Using Stonyfield Strawberry Yogurt in place of sour cream not only reduces calories and fat but adds extra flavor. Check out our Substitution Guide.
| 1 1⁄4 | stick | butter |
| 1⁄2 | c | brown sugar |
| 2 | c | flour |
| 1 | tsp | baking soda |
| 1⁄2 | tsp | salt |
| 1⁄2 | tsp | nutmeg |
| 1 | tsp | cinnamon |
| 1 | tsp | vanilla |
| 1 | tsp | baking powder |
| 2 | eggs | |
| 1 | c | sugar |
| 1 | c | Stonyfield Organic Low Fat Strawberry Yogurt |
| Topping | ||
|---|---|---|
| 3 | c | mixed berries (fresh or frozen) |
| 1⁄2 | c | dried cranberries |
| 1⁄4 | tsp | nutmeg |
| 1⁄2 | c | chopped walnuts |
| 1⁄2 | tsp | cinnamon |
Preheat oven to 350°.
Grease and flour two 10 inch square pans.
Mix coffee cake ingredients and pour into pans, set aside.
Mix topping ingredients and spread over top of cake batter.
Bake for 35 minutes.
Makes two coffee cakes, about 8-10 slices each.