Whole Wheat Cranberry Sour Cream Coffeecake

• STREUSEL TOPPING
• 5 tablespoons cold butter
• 1/2 cup brown sugar, firmly packed
• 1/8 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 cup white whole wheat flour
• 2 tablespoons white whole wheat flour
• FILLING
• 1 cup whole berry cranberry sauce, stirred to break up any clumps
• BATTER
• 1/2 cup butter
• 1 cup brown sugar
• 2 tablespoons brown sugar
• 2 large eggs
• 1 cup sour cream, low-fat is fine, avoid nonfat
• 1/4 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups white whole wheat flour

1. Preheat the oven to 350u0b0F Lightly grease a 9" x 13" pan.
2. To make the streusel: In a large bowl, beat together all of the streusel ingredients until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.
3. To make the batter: In the same bowl in which you've just made the streusel (you can use a different bowl if you want, but this saves on washing dishes), beat together the butter and brown sugar until smooth.
4. Beat in the eggs one at a time, scraping the bowl and again beating until smooth. The mixture may look slightly curdled; thats OK.
5. Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour. The batter will be fairly stiff.
6. Scoop the batter into the prepared pan, smoothing it to the edges.
7. Stir the cranberry sauce to break up any clumps, and spread it atop the cake.
8. Sprinkle the streusel evenly atop the cake.
9. Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean.
10. Remove it from oven, and cool for 30 minutes before serving (or serve it hot from the oven, if you don't mind it crumbling a bit!).
11. Yield: 2 dozen 2" squares.

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Taken from www.food.com/recipe/whole-wheat-cranberry-sour-cream-coffeecake-468664 (may not work)