4 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
1/2 cup butter
1/2 teaspoon salt
1 cup brown sugar
1 cup granulated sugar
2 cups vanilla yogurt
2 eggs
1 orange zested
4 tablespoons orange juice
1/2 cup walnuts coarsely chopped
1 cup fresh cranberries chopped
Combine flour, baking powder, baking soda, cinnamon, and salt in a bowl. Beat butter, brown sugar, and granulated sugar together. Add egg, orange juice, orange zest, and yogurt. Combine minxture with dry ingredients. Fold in chopped cranberries and walnuts.
Spray muffin tin with cooking spray. With a spoon, fill muffin tin 2/3 full with batter. Set the oven at 350 degrees. Bake for 20-25 minutes or until an inserted toothpick comes out clean. Makes 2 1/2 dozen coffee cakes.
orange glaze:
1 cup powdered sugar
2 tablespoons orange juice
1/2 teaspoon vanilla
1 teaspoon finely shredded orange zest
An orange glaze may be drizzled on the coffee cakes. Drizzle orange glaze over coffee cakes once cooled. Sprinkle extra orange zest over coffee cakes.
These zesty coffee cakes are perfect for fall! Enjoy!