A moist, buttery coffee cake contains a layer of fresh cranberries.
Adapted from The Breakfast Book.
- Yield:8 to 10
- Active time: 20 minutes
- Total time:1 hour 10 minutes
- 3 cups whole cranberries
- 1 1/2 cups sugar, divided
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 sticks unsalted butter, at room temperature
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup Greek yogurt
Preheat oven to 350°F. Lightly butter a 9 inch springform bundt pan or plain springform pan.
Place cranberries and 1/2 cup sugar in the bowl of a food processor. Pulse until berries are minced but not pureed.
In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
In a large bowl, beat together butter and remaining 1 cup sugar until light and fluffy. Add vanilla. Add eggs, beating until just incorporated.
Add flour mixture to wet ingredients, beating until just combined. Stir in yogurt.
Spoon 1/2 the batter into the prepared bundt pan. Spread cranberries evenly over the top. Cover cranberries with remaining batter.
Bake cake until golden and a tester comes out clean, about 50 minutes.