It is only 8 in the morning, but I already ran 9 miles! Today, I went on my first run with CARA (Chicago Area Runners Association). Every Saturday, they have long runs where you get to the meeting place by 6 a.m. and run with a pace group. I went with the 10:00 race group and it was a blast! It was so much better to run with other people and I am already done with my whole Saturday still in front of me! I met a ton of people, had some great conversations, and it was just a blast. I will definitely continue getting my butt out of bed by 5 a.m. on a Saturday in order to do this. Marathon training is a marathon in itself and it was so nice to have a group to run with. Next week, we will be doing 10 miles!
So, that is why I am in a brunch mood and this coffee cake is just the best. I found a recipe over at Hungry Couple and just adapted it slightly. This recipe called for cranberries. I won't lie, I made this during winter when it was cranberry season and then just forgot to post about it. However, you can totally use fresh blueberries or strawberries now that those are so amazing!
Cranberry Coffee Cake
Ingredients:
Cake:
3 eggs
1 1/2 cups sugar
3/4 cup unsalted butter, softened
1 tbsp vanilla
1 tbsp orange zest
1 1/2 cups nonfat, plain greek yogurt
2 1/2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 cups cranberries
Crumb Topping:
1/2 cup brown sugar
1 1/2 cups flour
1/2 cup unsalted butter, melted
1/4 tsp salt
Directions:
1. Preheat oven to 350 and grease a tube pan.
2. In a medium bowl, make the crumb topping. Mix all ingredients into the melted butter so that you have crumbs that look like wet sand.
3. To make the cake, in a medium bowl, whisk the flour, baking powder, baking soda, and salt.
4. In a large bowl, beat the eggs with the sugar and butter until well combined. Beat in the vanilla, orange zest, and greek yogurt. Stir in the dry ingredients until just combined and then, gently, mix in the cranberries. Pour the batter into your greased tube pan.
5. Take the topping and sprinkle on top of the batter until it covers the whole top.
6. Bake for 50-60 minutes or until cake has risen and is springy to the touch.
