Cranberry Yogurt Coffeecake

Need ideas for leftover cranberry sauce?  Want to have something festive for Thanksgiving morning?  Try Cranberry Yogurt Coffeecake!  I’m such a sucker for coffeecake.

Cranberry Yogurt Coffeecake
yield 24 – 2″ servings

5 Tbs. butter
1/2 cup brown sugar (or 3.75 oz. by weight)
big pinch of salt
2 tsp. ground cinnamon
2 tsp. vanilla
1 cup + 2Tbs. AP flour (or 4.5 oz. by weight)

1 cup whole-berry cranberry sauce (This is a minimum.  I like more in my middle… cranberry sauce that is!)

1/2 cup butter
1 cup + 2 Tbs. brown sugar (8.5 oz. by weight)
2 eggs
1 cup plain yogurt (or flavored)
1/4 tsp. almond extract
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups AP flour

1.  Preheat oven to 350 degrees.  Grease a 9×13 pan.
2.  Make streusel:  Cream together butter, sugar, salt, cinnamon and vanilla.  Add flour until forms coarse crumbs.  Set aside.
3.  Make batter: In large bowl, cream together butter and brown sugar until smooth.  Beat in  eggs one at a time.  Beat in the rest of the ingredients.  Pour into your pan.
4.  Spoon the cranberry sauce randomly around the batter.  It doesn’t spread much when baking, so I preferred more filling.
5.  Sprinkle streusel on top.
6.  Bake 40 minutes or so.  I always check after 30 minutes with my cake tester (i.e. toothpick).

Recipe for above originated from

The top of my coffeecake was not very pretty.  Delicious, yes (or it wouldn’t be posted here!), but pretty no.  Not like the original photo.  Soooooo… to solve this problem I just whisked up some powdered sugar icing and drizzled it on top of the somewhat cool coffeecake.


1/2 cup powdered sugar
1 tsp. of milk plus more

Mix powdered sugar and milk together.  I added milk 1/2 tsp. at a time until the icing came together and drizzled from the spoon like maple syrup.  Then drizzled from my spoon onto the cake.

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Yogurt Parfait

Since I get a little teased (okay, a LOT) for having unhealthy food on this blog, here is a healthy recipe!  Fruit, vitamins, minerals, antioxidants and protein all in a glass.  There are many fruit parfait combos out there obviously, but I really enjoyed the colors and different fruit flavors in this one.  If you like the one at McDonalds, I am almost 100% sure they use Dannon’s Light & Fit Vanilla Yogurt.  I buy the big tub and it tastes exactly like the yogurt parfait at McDonalds.

Yogurt Parfait
yield 2 servings

1 cup plain yogurt + 1/4 tsp. vanilla OR 1 cup vanilla yogurt
1/4 cup strawberries, diced
1/4 cup mango, diced
1/4 cup blueberries
1/2 kiwi, diced
1/2 cup granola (we liked the organic oat and honey, but use what you have on hand or what you like)
2  tsp. honey

1.  Mix together the yogurt and vanilla if using plain yogurt.  Obtain 2 large serving glasses or 2 bowls.
2.  Mix the strawberries, mango, blueberries and kiwi together.  As pictured above, I layered each part of the parfait once.  You can do that by dividing and layering the yogurt, then fruit, the granola, then honey between the two serving glasses.  Or, for more layers: layer 1/4 cup of yogurt into each glass, a fourth of the fruit mixture into each glass, a fourth of the granola into each glass.  Repeat.  Drizzle the top layer with honey.

Denny’s French Toast

This has got to be the best french toast I’ve had.  Soft, chewy, sweet and delicious.  Maybe because it reminds me of Sunday morning breakfasts with mom and my sisters at Denny’s or because it is simple and easy to put together.  No prepping and soaking overnight – no extra cream cheese, blueberries, etc. etc.  I love those things, but this is simple and everything you need is already in your fridge.

Denny’s French Toast
from Todd Wilbur’s “Top Secret Recipes 2”
yield 6 pieces of french toast

4 eggs
2/3 cup milk
1/3 cup flour
1/3 cup sugar
1/2 tsp. vanilla
1/4 tsp. salt
1/8 tsp. cinnamon
6 slices of Texas Toast (or thick white bread)
2-3 Tbs. butter

1.  Mix eggs, milk, flour, sugar, vanilla, salt and cinnamon in large, flat bottom bowl.
2.  Turn a skillet on medium-low or electric skillet to 325 degrees.  Drop in 1 Tbs.  butter or use the stick to cover the bottom with butter.  When I had my skillet on less than 325, it took a lot longer to cook the bread.
3.  Lay 1 slice of bread into the batter and allow to soak for about half a minute.  Allow the batter to drip off and place into the skillet.
4.  Let each side cook about 2 minutes.  Each side should look toasty/golden brown.   Additional butter may be added to the pan if you need it.
5.  Sprinkle with powdered sugar using a sieve or flour/sugar shaker.  Add any toppings you would like!  Nuts, berries, syrup, etc.

Original Pancake House Apple Pancake

Great for when guests are over!  I make this every time we have people stay over at the house.  What a warm and delicious scent to wake up to and eat.

This is from one of my favorite chefs – Todd Wilbur.  I don’t think I’ve ever seen in on the Food Network, but he clones restaurant recipes and is very good at it.  So that lead me to one of my favorite breakfast places — the Original Pancake House.  Now, their regular pancakes are based on a sourdough starter and all that would take quite a bit of work.  But, their apple pancake is equally delicious and very doable!  It took a little time to make but well worth it.  I wonder if to save time you could cook the apples in the evening and then let it sit in the fridge until morning.  I made this in the morning and just had a late breakfast.

The original recipe uses a cast iron skillet or 9-10″ non-stick skillet.  If you have one then feel free to use it!  I don’t own of any non-stick skillets that can stand up to 475 degrees in an oven.  Even my Calphalon and Pampered Chef will only go up to 450 and 400 degrees respectively.  Instead, I used my pie pan that I did have on hand and then put a sheet of non-stick aluminum foil on top.  Worked like a charm!

Original Pancake House Apple Pancake
recipe from Todd Wilbur’s “Top Secret Recipes 2”
yields 1 large pancake

2 medium Granny Smith apples, peeled and sliced (16-20 slices each)
3 Tbs. salted butter (or if you only have unsalted on hand like me, use it and add a pinch of salt)
1/2 cup light brown sugar
3/4 tsp. ground cinnamon

3 eggs
1/3 cup milk
1/3 cup heavy cream
2 Tbs sugar
1/4 tsp salt
1/4 tsp. vanilla
1/2 cup flour

1.  I used my apple peeler/corer/slicer to do the apples and it made the slices perfect.  If you don’t own one, just peel, core and slice the apples fairly thin.
2.  Melt 3 Tbs. butter in your cast iron skillet or non-stick pan that can stand 475 degrees.  I used a plain non-stick skillet.
3.  Add the apples, brown sugar, and cinnamon.  Cook for 10 minutes.  If using the pie method like me, pour your apple mixture into a non-stick foil covered pie pan at this point.  Let mixture stand 1 hour.  Or simply leave in your skillet one hour if you are going to put that skillet in the oven.
4.  Preheat oven to 475 degrees.  In a large bowl, beat eggs with electric mixer.  Add milk, cream, sugar, salt and vanilla.  Continue beating until everything is dissolved.
5.  Sift in the flour and mix until incorporated.  The batter needs to rest 10 minutes.
6.  Pour the batter that you made on top of the apples.  Bake 15-18 minutes.  Watch carefully as 1 minute it was light golden brown and the next it was medium and suddenly loose around the edges.  You want medium and loose around the edges.
7.  Put a large plate on top of your skillet or pie pan and invert.  The apples should then be on top!  Serve with powdered sugar and enjoy!

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Edgeware

Sausage Broccoli Bake

This breakfast or brunch recipe is wonderful!  So many ways to change it up and use different vegetables or meats.  I love omelets, but making them can be sometimes frustrating.  The eggs fall apart, the meats fall through the egg, the cheese goes everywhere.  But if you make this instead you still have an omelet and a no-fail breakfast meal.  I have not tried freezing it… but I believe if you were to put it into a foil pan after layering you would be able to freeze it and then thaw in the fridge.  After thawed completely, follow baking directions as normal.  Or even bake or freeze them in a muffin pan for individual portions.

Sausage Broccoli Bake
yield 8 servings

1/2 lb. breakfast sausage, crumbled and cooked
1 c. broccoli, chopped and cooked
1 c. shredded cheddar cheese
3 eggs
1-1/4c. milk
1/2c. flour
1 t. baking powder
1/2t. salt

1.  Preheat oven 350 degrees.  Grease/spray a 9″ pie pan.  Spread all the sausage on the bottom of the pan, layer broccoli on top, layer the cheddar on top of the broccoli.
2.  In large bowl, whisk together the eggs, milk, flour, baking powder and salt.  Pour the egg mixture on top of the cheese.
3.   Bake 25-30 minutes.

Super Banana Muffins

The most delicious banana muffin I’ve ever had.  Wowzer.  I think the secret is using 3 bananas in the recipe instead of 1 – which is usually standard in most banana muffin recipes I have seen.  They are best the day they are made still slightly warm.  I added mini chocolate chips to the topping of some of the muffins and my 4 year old ate THREE muffins in one sitting!

Super Banana Muffins
yields 12

1 1/2c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
3 bananas, mashed (1 cups of smashed banana)
3/4 c. sugar (or Splenda)
1 egg, beaten
1/3 c. vegetable oil or applesauce
1 tsp. vanilla

1/3c. brown sugar
2Tbs. flour
1/8 tsp. cinnamon
1 Tbs. butter, cold and cut up

1.  Preheat oven 375 degrees.  Line muffin pan with liners or grease and flour.
2.  Mix together the dry ingredients: flour, baking powder, baking soda, salt and cinnamon.
3.  Mix together in a separate bowl the wet ingredients: mashed banana, sugar, egg, oil (or applesauce) and vanilla.
4.  Add wet ingredients to dry ingredients and stir just until barely combined.
5.  Scoop into muffin tin using 3 Tbs. scoop or simply fill until 3/4ths of the way full.
6.  In small bowl, mix together the brown sugar, flour and cinnamon.  Mix in the butter with your fingers until the mixture resembles fine crumbs.  Scoop about 1 Tbs. of streusel topping onto each muffin.
7.  Bake  17-20 minutes.

Lemon Blueberry Coffeecake

I love love love this coffeecake.  It is easy to make, has wonderful flavor and you can eat it for breakfast, snack or dessert.  I love multi-tasking recipes.  It also freezes beautifully and tastes fresh after thawing.  I made this today for my friend Andrea who just had a baby last week.

Be sure to use fresh lemons.  I tried zesting older lemons and the lemon flavor is not as prominent.  (Or if you have an abundance of lemons, you can freeze the zest in a baggie and juice in a ice tray.  I love having zest on hand.)  If you don’t have lemon extract, it is fantastic when making lemon loaves!

Why room temperature eggs and sour cream?  The dairy ingredients are much better at trapping air bubbles when they are at room temperature.  Cold ingredients can’t trouble air bubbles as well and therefore do not make as tender a cake.

Lemon Blueberry Coffeecake
adapted from King Arthur Flour

8 tablespoons butter, softened
1 cup sugar
2 large eggs, room temp.
1 cup sour cream, room temperature (I have also tried with plain greek yogurt as well.  Worked great!)
1 teaspoon vanilla extract (I’ve also tried with 1/2 tsp. vanilla and 1/2 tsp. fiori di sicilia extract.  Good, too.)
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh blueberries (or frozen)

1/2 cup granulated sugar
1 cup flour
pinch of salt
2 tsp. lemon zest (zest of 2 medium lemons)
6 tablespoons butter, softened (I ran low once and used 4 Tb.  It turned out fine!)
1/8 teaspoon lemon extract


1.  Preheat 350 degrees.  Spray or grease and flour a 9×13 or 2 round 8″ pans.  You will need 1 large bowl and 1 medium bowl (used twice), a mixer and a spatula.
2.  For coffeecake: Cream butter and sugar until light and fluffy.  Add eggs and beat one at a time.  Add sour cream and vanilla and beat.
3.  Whisk together flour, baking powder, baking soda and salt.  Add to batter and stir only a few times.  Make sure to under-stir a little because you will be stirring more times once you add the blueberries.
4.  Fold in blueberries.  Spread the batter into the prepped pan.  Especially with the greek yogurt, the batter can be thick.  I spread it with a spatula that I sprayed with cooking spray and this trick works well (even on sticky stuff like Rice Krispy treats, too.)
5.  For topping: In the bowl you had your flour mixture in before and dumped out, whisk together sugar, flour and salt.  Toss in lemon zest.  Cut in butter until it resembles crumbs.  Sprinkle lemon extract and toss.  Then sprinkle the topping onto the batter.
6.  Bake 30-35 minutes in 9×13 pan or 20-25 minutes in 2 round pans.  Test with toothpick and cool before serving.

**Freezing instructions**  For gifts to people, I bake this in a disposable round pan that has a lid.  (3 pans for $1 at Dollar Tree)  Freeze once it is completely cooled.  Thawing directions:  Leave on counter overnight.  Easy!  For just myself, I wrap sections up in foil and then put them in freezer bags.  Easy breakfast in the morning.

Recipe adapted from King Arthur Flour

Simple Baked Oatmeal

This is a warm, simple, inexpensive and comforting dish.  But don’t let the simplicity fool you!  It is really delicious.  It can be prepped the night before or that morning.  You can add blueberries, walnuts, raisins, etc. to meet your taste.  Be aware that this serves 6!  It is too much food for our family and it does not reheat that wonderfully… so I would suggest making this in small containers and then freezing it before thawing overnight to bake in the morning.

Simple Baked Oatmeal
yields 6 servings – cut in half for smaller family size

1/3 cup butter or applesauce
2 large eggs
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup + 2 Tbs. milk
3 cups oatmeal ( regular or quick)

1.  Melt the butter or pour applesauce into a greased 1 1/2 qt. baking dish.
2.  Add eggs and beat.
3.  Mix in brown sugar, baking powder, vanilla, cinnamon and salt.  Stir until there are no lumps.
4.  Add the milk and then the oats.
5.  Stir until it is mixed very well and put in the fridge overnight.
6.  Bake at 350 degrees 35-45 minutes.
7.  Serve with warmed milk on top and any other toppings you would like to add.

Blueberry Buckle

On the theme of berries…. might as well throw in a Blueberry Buckle!  Originating in the same theme as “cobbler,” a buckle is a coffeecake with blueberries traditionally inside and named “buckle” because of the buckling on the top.

I think it tastes like something a Bed and Breakfast would serve.  Best eaten warm out of the oven to keep the top crunchy.  I’m already wanting a cup of coffee to go with it!  What I also love about the recipe is that it comes with weight measurements.  This makes it soooooo easy to measure because you just put your bowl on the scale and tare it every time you have a new ingredient!  No using tons of measuring cups AND it is way more accurate since weight is much more dependable than “1 cup of flour”.  I made this with Splenda inside and without – tastes the same either way!  I always include real sugar in the topping though.

Blueberry Buckle
based on recipe by King Arthur Flour

1/3 cup (2 ounces) sugar
1/2 cup (2 ounces) All-Purpose Flour
1 teaspoon cinnamon
1/4 cup butter or margarine

2 cups (8 1/2 ounces) All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (5 1/4 ounces) sugar or Splenda
1/4 cup butter or margarine
1 large egg
1 teaspoon vanilla
1/2 cup milk
2 cups fresh or frozen blueberries, well drained

Preheat to 375 degrees.

Making the Batter: Blend the flour, baking powder and salt together in a medium sized mixing bowl. In a large bowl cream together the sugar, butter or margarine, egg and vanilla. Alternately add the milk and the flour mixture to the creamed mixture, ending with flour. Stir only enough to blend. Fold in the blueberries.  Pour into 9″ cake pan.

Topping: In the bowl you emptied the flour from, mix the sugar, flour and cinnamon in a small bowl.  Cut in the butter.

Sprinkle the topping over the batter and bake for 35-45 minutes, or until toothpick is clean.  Cool and invert onto a pretty plate or just dive right in!

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