Yogurt-Cranberry Coffeecake

This moist, tender coffeecake bakes in a sheet-cake pan and makes 24 servings.

Ingredients:

Streusel
5 tablespoons (2 1/2 ounces) butter
1/2 cup (3 3/4 ounces) brown sugar, firmly packed
big pinch of salt
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 cup + 2 tablespoons White Whole Wheat Flour

Filling
1 cup (9 1/2 ounces) whole-berry cranberry sauce

Batter
1/2 cup (1 stick, 4 ounces) butter
1 cup + 2 tablespoons (8 1/2 ounces) brown sugar
2 large eggs
1 cup (8 ounces) plain or flavored yogurt
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups White Whole Wheat Flour

Preheat the oven to 350°F. Lightly grease a 9 x 13-inch pan.

To make the streusel: In a large bowl, cream together the butter, sugar, salt, cinnamon, and vanilla. Add the flour, beating until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.

To make the batter: In the same bowl in which you've just made the streusel (you can use a different bowl if you want, but this saves on washing dishes), cream together the butter and brown sugar, beating until smooth. Beat in the eggs, scraping the bowl and again beating until smooth. Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour. The mixture will be fairly stiff. Scoop the batter into the prepared pan. Dollop the cranberry sauce on top, breaking it up with a fork first, if necessary. Sprinkle the streusel over all.

To bake the coffeecake: Bake coffeecake for 40 minutes, or until a cake tester inserted into the center comes out clean. Remove it from oven, and cool for 30 minutes before serving (or serve it hot from the oven, if you don't mind it crumbling a bit!) Yield: 2 dozen 2-inch squares.

Cheesecake Squares

Ingredients:

1-1/4 cups chocolate wafer crumbs

1/4 cup butter, melted

2 packages (8 ounces each) cream cheese, softened

2/3 cup plus 2 tablespoons sugar, divided

2 eggs, lightly beaten

1-1/2 teaspoons vanilla extract, divided

1/4 teaspoon almond extract

1 cup (8 ounces) sour cream

CHOCOLATE STRAWBERRIES:

2 ounces dark chocolate candy bar

3 fresh strawberries

1 square (1 ounce) white baking chocolate

CARAMEL TOPPING:

6 caramels

1 tablespoon heavy whipping cream

Whipped cream

1 tablespoon sliced almonds, toasted

BERRY TOPPING:

1/4 cup seedless raspberry jam

6 fresh raspberries

6 fresh blackberries

6 fresh blueberries

Directions:

In a bowl, combine crumbs and butter. Press firmly onto the bottom of an 8-in. square baking dish. In a small mixing bowl, beat cream cheese and 2/3 cup sugar until smooth. Add eggs; beat on low speed just until combined. Stir in 1/2 teaspoon vanilla and the almond extract. Pour over crust. Bake at 325° for 45-55 minutes or until set.

Cool for 5 minutes. Meanwhile, in a small bowl, combine the sour cream, and remaining sugar and vanilla. Spread over filling; bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate for at least 5 hours or overnight.

In a small microwave-safe bowl, melt candy bar at 50% power; stir until smooth. Dip bottoms of strawberries in chocolate and place on a waxed paper-lined baking sheet to set. Microwave white chocolate, uncovered, at 50% power until melted; stir until smooth. Drizzle over strawberries. Refrigerate until serving.

Just before serving, cut cheesecake into nine squares. Place chocolate strawberries on three cheesecake squares.
For caramel topping, in a small microwave-safe bowl, combine caramels and cream. Microwave, uncovered, on high for 45 seconds, stirring once. Spoon over three cheesecake squares. Top with a dollop of whipped cream; sprinkle with almonds.

For berry topping, in a small microwave-safe bowl, combine jam and berries. Microwave, uncovered, on high for 45 seconds, stirring once. Spoon over remaining squares.