Greek Yogurt Cranberry Sauce Coffee Cake
User Reviews
5
Greek Yogurt Cranberry Sauce Coffee Cake
Description
This coffee cake involves a batter made from creamed butter and sugar, eggs, vanilla, and Greek yogurt combined with flour, baking powder, soda, and salt. The yogurt adds moisture and a subtle tang, distinguishing the crumb by giving it a tender yet substantial texture. Half the batter is placed into a thoroughly buttered and floured bundt pan selected to ensure easy release and even cooking.
A streusel topping made from light brown sugar, flour, cinnamon, cocoa powder, and cold butter is combined by hand until resembling coarse sand, lending a textured, crumbly layer that complements the cake's softness. Spread on top of the initial batter layer, the cake is swirled with a homemade or real cranberry sauce swirl that imparts tartness and bursts of flavor.
This cake is suited for breakfast or an afternoon coffee accompaniment, offering a combination of sweet, tart, and spiced flavors. The dense yet moist crumb stands up well to the moist cranberry swirl and crunchy streusel topping, creating layered textures and flavors in each bite.
Properly buttering and flouring the bundt pan is essential for removing the cake intact. The recipe is adapted from a sour cream coffee cake, with Greek yogurt providing a similar moisture and texture effect. The use of both cinnamon and cocoa in the streusel adds depth without overpowering the cake.
Ingredients
streusel
- 1/2 cup light brown sugar packed
- 1/2 cup all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon cocoa powder unsweetened
- 1/2 teaspoon salt
- 1/4 cup butter cut into pieces, cold unsalted
cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened to room temperature
- 1 1/2 cups sugar
- 3 egg large
- 2 teaspoons vanilla extract
- 1 1/4 cups Greek yogurt full-fat or 2%, plain
- 3/4 cup cranberry sauce real/homemade - not the jelly, leftover
Instructions
- Preheat the oven to 350 degrees F. Butter and flour a 10-inch bundt cake pan and set aside. Butter and flour is KEY! Don’t use cooking spray.
streusel
- Whisk together the sugar, flour, cinnamon, cocoa and salt. Add the butter pieces and using your hands, mix together the flour and butter until the flour is incorporated and in tiny pieces. It’s okay if the mixture looks like SAND!
cake
- In a small bowl, whisk together the flour, baking powder, soda and salt. In the bowl of your electric mixer, beat the butter on medium speed until creamy, then add the sugar and beat for 4 to 5 minutes on medium speed until fluffy, scraping down the sides if needed. Add the eggs one at a time, beating well for a minute or so after each addition. Add the vanilla and beat well. Beat in the yogurt, again scraping down the sides if needed.
- Gradually add the dry ingredients with the mix on low speed. But until they are just incorporated. Spoon half of the batter into the greased bundt pan. Swirl in half of the cranberry sauce, then sprinkle with two thirds of the streusel. Add the remaining batter on top then, swirl in the remaining cranberry and finish off with the remaining streusel and swirl it into the batter with a knife. Bake until a wooden pick inserted into the cake comes out clean, about 45 to 55 minutes. My cake needed the full 55 and it was perfect.
- Remove the cake from the oven and allow to cool for 10 minutes. Invert the pan on a wire rack and allow the cake to cool completely. Don’t attempt to move it or it will break apart!
Notes
- Butter and flour the bundt pan instead of using cooking spray to ensure the cake releases cleanly and maintains shape.
- The recipe is adapted from a sour cream coffee cake, replacing sour cream with Greek yogurt to achieve moistness and tenderness.
User Reviews
Overall Rating
5
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