Cranberry-Cherry Coffee Cake

Filling:

1. In a small bowl, combine preserves, orange juice and zest.
2. Stir and add fresh or frozen cranberries. Set aside.

Crumble Topping:

1. Mix flour and brown sugar first then pour over melted butter and stir to incorporate butter until both small and large crumbles form.

Cake:

1. Preheat oven to 350°F. Grease and line the bottom of one 9-inch springform pan with parchment paper.
2. Whisk all dry ingredients together in a large bowl including cinnamon. In a small bowl, whisk eggs, yogurt, vanilla and orange zest until smooth. Add wet ingredients to dry in two parts. Stir just until combined and smooth.
3. Pour cake batter into the prepared baking dish. Layer preserves filling all over top of batter, reserving about ¼ cup. Next, top with crumble covering the top and all edges. Bake for 45–55 min or until puffed up in the middle, and a toothpick inserted in the middle comes out clean and the top crumb is browned.
4. When 10 minutes remain on the timer, remove the cake and dollop the remaining preserves filling on the top, and return to oven to finish baking.
5. Let cool in the pan for 10 min. Release spring form, remove from pan and serve with a dusting of powdered sugar. Best served warm!