Cranberry Greek Yogurt Coffee Cake

1 Dec

I saw this recipe online at foodgawker last fall. It was full-on cranberry season, and I wanted something sweet to make on a Sunday afternoon.

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This was the perfect thing!

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It comes together in a snap. Then bakes up nice and goldenIMG_1315.

You can either do a glaze for this cake (maybe a nice orange-flavored glaze would be nice) or powdered sugar.

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We kept it simple with powdered sugar. Look how nice it looks.

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It was so moist and delicious. I could see this as being a perfect breakfast cake or housewarming cake.

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Cranberry Greek Yogurt Coffee Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 1 cup plain Greek yogurt
  • 1/2 tsp. vanilla extract
  • 12 ounces fresh or frozen cranberries

Directions:

Preheat oven to 350 degrees. Grease and flour a Bundt pan.

In a medium bowl, combine the flour, baking power and salt and mix well.

In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and sugar together until fluffy. Add the eggs and vanilla and mix until well-combined. Fold in the Greek yogurt and about half of the cranberries.

Spread half of the batter into the prepared pan and spread the remaining cranberries on top of that layer. Cover with the remaining batter.

Bake in the preheated oven for 55-65 minutes until the edges are golden brown and a toothpick inserted in the middle of the cake comes out clean. Cool completely before cutting.

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9 Responses to “Cranberry Greek Yogurt Coffee Cake”

  1. Liz December 21, 2013 at 10:13 pm #

    Soooooo…. Without a stand mixer and using a hand mixer stuck on one speed, did not provide the support I needed. My butter never creamed so I had a “batter” the consistency of cookie dough. Will let you know how it turns out…..

    • lmullane December 23, 2013 at 5:23 pm #

      That’s strange Liz….was your butter soft enough? I hope it still came out allright!

      • Liz December 30, 2013 at 9:19 pm #

        It was DENSE!!!! Good but more like a pound cake.

      • lmullane January 5, 2014 at 1:01 pm #

        That’s so great to hear, Liz!!!

  2. Andrea Cianfrani December 10, 2013 at 2:39 pm #

    And meant to ask you… is it pretty sweet? I’m always looking to cut the sugar in my cakes, and was going to go half on this one, but am hesitant because of the need to cut the bitterness of the cranberries. Any thoughts? Can’t wait. Looks like the perfect Christmas morning cake!

    • lmullane December 10, 2013 at 3:00 pm #

      Two factors make it a little less sweet: cranberries and greek yogurt. I have made a blackberry greek yogurt cake that I felt to be sweeter than the cranberry version. I wouldnt cut half the sugar – you can try to cut down a smidge on this one. But i think you need to give it a whirl first to see what you think.

      I think serving this on xmas morning would be perfect! It’s really festive and a nice breakfast cake. Oh, and maybe dont attach a magnetic chip-clip on christmas morning 🙂 Hahahahaha we’ve all been there!

      • Andrea Cianfrani December 10, 2013 at 9:27 pm #

        Thanks for the feedback – you were totally right. I went full sugar and it isn’t too sweet. Turned out great. Might garnish with some mint on xmas, but this is an easy keeper and quite tasty. Thanks!

      • lmullane December 15, 2013 at 9:47 pm #

        Oh yay!! So glad it worked out, Ann!!! Thanks for the positive feedback 🙂

  3. Andrea Cianfrani December 10, 2013 at 2:19 pm #

    I was very excited to try this today. It wasn’t smelling too good as it was cooking, much to my dismay. Apparently, attaching a magnetic chip clip to the cake pan while it is baking in the oven will cause it to smell pretty bad. Ditching cake for round 2, since the oven smells disgusting and don’t want to risk it. Round 2, here I come! Will let you know how it turns out.

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