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Cranberry Coffee Cake

2 c all purpose flour

1 1/2 t baking powder

1 t baking soda

1/2 t salt

1 c sugar

2 T orange or mandarin zest
1/2 cup butter, room temperature

2 large eggs

1 c plain Greek Yogurt

1 t vanilla extract

1 c fresh cranberries


3/4 c all purpose flour

3/4 c brown sugar, lightly packed

1/2 t cinnamon

1/2 c butter


Preheat oven to 350°. 

Butter an 8” baking pan.

In a medium bowl, combine the first five ingredients.

In a small bowl, combine sugar and zest.

Using a mixer, cream the butter and sugar for 3 minutes. Add the eggs, one at a time, and beat until smooth. Beat in the yogurt and vanilla until well combined. Slowly add the dry ingredients and mix until just combined. Fold in the cranberries.

Combine the first three streusel ingredients in a bowl. Add the softened butter and work into the dry mixture with your fingers until evenly distributed.

Pour half of the batter into the pan. Sprinkle with half of the streusel. Spoon on the remaining batter and spread gently. Sprinkle with remaining streusel.

Bake 40-45 minutes.