Cranberry Coffee Cake

Cranberry Coffee Cake

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

Ingredients

  • 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

Directions

  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.