Really, it’s all in the simplistic name. One day I was about to lose 80 cents of Greek yogurt to expiry. I also had oranges and cranberries….and Bischoff cookies. Hence was born, this coffee cake for the ages.

Craggy peaks of Bischoff cookie crumble offset the soft cake, creating a Mars-like atmosphere….so I imagine.

The Accidentally, Really Delicious Cran-Orange Yogurt Coffee Cake

• 1.5 c. flour
• 2 tsp. baking powder
• 1/2 tsp. Kosher salt
• 2/3 c. sugar
• Zest of one orange
• Juice of one orange
• 3 eggs
• 2 small containers of Greek yogurt
• 1/4 c. olive oil
• 2 tsp. vanilla
• 1 tsp. cinnamon
• 1 c. of dried cranberries

Topping:

• ~Half of a package of Bischoff cookies, crushed
• 2 T. flour
• 4 T. unsalted butter, melted
• 1 tsp. cinnamon

1. Preheat oven to 350F. Grease one 8″ cake round pan then line with parchment paper, greasing that also.
2. Combine flour, baking powder, and salt. Set aside.
3. In another bowl combine sugar and orange zest. Rub together with fingers so that the orange oils are released.
4. Whisk in orange juice, eggs, yogurt, oil, cinnamon, and vanilla.
5. Pour in dry ingredients and mix until just combined.
6. Stir in cranberries.
7. Pour batter into prepared cake pan.
8. Make the topping by combining all ingredients and crumbling into pea-sized balls. Gently press topping into the top of the batter.
9. Bake about 30 minutes. Cool about 10 minutes and remove from pan.