9ouncesall-purpose flourabout 2 cups, more for dusting pan
8tablespoonsunsalted butterwell softened at room temperature; more for the pan
3large eggsat room temperature
1cupplain low-fat yogurt
For the streusel:
1/4cuplight brown sugarpacked
2tablespoonsunsalted buttercold , cut into 4 pieces
Make the cake:
Position a rack in the middle of the oven and heat the oven to 325°F. Lightly butter and flour a 9-inch-square baking pan.
In a medium bowl, whisk the flour, baking powder, baking soda, nutmeg, and salt until blended.
With an electric mixer, beat the butter, sugar, and vanilla on medium speed until well blended, about 3 minutes. Reduce the speed to medium low and add the eggs one at a time, mixing until just incorporated. Using a wide rubber spatula, alternately fold the flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture. Add the chopped cranberries with the last addition of flour.
Scrape the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles. Bake for 40 minutes.
Make the streusel:
While the cake is baking, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter and mix, using a fork, until the ingredients are well blended and form small crumbs. Stir in the walnuts and cranberries.
After the cake has Baked for 40 minutes, sprinkle the streusel evenly over the top of the cake. Continue baking until a pick inserted in the center comes out clean, another 10 to 15 minutes.
Cool in the pan on a wire rack until warm or room temperature. Cut into squares and serve.
Make this delicious coffee cake even prettier with a drizzle of powdered sugar glaze. Mix together 1/4 cup of powdered sugar with a teaspoon of milk, add more milk until you reach drizzling consistency.