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Cranberry Coffee Cake
This Cranberry Coffee Cake is a real treat that's perfect for any time of the day. It's a soft, moist cake filled with tangy cranberries and topped with a sweet and zesty lemon glaze.
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 unsalted butter softened
- 1½ cups sugar
- 3 large eggs
- Zest of 1 lemon
- 2 teaspoons vanilla extract
- 1 cup Greek yogurt
- 1½ cups cranberries fresh or frozen
Glaze
- 1 cup icing sugar
- 2 tablespoons fresh lemon juice
- 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 Tip: If using frozen cranberries, there's no need to thaw them. Just toss them with a bit of flour and add them directly to the batter to keep their shape and prevent excess moisture.
- Checking for Doneness: Ovens can vary, so start checking the cake at around 50 minutes. A toothpick inserted into the thickest part of the cake should come out clean or with a few moist crumbs.
- Glaze Consistency: If the glaze is too thick, add a little more lemon juice to thin it out. If it's too thin, add a bit more icing sugar until you reach the desired consistency.
- Serving Suggestion: This cake tastes best when served at room temperature. If you've stored it in the fridge, let it sit out for a bit before serving.
Nutrition Information
Serving
1serving
Calories
491kcal
(25%)
Carbohydrates
71g
(24%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
106mg
(35%)
Sodium
320mg
(13%)
Potassium
102mg
(3%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Vitamin A
658IU
(13%)
Vitamin C
3mg
(3%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
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.