New York style crumb cake layered with fresh cranberries. This is the perfect holiday coffee cake!
Ingredients
For the crumb topping:
234g (1 cup) firmly packed light brown sugar
106g (1/2 cup) granulated sugar
9g (1½ tablespoons) cinnamon
3g (1/2 teaspoon) salt
227g (1 cup) unsalted butter, melted
330g (~2½ cups) all-purpose flour
For the cranberries:
250g (3 cups) fresh cranberries
14g (1 tablespoon) granulated sugar
1g (1/2 tablespoon) orange zest (from ~1 orange)
1g (1/2 teaspoon) ground cinnamon
½g (½ teaspoon) ground ginger
For the cake:
330g (~2½ cups) all-purpose flour
4g (3/4 teaspoon) baking powder
5g (1 teaspoon) baking soda
3g (1/2 teaspoon) salt
170g (3/4 cup) unsalted butter, softened at room temperature
318g (1½ cups) granulated sugar
110g (2 large) whole eggs
284g (1¼ cups) plain greek yogurt (I used nonfat but any type will work)
5 milliliters (1 teaspoon) vanilla extract
Instructions
Pre-heat oven to 350 degrees; line a a 13x9 baking pan with parchment paper; set aside
Additionally, line a baking sheet with parchment paper and set aside
Prepare the crumb topping
In a medium bowl, stir together sugars, salt and cinnamon; whisk in melted butter; whisk in flour until it is completely absorbed
Spread topping mix out on prepared baking sheet set aside
Prepare cranberries
In a medium bowl, stir together cranberries, sugar, orange zest, cinnamon and ginger; set aside
Prepare cake
In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside.
In the large bowl of an electric mixer, beat butter and sugar for several minutes until light and fluffy
Scrape the sides of the bowl with a spatula and then add the eggs, one at a time, mixing on medium speed in-between; beat just until incorporated
Scrape the bowl again and add yogurt and vanilla and mix on medium speed just until combined
Add ⅓ of the dry ingredients and stir on low speed just until combined; repeat with remaining dry ingredients in two parts and do not over-mix; pour cake batter into prepared baking pan
Sprinkle cranberries over top and then drop chunks of the topping over cake layer until completely covered with a thick layer of topping
Bake for about 55 minutes or until a knife or toothpick comes out clean from center; if topping starts to brown too much while cooking, lightly cover with a layer of tin foil and continue to bake as directed
Allow to cool for several minutes before slicing and serving; keep well covered at room temperature up to three days or wrap well and store in freezer up to one month