Whole wheat Cranberry Coffee Cake | Cranberry Orange yogurt cake

Whole wheat cranberry coffee cake with orange glaze
I have used one 8 inch and mini springform pan for this recipe.

  • 2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tbs grated orange zest
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup yogurt
  • 1 cup dried cranberries

Crumb Topping
  • 3/4 cup toasted pecans or walnuts
  • 1/4 cup light brown sugar
  • 1 tbs all purpose flour
  • 1/2 tsp ground cinnamon
  • 2 tbs dried cranberries

Preheat oven to 350 degrees F. Sift together flour, baking powder, baking soda and salt, set aside. In
another bowl beat butter and sugar until creamy. Add eggs and orange zest, beat well. Add dry ingredients alternately with yogurt, stirring after each addition. Stir in the cranberries.Pour the batter in the baking pan. Stir together the topping ingredients and sprinkle on top of the batter. Bake the coffee cake for about 40 to 45 minutes or until a tooth pick inserted into the center of the cake comes out clean. Let the cake cool for about 10 minutes. Stir together powdered sugar and enough orange juice to make pourable icing, drizzle the icing over the cooled cake.


Razina Javed said...

such a lovely cake, mouthwatering!!!

divya said...

mmmm.....yummmm... Looks mouthwatering. Amazing clicks

Jana said...

What size pan did you use?

Vrinda said...

Jana I used one 8 inch square pan n mini Springform pan, just added a new pic of this. You can use muffin pan to bake the leftover batter.

Jana said...

Thanks so much, beautiful pictures! The mini springform pan is super cute! Muffins are a great idea too!

Cleo Rogers said...

OOOh I'll take 1 please...eh make that 2 haha These look marvelous, Vrinda!
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