Leftover Cranberry Sauce Greek Yogurt Coffee Cake

Instructions:

1. In a medium bowl, combine 130g flour, 100g granulated sugar, 100g brown sugar, 5g cinnamon, and 2g salt. Pour in 115g of melted butter and stir with a fork until the mixture forms thick, pebble sized clumps. Note: Don't overwork it into a paste; you want distinct chunks.
2. Whisk together 260g flour, 200g sugar, 10g baking powder, 3g baking soda, and 3g salt in a large bowl. Whisk vigorously for 30 seconds to ensure the leaveners are evenly distributed.
3. In a separate bowl, whisk 2 eggs with 245g Greek yogurt, 115g melted butter, 10ml vanilla, 5ml almond extract, and 15ml orange zest. Whisk until the mixture is pale and completely smooth.
4. Pour the wet mixture into the dry ingredients. Use a spatula to fold gently until just a few streaks of flour remain. Note: Over mixing here will lead to a tough, rubbery cake.
5. Spread half the batter into your lined 9 inch pan. Spoon about 125g of the leftover cranberry sauce over the top and swirl slightly. Repeat with the remaining batter and sauce to create layers.
6. Sprinkle the prepared streusel evenly over the top, covering every corner. Bake at 350°F (180°C) for 45 minutes until a toothpick comes out with only a few moist crumbs.
7. Look for the edges to start pulling away from the pan and the streusel to look golden and matte rather than oily. This is your sign that the structure has set.
8. Let the cake rest in the pan for at least 20 minutes before lifting it out. If you cut it while hot, the cranberry sauce will run, and the crumb will seem gummy.