This Cranberry Coffee Cake has a brown sugar streusel that’s a crumbly and sweet contrast to the tangy cranberry jam that tops this super moist coffee cake.
Preheat oven to 350°F. Grease and flour a 10-inch spring form pan.
Crancherry Sauce: In a saucepan over medium heat cook the cranberries, sugar, orange juice and zest until the fruit begins to break down. Stir in cherries and turn to low until reduced to a thick jam like consistency. Set aside to cool.
Topping: In a small bowl, stir the flour and sugar together to blend. Add the butter and mix until crumbly. Set aside.
Cake: In a medium bowl or electric mixer, stir together flour, sugar, baking soda, salt and baking powder. Add the eggs, yogurt and beat until thoroughly combined. Pour batter into prepared pan.
Spread 1 cup of the cranberry sauce on top evenly. Cover and refrigerate remaining sauce for other use. Sprinkle the topping over cranberry mixture.
Bake for 40 minutes.
Cool on a wire rack for at least 20 minutes and remove the from the spring form pan.