Whole wheat Cranberry Coffee Cake | Cranberry Orange yogurt cake

Whole wheat cranberry coffee cake with orange glaze
I have used one 8 inch and mini springform pan for this recipe.

Ingredients

• 2 cups whole wheat pastry flour
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 tbs grated orange zest
• 1/2 cup unsalted butter
• 1 cup sugar
• 2 eggs
• 1 cup yogurt
• 1 cup dried cranberries

Crumb Topping

• 3/4 cup toasted pecans or walnuts
• 1/4 cup light brown sugar
• 1 tbs all purpose flour
• 1/2 tsp ground cinnamon
• 2 tbs dried cranberries

Directions

Preheat oven to 350 degrees F. Sift together flour, baking powder, baking soda and salt, set aside. In
another bowl beat butter and sugar until creamy. Add eggs and orange zest, beat well. Add dry ingredients alternately with yogurt, stirring after each addition. Stir in the cranberries.Pour the batter in the baking pan. Stir together the topping ingredients and sprinkle on top of the batter. Bake the coffee cake for about 40 to 45 minutes or until a tooth pick inserted into the center of the cake comes out clean. Let the cake cool for about 10 minutes. Stir together powdered sugar and enough orange juice to make pourable icing, drizzle the icing over the cooled cake.