cranberry pumpkin coffee cake
Prep time
Cook time
Total time
Serves: 9
Ingredients
- Topping:
- ¼cup sugar
- ½cup all-purpose flour
- 4thsp unsalted butter butter, softened
- pinch of salt
- ¼teaspoon ground cinnamon
- Cake:
- 4tbsp unsalted butter, softened
- ½cup sugar
- 1 large egg, room temperature
- ½cup pumpkin puree
- 2tbsp plain Greek yogurt, room temperature
- ½tsp vanilla extract
- 1cup all purpose flour
- ½tsp baking powder
- ¼tsp baking soda
- ¼tsp kosher salt
- ½tsp ground cinnamon
- ½tsp ground ginger
- ½tsp ground allspice
- pinch of ground nutmeg
- pinch of ground cloves
- 1cuo fresh or frozen cranberries
Instructions
- Preheat oven 350F and grease an 8 inch square baking dish.
- Place all topping ingredients in a small bowl and mix together with fingers until coarse crumbs form. Place in freezer until ready to use.
- For the cake, in a large bowl cream together butter and sugar until light and fluffy (I ised stand mixer). Beat in the egg. Add pumpkin, yogurt and vanilla and beat again.
- In a medium bowl sift together flour, baking powder, baking soda, salt and spices. Add the dry ingredients to the wet and mix until just incorporated. (Be careful not to overmix.) Gently fold in cranberries.
- Pour batter into prepared baking dish and top with streusel topping evenly. Bake for 25 to 30 minutes or until a toothpick comes out clean when inserted into the center. Allow to cool in pan on wire rack for 15 minutes before serving.
Recipe by pretty plain janes at https://prettyplainjanes.com/2015/11/11/cranberry-pumpkin-coffee-cake/