Cranberry Orange Coffee Cake

Ingredients:

Cake

2 eggs

1/2 cup butter (melted)

3/4 cup granulated sugar

4 ounces greek yogurt

1 tsp vanilla

1 1/4 cup flour

1 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg

1 tsp salt

juice of 1 orange

zest of 1/2 an orange

2 tbsp almond milk

Cranberry filling

1 1/2 cup fresh cranberries

1 tbsp flour

1 tbsp brown sugar

1 tsp cinnamon

Crumb topping

2/3 cup flour

1/4 cup brown sugar

1 tsp cinnamon

6 tbsp cold butter

zest of 1/2 an orange

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Grease an 8x8 pan and place parchment paper inside.

2. In a standing mixer or large bowl with a hand mixer, combine the eggs with a stick of butter. Add granulated sugar, greek yogurt and a tsp of vanilla. Then add the flour, baking soda, cinnamon, nutmeg, and salt just until combined.  Using a rubber spatula, fold in the juice of an orange and about half the zest. Thin out the batter out with 2 tbsp of almond milk (or milk of your choosing).

3. Create the cranberry filling in a separate bowl by tossing cranberries in brown sugar, flour, and spices which helps keep their shape and not sink to the bottom.

4. In a separate bowl, combine flour, brown sugar and cinnamon. Using your hands, add in cold butter until thoroughly incorporated. Then add the rest of the orange zest.

5. In the greased pan, add half the cake batter and spread evenly. Add half the cranberry mixture on top of the batter. Repeat with the rest of the batter, then cranberries. Sprinkle the crumb topping evenly on top.

6. Bake for 40 minutes. Once cooled, dust with powdered sugar.