½ cup Cabot Unsalted Butter, softened
1 cup sugar
1 cup brown sugar, divided
2 large eggs
2 cups all-purpose flour
1½ teaspoons ground cinnamon, divided
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 container Cabot Triple Cream Vanilla Chai Yogurt
½ cup milk
½ teaspoon ground nutmeg
½ cup walnut halves
1 cups fresh or frozen cranberries
½ cup powdered sugar
1½ tablespoons orange juice
Get the ingredients you need at a convenient nearby location.
PREHEAT oven to 350 degrees F.
BEAT butter at medium speed with an electric mixer until creamy; gradually add sugar and ½ cup brown sugar, beating well. Add eggs, beating well.
COMBINE in a separate bowl the flour, 1 teaspoon cinnamon, and next 3 ingredients (through salt).
ADD to butter mixture alternately with yogurt and milk, beginning and ending with flour mixture. Mix well after each addition.
SPOON ⅔ of batter into bottom of a 13- x 9-inch pan that has been coated with cooking spray.
COMBINE remaining ½ cup brown sugar, remaining ½ teaspoon cinnamon, nutmeg, walnuts and cranberries in bowl of a food processor; pulse until minced. Sprinkle mixture evenly over batter. Top with remaining batter, dividing evenly to create a crumble appearance on the top of the cake. Batter will not cover cranberry mixture completely.
BAKE 60 minutes or until a wooden pick inserted in center comes out clean.
COMBINE powdered sugar and orange juice in a small bowl. Drizzle glaze over warm coffee cake.
There are no reviews yet. Be the first one to write one.