Cranberry Coffee Cake
User Reviews
5
Cranberry Coffee Cake
Description
This cake blends a tender crumb achieved through the combination of butter, sugar, eggs, and Greek yogurt with the brightness of lemon zest and fresh cranberries. The cranberries, mixed carefully after being dusted with flour, provide tart pockets within the soft structure. The batter's thickness ensures an even rise in a greased and floured bundt pan, baking at 350℉ until a toothpick comes out clean.
A smooth glaze made from icing sugar, fresh lemon juice, and vanilla extract is applied after the cake cools, highlighting citrus notes and balancing the tartness of the cranberries. Serving the cake at room temperature allows the flavors and texture to be at their best.
Frozen cranberries can be used directly if coated with a little flour to prevent excess moisture. Baking times may vary, so begin checking at 50 minutes. The glaze thickness can be adjusted with additional lemon juice or icing sugar as needed.
Ingredients
Cake
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened, unsalted
- 1½ cups sugar
- 3 large egg
- lemon zest of 1
- 2 teaspoons vanilla extract
- 1 cup Greek yogurt
- 1½ cups cranberries fresh or frozen
Glaze
- 1 cup icing sugar
- 2 tablespoons lemon juice fresh
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉ (180℃). Grease and flour a 10 cup bundt pan.
- In a medium bowl, whisk together the flour together with the baking soda and salt. Set it aside – this is your dry mix.
- Add the butter and sugar to the bowl of your mixer and mix until light and fluffy.
- Beat the eggs in one at a time. Add lemon zest and vanilla and mix until well incorporated.
- Gradually add the dry mix to the creamed mixture, alternating with the yogurt . Start and end with the dry mix. The batter will be quite thick, but that’s exactly what we want.
- Toss the cranberries with a teaspoon of flour, so they won't sink to the bottom of the cake and gently fold them into the cake batter.
- Spread the batter into the prepared bundt pan. Transfer the bundt pan to the oven and bake for about 55 minutes to 1 hour or until a toothpick inserted comes out clean.
- Let the cake cool in the bundt pan for 10 minutes, then carefully transfer it to a cooling rack to finish cooling.
- In a small medium size bowl, whisk together the icing sugar, lemon juice and vanilla. Drizzle over the cake.
- Slice and serve.
Notes
- Frozen cranberries can be added without thawing by tossing them in flour to keep the cake's texture.
- Check for doneness around 50 minutes; a toothpick should come out clean or with moist crumbs.
- Adjust glaze thickness by adding lemon juice to thin or icing sugar to thicken.
- Serve the cake at room temperature for best flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 491kcal | 25% |
| Carbohydrates | 71g | 24% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 320mg | 13% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 658IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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