Cranberry Crumb Coffee Cake
"This easy breakfast cake is perfect for the holidays! It tastes best when itâ??s slightly warm and served with a bit of melted butter on top. Pure bliss! Store any leftovers slices in an airtight container or tightly wrapped in plastic wrap in the refrigerator for up to 4 days...."
INGREDIENTS
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for the topping
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½ c (60g) whole wheat flour (measured correctly)
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1 tsp (3g) ground cinnamon
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1 tbsp (14g) unsalted butter, melted
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2 tbsp (30mL) maple syrup
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for the cake
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1 ¾ c (210g) whole wheat pastry flour (measured correctly)
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1 ½ tsp (5) baking powder
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½ tsp (2g) baking soda
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1 tsp (3g) ground cinnamon
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¼ tsp (2g) salt
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1 tbsp (14g) unsalted butter, melted
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1 large egg, room temperature
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1 tbsp (15mL) vanilla extract
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½ c (125g) plain nonfat Greek yogurt
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1/3 c (80mL) maple syrup
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6 tbsp (90mL) nonfat milk
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1 ½ c (160g) fresh whole cranberries
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