5 from 18 votes
Cranberry Coffee Cake
The Cranberry Coffee Cake is a moist bundt cake made with a thick batter combining flour, softened butter, sugar, eggs, lemon zest, vanilla, Greek yogurt, and fresh or frozen cranberries. The cranberries are tossed in flour to prevent sinking and add bursts of tartness throughout. After baking, the cake is topped with a lemon vanilla glaze that adds brightness and sweetness.
Prep Time
15 mins
Cook Time
1 hr
Cooling Time
10 mins
Total Time
1 hr 25 mins
Servings:
10
Calories:
491 kcal
Course:
Dessert, Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 491
% 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.