Cranberry Orange Coffee Cake

• FOR THE COFFEE CAKE:
• 1-1/3 cup Whole Wheat Pastry Flour
• 2/3 cups All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Kosher Salt
• 1 teaspoon Ground Cinnamon
• 1/4 cups Butter, Softened
• 1/2 cups Granulated Sugar
• 1/4 cups Brown Sugar
• 1 whole Orange, Zested
• 1 whole Egg
• 1 whole Egg White
• 1-1/4 cup Plain, Non-fat Greek Yogurt
• 1/4 cups Freshly Squeezed Orange Juice
• 1 teaspoon Vanilla Extract
• 1 cup Fresh Or Frozen Cranberries
• FOR THE STREUSEL TOPPING:
• 1/2 cups Whole Wheat Pastry Flour
• 1/2 cups Lightly Packed Brown Sugar
• 1/2 teaspoons Ground Cinnamon
• 2 Tablespoons Cold Butter Cubed

1. Preheat oven to 350 F and grease and flour an 8 inch springform pan or an 8x8 baking pan.
2. In a large bowl, whisk together the flours, baking powder, baking soda, salt, and cinnamon.
3. In a mixing bowl using an electric mixer, cream together the butter, sugars, and orange zest until fluffy, about 3 minutes. Add the egg and egg white, beat until smooth. Beat in the Greek yogurt, orange juice, and vanilla extract until well combined.
4. Slowly add in the dry ingredients into the wet ingredients, mixing until just combined. Gently fold in the fresh or frozen cranberries.
5. To make the streusel topping, place the flour, brown sugar, and cinnamon in a medium bowl and whisk together. Work the butter into the mixture with your fingertips until large crumbles form.
6. Pour the coffee cake batter into the prepared pan and top it with the streusel topping.
7. Bake until golden brown and a toothpick inserted in the center comes out clean, about 45-55 minutes. Cool on a wire rack and serve.

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Taken from tastykitchen.com/recipes/breakfastbrunch/cranberry-orange-coffee-cake-2/ (may not work)