Cranberry Orange Coffee Cake : with a little help from Stonyfield
My daughter came home the other day raving about a cranberry orange scone. She just went on and on about how it was such a yummy, Christmas timey flavor, but that it “wasn’t like bread, it would be better if it was like bread.”… I thought that was a funny way of describing a scone. Anyway, we were going out of town for a week and I wanted to have a special surprise for breakfast for our last family breakfast for the week – so I went with a Cranberry Orange Coffee Cake. Coffee Cake is my son’s favorite thing to pick when we go out for breakfast, so I thought it would be a hit with everyone…. and it was!
I have been experimenting a lot with swapping yogurt for other ingredients just to make our recipes a little healthier and this is a really tasty one! Typically this cake I would use a 1/2 cup of butter, but instead I used only 1/4 cup of unsalted butter and used lowfat Stonyfield Greek yogurt as a substitution. I feel like this is a great way to give our family a little bonus nutrition even in our holiday splurges. Yogurt is lower in fat, higher in protein, and offers vitamins and nutrients that we don’t get with butter. I have found that if I use a lowfat or full fat yogurt (regular or Greek) I get a very similar consistency than with the traditional ingredients. I always like to swap lower fat ingredients when I can, but I don’t personally have a lot of luck when I use non-fat yogurt, it still tastes yummy, but the consistency is a little chewy.
I have been swapping yogurt in lots of old family recipes for a while now – this coffee cake recipe with the yogurt swap was a first and I am happy to report it is super delicious and I honestly cannot even tell the difference! This is a really easy recipe – a very special breakfast or even as a holiday dessert!
Cranberry Orange Coffee Cake
- 1/4 cup unsalted butter
- 1/4 cup Greek yogurt *I use Stonyfield of course!*
- 1/2 cup raw sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- dash of salt
- grated orange rind (of one orange)
- 1 cup white flour
- 1 cup whole wheat flour
- 1 cup creamy Stonyfield Lowfat “Smooth & Creamy” French Vanilla yogurt (the recipe from my mom’s recipe book that I adapted this from has sour cream, but I think yogurt is a bit healthier, and using vanilla really compliments the sweet coffee cake recipe)
- 1 cup dried cranberries
- 1/2 cup sugar
- 2 tsp cinnamon
- 2 tsp vanilla extract
- 1/2 cup chopped pecans
Preheat oven to 350°F.
For the cake first mix together all of the dry ingredients (and orange zest). Then add in butter and yogurt. Fold in cranberries.
Mix together the Crumble filling in a separate bowl.
Spread about two thirds of the cake mixture into a greased 9X11 pan. Sprinkle the Crumble filling over the cake mix. Put the remaining cake mix in a thin layer on top.
Bake at 350 for 40 minutes. Voila! Delicious Coffee Cake made with whole wheat and yogurt at home. This was the first time I cut the butter with Greek yogurt and I was so happy with the results, and so was my taste tester! I think this might be on the menu for Christmas morning!
The yogurt substitution guide below by Stonyfield has has been really helpful in my kitchen! Make sure to check it out and experiment – you may find that you enjoy a healthier version even more!