The holiday season winding down often leaves everyone a little sad. No more holiday parties to make up excuses not to go to, no more listening to the same annoying Christmas songs blathering on every FM radio station. As much as I hate seeing abandoned Christmas trees discarded at the curb, I’m looking forward to the end of all-you-can-eat-December. No longer will it be as acceptable to eat cookies for breakfast and cake for lunch – or in my case, cake and then lunch. My jeans are ready to fit me again and I’m actually craving vegetables – a sure sign that my diet has been less-than-stellar (albeit, very tasty).

Many of you are probably setting 2009 resolutions to lose ten pounds, eat more leafy greens or hit the gym at least 5 days a week, yada yada yada. That’s all fine and good. I’m right there with you. But before you do that, make this coffee cake.

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I’m not the first blogger to test this one out. Kevin from Closet Cooking and Elle from Elle’s New England Kitchen had posted mouthwatering reviews of this very same cake. And what can I say? I’m easily convinced.

This would be a perfect addition to your New Year’s Eve brunch – as a side dish to a richer meal or as an indulgent dessert on a buffet-style spread.

Cranberry Coffee Crumb Cake

Ingredients:
1/2 cup butter (room temperature)
1 cup brown sugar
2 large eggs
1 cup yogurt (I used vanilla, or sour cream)
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberry sauce
1/2 cup butter (room temperature)
1/2 cup brown sugar
1 pinch salt
1 teaspoon cinnamon
1 cup flour

Directions:
For Cake Batter
Cream the butter and sugar in a large bowl until light and fluffy. Beat eggs in one at a time. Mix in yogurt, almond and vanilla extract. (Note: I didn’t have almond extract on hand so I used entirely vanilla and it worked perfectly). In another bowl, mix the flour, baking powder, baking soda and salt. Stir dry ingredients into the wet ingredients and pour the batter into a greased 9 by 13 inch baking dish. Top with a layer of cranberry sauce.

For Cinnamon Crumb Topping
Cream the butter and sugar in a large bowl. Mix in the salt, cinnamon and flour until crumbs form. Sprinkle the crumbs over the cake.

Bake in a preheated 350F oven until a toothpick inserted into the center comes out clean, about 40 minutes.

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