Cranberry Crunch Coffee Cake

• 1 cup sugar
• 2 large eggs, room temperature
• 1/4 cup canola oil
• 2 tablespoons butter, melted
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (8 ounces) lemon yogurt
• 2 cups fresh or frozen cranberries, coarsely chopped
• 1/2 teaspoon grated lemon zest
• 1/2 cup whole wheat flour
• 1/2 cup old-fashioned oats
• 1/2 cup packed brown sugar
• 1/4 cup chopped walnuts
• 1 teaspoon ground cinnamon
• 2 tablespoons thawed lemonade concentrate
• 1 tablespoon canola oil

1. In a large bowl, beat the sugar, eggs, oil, butter and vanilla until well blended. Combine the flour, baking powder and salt; add to the sugar mixture alternately with yogurt, beating well after each addition. Stir in cranberries and lemon zest.
2. Pour half of the batter into a greased 10-in. fluted tube pan. Combine the topping ingredients; sprinkle half of topping over the batter. Repeat layers.
3. Bake at 350u0b0 for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

sugar, eggs, canola oil, butter, vanilla, flour, baking powder, salt, lemon yogurt, frozen cranberries, lemon zest, whole wheat flour, oldfashioned oats, brown sugar, walnuts, ground cinnamon, concentrate, canola oil

Taken from www.tasteofhome.com/recipes/cranberry-crunch-coffee-cake/ (may not work)