Cranberry Coffee Cake
A healthy cranberry coffee cake recipe made with fresh cranberries and Greek yogurt. The BEST Christmas brunch treat or holiday party dessert.
Prep: 15 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 10 servings
Ingredients
For the Cranberry Coffee Cake:
- ½ cup unsalted butter (1 stick), at room temperature
- 1 cup granulated sugar plus 2 tablespoons
- 2 large eggs at room temperature
- 1 cup low-fat plain Greek yogurt or full-fat (you can use fat free, but the cake will be slightly less moist)
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 2 cups white whole wheat flour
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder I recommend using aluminum free
- ½ teaspoon salt
- ¾ cup fresh cranberries (or frozen and thawed)
For the Glaze:
- 3/4 cup powdered sugar plus additional as needed
- 2 tablespoons plain Greek yogurt
- ½ teaspoon pure almond extract
Instructions
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Generously butter and flour a 10-cup bundt pan. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, incorporating fully between each. Scrape down the sides of the bowl, then add the Greek yogurt, vanilla extract, and almond extract.
- In a separate medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, and salt.
- Add to the butter/yogurt mixture and beat gently until evenly combined. Fold in the cranberries.
- Pour the batter into the prepared pan, smooth the top, then bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pan on a wire rack for 5 minutes. Turn out of the pan onto the rack and allow to cool a few more minutes.
- To make the glaze, whisk together powdered sugar, Greek yogurt, and almond extract until smooth. If you desire a thicker glaze, add additional powdered sugar a tablespoon at a time until you reach the desired consistency. Drizzle the glaze over the cake, then slice and serve.
Notes
- TO STORE: Keep leftover cranberry coffee cake well wrapped at room temperature for up to 2 days.
- TO FREEZE: Cranberry coffee cake may be stored in the freezer for up to 3 months. For best results, wrap tightly in plastic wrap and then a layer of foil. Defrost overnight in the fridge or at room temperature for several hours before serving.
Nutrition
Serving: 1(of 10) with glazeCalories: 376kcalCarbohydrates: 62gProtein: 9gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 59mgPotassium: 113mgFiber: 3gSugar: 30gVitamin A: 349IUVitamin C: 1mgCalcium: 74mgIron: 2mg
