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Country Cranberry Kumquat Coffeecake ~ from Sumptuous Spoonfuls #cranberry #coffeecake #recipe

Country Cranberry Kumquat Coffeecake

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes

Ingredients

Scale
  • 1 cup sugar
  • 1/4 cup butter, softened
  • 1/4 cup plain nonfat yogurt
  • 2 eggs
  • 1/4 cup pureed kumquats (cut the fruit, remove any large seeds, and puree the whole fruit, peel and all, in a food processor or handi chopper)
  • 1 teaspoon almond extract
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon cloves
  • 1 cup white whole wheat flour
  • 3/4 cup all purpose flour
  • 1/4 cup flax meal
  • 1 teaspoon baking powder
  • 1 cup fresh or frozen cranberries
  • 3 Tablespoons of white whole wheat flour
  • For the top: thin slices of kumquats, pecan halves, plus about 2 Tablespoons raw sugar

Instructions

  1. Preheat oven to 350 F.
  2. In a large mixing bowl, cream together the sugar and butter until creamy, then add in the yogurt and stir to mix well. Add the eggs and beat until smooth.
  3. Stir in the pureed kumquats, almond extract, cinnamon, cardamom and cloves.
  4. Add the flours, flaxmeal and baking powder and stir to mix well.
  5. In a small bowl, toss the cranberries with a few tablespoons of whole wheat flour. Fold the dusted cranberries into the batter.
  6. Spray a 10″ spring form pan with cooking spray (or pie pan or something like that … I actually used my pottery tortilla warmer because it has a nice lid for covering the cake). Evenly spread batter into the greased pan.
  7. Top with kumquat slices and pecans, then sprinkle raw sugar over everything.
  8. Bake at 350 for 50 – 60 minutes or until a wooden pick inserted in the center comes out clean.