Easy Tangy Cranberry Streusel Coffee Cake

If you’re looking for a show-stopping dessert that pairs perfectly with coffee or tea, this Tangy Cranberry Streusel Coffee Cake is just what you need! Sweet, tangy, and delightfully crumbly, this lightened-up version of a classic coffee cake is made with wholesome ingredients and is designed to fit into your healthy lifestyle.

Ingredients

For the Cake

• 1 ½ cups all-purpose flour (or substitute with whole wheat for extra fiber)
• ½ cup granulated sugar (use a sugar substitute like Stevia or monk fruit for fewer points)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsweetened applesauce
• ½ cup plain non-fat Greek yogurt
• ¼ cup light butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries, chopped

For the Streusel Topping

• ¼ cup rolled oats
• ¼ cup all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons light butter, melted
• ¼ teaspoon ground cinnamon

Instructions

Preheat and Prepare

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round or square baking dish with non-stick spray or line with parchment paper for easy removal.

Make the Cake Batter

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine the applesauce, Greek yogurt, melted butter, eggs, and vanilla extract. Whisk until smooth.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
4. Fold in the chopped cranberries gently to distribute them evenly throughout the batter.

Prepare the Streusel Topping

1. In a small bowl, mix together the oats, flour, brown sugar, and cinnamon.
2. Add the melted butter and mix until the mixture becomes crumbly.

Assemble the Cake

1. Pour the batter into the prepared baking dish and spread it evenly.
2. Sprinkle the streusel topping evenly over the batter.

Bake the Cake

1. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

Nutritional Information

(Per Serving: 1 slice)

• Calories: ~140
• Protein: 3g
• Carbohydrates: 22g
• Fat: 5g
• Fiber: 2g
• WW Points: ~4

Why This Recipe Works

1. Healthy Substitutions: Unsweetened applesauce and Greek yogurt reduce the fat content while keeping the cake moist and tender.
2. Perfect Balance of Flavors: The tangy cranberries complement the sweet streusel topping, creating a balanced dessert that’s not overly rich.
3. Low in Points: By using light butter and a sugar substitute, this coffee cake fits into the Weight Watchers program without sacrificing flavor.

Tips for Success

• Don’t Skip the Streusel: The crumbly topping adds texture and sweetness, making this coffee cake extra special.
• Use Fresh Cranberries: Fresh cranberries provide the best tangy flavor, but frozen cranberries work just as well. No need to thaw them before using!
• Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Serving Suggestions

1. Morning Coffee Treat: Enjoy a slice of this cake with your morning coffee or tea for a cozy breakfast treat.
2. Holiday Brunch: Serve this cranberry coffee cake as part of your holiday brunch spread—it’s festive and crowd-pleasing!
3. Dessert: Pair a slice with a dollop of light whipped cream or a drizzle of sugar-free glaze for an elegant dessert.

This Tangy Cranberry Streusel Coffee Cake is the ultimate lightened-up indulgence. Perfectly balanced with sweet and tangy flavors, it’s a delightful addition to your baking repertoire. Whether you’re serving it at a gathering or enjoying it solo, this coffee cake will leave you satisfied without the guilt. Give it a try—you’ll love every bite!