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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 9 |
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I love that this is made with fresh cranberries and just enough sugar to balance the cranberries. It is better when it is a day old. Ingredients:
2 cups flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon nutmeg |
1/4 teaspoon salt |
1/2 cup butter, well softened at room temperature |
1 1/3 cups sugar |
1 teaspoon vanilla |
3 large eggs |
1 cup low-fat plain yogurt |
1/2 cup fresh cranberries, chopped |
1/4 cup packed brown sugar |
2 tablespoons all-purpose flour |
1/2 teaspoon cinnamon |
2 tablespoons cold butter |
1/4 cup walnuts, chopped (optional) |
1/4 cup fresh cranberries, chopped |
Directions:
1. Heat oven to 325.
2. Grease a 9X9 baking pan.
3. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt until blended.
4. With a mixer, beat butter, sugar, and vanilla on medium speed until well blended.
5. Reduce speed to low and add eggs one at a time, mixing until just incorporated.
6. Then alternately fold in flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture.
7. Then fold in the 1/2 cup of cranberries.
8. Scape batter into the prepared pan.
9. Bake for 40 minutes.
10. STREUSEL TOPPING DIRECTIONS:.
11. While the cake is baking, mix the brown sugar, flour, cinnamon, and cold butter together with a fork and form small crumbs.
12. Stir in walnuts and cranberries.
13. After the cake has baked for 40 minutes, sprinkle with the topping.
14. Continue baking for about 10 minutes.
15. Cool to room temperature. Cut into squares and serve.
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