I have made some version of this coffee cake for over 30 years. It's not Christmas, until I make it, and was late in making it this year. Over the years this recipe has been adapted, and this year I added fresh chopped cranberries and orange zest to the cake batter. The fresh cranberries and orange zest added a tangy cranberry orange flavor in addition to the crunchy walnuts and the sweet cinnamon sugar filling. The Greek yogurt adds moistness to the cake. This is a great coffee cake served warmed or at room temperature.
This cake also freezes well, if you have some left. You can serve this cake for brunch as well.
This is a picture of my antique molded glass cookie plate this year. Starting left to right, I have Cinnamon Oat Triangles, Mom's Fudge Date Rum Rice Krispie Balls, Peanut Butter Blossoms, and Chocolate Peppermint Crinkles.
Cranberry Orange Walnut Coffee Cake with Greek Yogurt
Adapted from Better Homes and Gardens Cookbook Circa1967
- 1/2 cup butter
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup Greek yogurt
- 2 cups all-purpose flour, sift before measuring
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 12 oz pkg fresh cranberries, roughly chopped
- 1 Tbsp orange zest
- 1 cup chopped pecans or walnuts
- 1/2 cup sugar
- 1 teaspoon cinnamon
Cream butter and 1 cup sugar until light and fluffy. Beat in eggs and vanilla. Blend in the Greek yogurt. Sift flour, baking powder, soda, and salt into another bowl; blend into the creamed mixture, mixing well. Fold in chopped cranberries
Spread half of the batter in a greased and floured 9-inch square pan, or bundt pan. Mix nuts with 1/2 cup of sugar and cinnamon; sprinkle half of the nut mixture over the batter.. Spoon remaining batter evenly over the nut sugar mixture; spread carefully.
Bake at 350° for 40-50 minutes, until pick, inserted in middle, comes out clean. Cool in bundt pan 10-15 min. then remove pan and put on rack. Serve warm. Glaze, if desired and decorate. Enjoy!
Vanilla Glaze3/4 cup powdered sugar, sifted
1 to 2 Tbsp low-fat milk
1 Tbsp unsalted butter, melted and cooled
Combine powdered sugar, milk, butter, and Vanilla extract in a small bowl. Place wire rack with cooled cake over a piece of wax paper; drizzle cake with glaze; let set before serving. Store leftovers in an airtight container at room temperature.
I linked up my recipe to Brandie's The Weekend Potluck #147