Cranberry Coffee Cake
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Cranberry Coffee Cake
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A healthy cranberry coffee cake recipe made with fresh cranberries and Greek yogurt. The BEST Christmas brunch treat or holiday party dessert.
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Ingredients
For the Cranberry Coffee Cake:
- ½ cup unsalted butter (1 stick), at room temperature
- 1 cup granulated sugar plus 2 tablespoons
- 2 large eggs at room temperature
- 1 cup low-fat plain Greek yogurt or full-fat (you can use fat free, but the cake will be slightly less moist)
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 2 cups white whole wheat flour
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder I recommend using aluminum free
- ½ teaspoon salt
- ¾ cup fresh cranberries (or frozen and thawed)
For the Glaze:
- 3/4 cup powdered sugar plus additional as needed
- 2 tablespoons plain greek yogurt
- ½ teaspoon pure almond extract
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Instructions
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Generously butter and flour a 10-cup bundt pan. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, incorporating fully between each. Scrape down the sides of the bowl, then add the Greek yogurt, vanilla extract, and almond extract.
- In a separate medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, and salt.
- Add to the butter/yogurt mixture and beat gently until evenly combined. Fold in the cranberries.
- Pour the batter into the prepared pan, smooth the top, then bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pan on a wire rack for 5 minutes. Turn out of the pan onto the rack and allow to cool a few more minutes.
- To make the glaze, whisk together powdered sugar, Greek yogurt, and almond extract until smooth. If you desire a thicker glaze, add additional powdered sugar a tablespoon at a time until you reach the desired consistency. Drizzle the glaze over the cake, then slice and serve.
Notes
- TO STORE: Keep leftover cranberry coffee cake well wrapped at room temperature for up to 2 days.
- TO FREEZE: Cranberry coffee cake may be stored in the freezer for up to 3 months. For best results, wrap tightly in plastic wrap and then a layer of foil. Defrost overnight in the fridge or at room temperature for several hours before serving.
Nutrition Information
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Serving
1(of 10) with glaze
Calories
376kcal
(19%)
Carbohydrates
62g
(21%)
Protein
9g
(18%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
59mg
(20%)
Potassium
113mg
(3%)
Fiber
3g
(12%)
Sugar
30g
(60%)
Vitamin A
349IU
(7%)
Vitamin C
1mg
(1%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 1(of 10) with glaze | |
| Calories | 376kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Potassium | 113mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 349IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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