Partridgeberry-Yogurt Coffee Cake

Submitted By: Downhome

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Difficulty: easy Prep Time: More than 15 Minutes Total Time: More than 1 hour

Topping:
1/4 cup white sugar
1/3 cup firmly-packed brown sugar
1 tsp cinnamon
1 cup chopped pecans
Batter:
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt (optional)
1/2 cup soft margarine
1 cup white sugar
2 large eggs
1 cup plain yogurt
2 tsp vanilla
1/4 tsp almond extract
1 cup prepared partridgeberry or cranberry sauce

To make the topping, combine sugars, cinnamon and nuts in a small bowl. Sift flour, baking soda and baking soda into a bowl. Combine yogurt and extracts in a bowl. In a large bowl with hand mixer, beat sugar and margarine until creamy. Beat in eggs one at a time, beating well after each addition. Beat in yogurt mixture alternately with flour mixture until thoroughly combined. Spread half of the batter evenly in greased 8x8x2-inch baking dish. Spoon on top 1/2 of the partridgeberry sauce and sprinkle with 1/3 of the topping mixture. Spread with the remaining batter; top with the remaining partridgeberry sauce, and sprinkle with 1/3 of the topping mixture. Using a knife, swirl topping and sauce into batter. Sprinkle with the remaining topping. Bake at 350°F for 1 - 1 1/4 hours. Serve with whipped cream or vanilla ice cream.