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Cranberry Coffee Cake
A healthy cranberry coffee cake recipe made with fresh cranberries and Greek yogurt. The BEST Christmas brunch treat or holiday party dessert.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 10 servings
Calories: 376 kcal
Course:
Dessert , Breakfast
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.