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Cranberry Coffee Cake

This easy Cranberry Coffee Cake is made with Greek yogurt, fresh cranberries, and has a streusel filling and topping. Perfect for breakfast, brunch, tea time, or dessert.
4.8 from 5 votes

Ingredients
  

For the coffee cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 1 large orange
  • 1/2 cup butter at room temperature
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup fresh cranberries

For the streusel:

  • 3/4 cup all-purpose flour
  • 3/4 cup lightly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter

Instructions
 

  • Preheat the oven to 350°F. Grease an 8-inch or 9-inch square baking pan and set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set dry ingredients aside.
  • In a small bowl, combine granulated sugar and orange zest. Rub together with your fingers until fragrant. Using an electric mixer, cream together the butter and sugar mixture until fluffy, about 3 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the Greek yogurt and vanilla extract. Mix until well combined.
  • Slowly add in the dry ingredients. Mix until just combined. Gently fold in the fresh cranberries.
  • To make the streusel topping and filling, place the flour, brown sugar, and cinnamon in a medium bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed.
  • Pour half of the coffee cake batter into the prepared cake pan and sprinkle with half of the streusel topping/filling. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining streusel.
  • Bake until golden and a toothpick inserted in the center comes out clean, about 40-45 minutes. Cool to room temperature and serve.