Cranberry Sauce Coffee Cake (12 servings) 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup softened butter (1 stick) 1 cup brown sugar - packed 2 large eggs 1 teaspoon almond extract 1 cup (8 ounces) vanilla yogurt 1 cup whole berry cranberry sauce For The Streusel Topping: 3/4 cup brown sugar - packed 3/4 cup all-purpose flour 1 teaspoon cinnamon 1/4 cup softened butter (1/2 stick) Cranberry sauce is great for baking. I've used it before in muffins, but this was my first attempt at a Cranberry Coffee Cake. I like to use the whole berry kind of cranberry sauce for baking. You get a little more texture and the sauce doesn't sink into the batter as easily. I'm happy to say that this coffee cake turned out great. The tangy berries offset the general sweetness of the cake for a very interesting flavor combination. I hope you like it as much as I did. How To Make A Cranberry Sauce Coffee Cake Preheat oven to 350 degrees. Prepare a 13 x 9 inch baking pan or two 9-inch round baking pans by greasing the inside and dusting with flour. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. In a separate bowl, beat the butter and brown sugar together until fluffy. Add the eggs and almond extract and beat until well combined. Add the flour mixture and the yogurt and mix in gently with a spatula until just combined. Try not to over-mix. Dollop batter into prepared pan(s) and flatten with a spatula. Layer the cranberry sauce on top. Using a knife, swirl the cranberry sauce into the batter. Mix together the streusel ingredients in a small bowl until crumbly. Sprinkle it over the coffee cake. Bake for 45 or until a toothpick inserted into the center of the coffee cake comes out clean (no batter sticking). Let the coffee cake cool 20 minutes before serving. It's time to finally use that can of cranberry sauce that's been hiding in your cupboard. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 3151. Submitted 11/21/2012.