Cranberry Coffee Cake

A moist, buttery coffee cake contains a layer of fresh cranberries.

Adapted from The Breakfast Book.

Cranberry Coffee Cake

About This Recipe

Yield:8 to 10
Active time:20 minutes
Total time:1 hour 10 minutes
This recipe appears in: Wake and Bake: Cranberry Coffee Cake


  • 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


  1. 1

    Preheat oven to 350°F. Lightly butter a 9 inch springform bundt pan or plain springform pan.

  2. 2

    Place cranberries and 1/2 cup sugar in the bowl of a food processor. Pulse until berries are minced but not pureed.

  3. 3

    In a medium bowl, whisk together flour, salt, baking powder, and baking soda.

  4. 4

    In a large bowl, beat together butter and remaining 1 cup sugar until light and fluffy. Add vanilla. Add eggs, beating until just incorporated.

  5. 5

    Add flour mixture to wet ingredients, beating until just combined. Stir in yogurt.

  6. 6

    Spoon 1/2 the batter into the prepared bundt pan. Spread cranberries evenly over the top. Cover cranberries with remaining batter.

  7. 7

    Bake cake until golden and a tester comes out clean, about 50 minutes.


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