Cake for breakfast makes perfect sense when yogurt steps in as the dairy component. With a tender crumb, spiced streusel, and tangy cranberries, this coffee cake is a delight with every bite.
To make the streusel: In a large bowl, combine the butter, sugar, salt, cinnamon, and vanilla.
Add the flour, beating until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
To make the batter: In the same bowl you mixed the streusel in, beat together the butter and brown sugar until smooth.
Beat in the eggs, one at a time, scraping the bowl between additions. Add the yogurt, extracts, baking powder, baking soda, salt, and flour. Mix until evenly combined; the mixture will be fairly stiff.
Spread the batter in the prepared pan. Drop the cranberry sauce by the teaspoon in dollops all over the top. Sprinkle the streusel evenly over the surface.
Bake the coffee cake for 40 to 45 minutes, until the center is firm when lightly pressed and a cake tester inserted into the center comes out clean. Remove from the oven, and let cool on a rack for 30 minutes before serving.
For the glaze: Whisk together the ingredients until smooth; drizzle over the cake.
Store the coffee cake, well-wrapped, at room temperature for several days. Freeze for longer storage.
Whole-berry cranberry sauce will make a prettier coffee cake; the berries look like jewels under the streusel.
