fill in as it bakes.
- Sprinkle on the nut-sugar topping.
- Bake for about 40 minutes, or until a toothpick inserted in the cake comes out clean.