With a small crop of cranberries sill in my refrigerator, I decided to use some up in a coffee cake (with a yummy streusel topping).

This is a slightly altered recipe of mine, that happens to be one of Dave’s favorites (this time I made it using all cranberries, instead of a berry mix). Although the ingredients list is long, don’t let it deter you. The cake comes together quite quickly… Most delicious when served still warm with a little scoop of ice cream.

 

 

 

 

 

Cranberry Coffee Cake

Streusel Topping:

1/2 cup All-Purpose Flour

1/4 cup Sugar

1/4 tsp Cinnamon

1/4 cup Margarine

 

Stir together the flour, sugar, and cinnamon. Cut in the margarine until crumbly. Set aside.

 

Filling:

1 cup Cranberries (fresh)

1/2 cup Chopped Walnuts (or walnut pieces)

1/4 cup Sugar

 

Toss the cranberries, nuts, and sugar together. Set aside.

 

Batter:

2 tbsp Ground Flaxseeds

1/4 cup water, warm

1 1/3 cup All-Purpose Flour

1 1/2 tsp Baking Powder

1 tsp Cinnamon

1/3 cup Non-Dairy Milk

1/4 tsp Apple Cider Vinegar

1/4 cup Margarine

2/3 cup Sugar

1/3 cup Non-Dairy Yogurt

1 tsp Vanilla Extract

 

Preheat oven to 375°F and grease a 9 inch round cake pan. For easier removal, I line the bottom with foil and then grease.

Stir together the flaxseeds and water. Set aside and allow to thicken.

Stir together the flour, baking powder, and cinnamon. Set aside.

Stir together the milk and vinegar. Set aside.

Cream the margarine. Add sugar, yogurt, vanilla, and flaxseed mixture. Beat until smooth. Add the flour mixture in 2 additions, alternating with the milk. Beat thoroughly after each addition.

Spoon batter into pan, and level the surface. Spread the filling over the batter. Sprinkle the streusel topping evenly over the top.

Bake for 50 -60 minutes, until an inserted toothpick comes out clean.

Cool on rack for 20 – 30 minutes before removing from pan.