Ingredients
For the streusel topping:
â…” cup dark brown sugar
2 tablespoons granulated sugar
2 teaspoons cinnamon
½ cup unsalted butter, melted
1â…“ cups all-purpose flour
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For the coffee cake:
½ cup granulated sugar
½ teaspoon dried rosemary
2¼ cups all-purpose flour
¼ cup dark brown sugar
1 teaspoon cinnamon
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup milk
½ cup plain Greek yogurt
¼ cup vegetable oil
1 egg + 1 yolk
2 teaspoons vanilla extract
1½ cups cranberries, halved
Tools Needed
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Bake with Me
Preparation
Adapted from Recipe Runner
Make the topping: Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles. Set topping aside.
Preheat the oven to 350℉.
Make rosemary-sugar: combine granulated sugar and rosemary in a food processor and pulse for 1 minute until rosemary is finely chopped. Transfer rosemary-sugar to a small bowl and set aside.
Make the batter: In a large bowl, whisk together the flour, rosemary-sugar, cinnamon, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, using the paddle attachment, mix together the egg + yolk, milk, yogurt, oil, and vanilla until well combined. Slowly add in the dry ingredients, until just combined.
Fold the cranberries into the batter using a silicone spatula.
Assemble coffee cake: Grease an 8x8 baking dish and pour ½ of the batter into the bottom of the dish. Next, add ½ of the streusel evenly over the batter. Pour remaining batter over top, and finish with the rest of the streusel.
Bake for 45-60 minutes, until a cake tester inserted into the center comes out mostly clean but not wet.
Let coffee cake cool on a wire rack for at least 20 minutes before serving.