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Cranberry Coffee Cake (with Greek Yogurt)-WellPlated.com

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Today is simple Cranberry Coffee Cake It is the perfect way to start (or end) holiday celebrations.

Cranberry coffee cake topped with fresh cranberry and Greek yogurt glaze

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Hold him down!0

Holidays are time for family, friends, traditions and… for dessert at breakfast.

For whatever reason (not I’m complaining), coffee cake always seems to be passed on the breakfast table.

A piece of powdered sugar Apple Coffee Cake 8 o’clock in the morning is acceptable to society.

At the same time, try to take a slice Caramel Apple Cake Eating breakfast and lectures in front of your mom may be sure.

To avoid conflict this holiday season, bake a cranberry coffee cake for Christmas brunch.

  • This is a coffee cake worthy of dessert, but it has some healthy surprises (Does the coffee cake have sleeves?).
  • like this Pumpkin Coffee Cake, It celebrates this season.
A slice of simple cranberry coffee cake on a Christmas brunch plate

5 star reviews

“We love this cake!! The crumbs are cute. Will definitely make this again during the holidays!”

-Joanne-

Why I like this healthy cranberry coffee cake

This cranberry coffee cake is everything the best coffee cake should have, and more.

  • Sorry sour cream, Healthy Greek yogurt can provide all the moisture and softness needed for this coffee cake, while having less fat and calories.
  • Fresh whole cranberries are folded into the batter for a fun (and festive) deviation Grandma’s Coffee Bund Cake.
  • One compulsory The glazed surface kisses every nook and cranny of this gem-studded Bund.
  • Sweet but not too sweet, the sweet and sour fresh cranberries also help reduce the sweetness of the cake and the simple glaze.
  • Oh, this cranberry coffee cake was ready in less than an hour, including baking time (really a Christmas miracle).

I think we can all safely assume that the cranberry coffee cake has a place on Santa’s “good” list this year.

A slice of cranberry coffee cake with Greek yogurt instead of sour cream on a plate with glaze and fork

How to make cranberry coffee cake

For a healthy holiday surprise, try this beautiful cranberry coffee cake Bund.

With soft crumbs reminiscent of pound cake, this cranberry-embellished delicacy will become the star of your holiday brunch.

These ingredients

  • Greek yogurt. Instead of traditional sour cream, I use protein-rich Greek yogurt (like my Coffee cake muffin). Greek yogurt has the same function as sour cream in baking-it makes the cranberry coffee cake very moist and balances its flavor.

Replacement prompt

Although the taste difference between sour cream and Greek yogurt is almost imperceptible, if you are a traditionalist, you can replace Greek yogurt with sour cream.

  • butter. Adds a rich pound cake-like flavor, richness and softness to the crumbs.
  • sugar. Sweeten coffee cakes and add extra moisture. (For another sweet tooth, try mine Banana Bundt Cake).
  • Egg. Provide structure for coffee cake pieces and provide extra moisture and softness.
  • flour. This recipe uses another of my favorite hidden healthy baking techniques: a mixture of all-purpose flour and white whole-wheat flour for added nutrition and a hint of nutty flavor.

Replacement prompt

If you don’t have white whole wheat flour on hand, you can switch to an equivalent amount of all-purpose flour in this recipe (like my Lemon Blueberry Bund Cake).

  • Baking powder + baking sodaBaking powder does most of the heavy work in this recipe, while baking soda helps neutralize acid, soften crumbs, and provide small Extra fluff!
  • cranberry. At this whimsical holiday Bund cake (like my favorite Cranberry Orange Muffins).

Ingredient description

In this recipe, you can use whole cranberries, fresh or frozen (and thawed).

  • Vanilla + Almond Extract. Since the taste of almonds and cranberries are so wonderful, in addition to the classic vanilla extract, I also added a little almond extract.
  • Powdered sugar. Simply mix with Greek yogurt and almond extract to create the perfect sweetness for this cranberry coffee cake.

tip!

If you prefer a thicker glaze, please add extra powdered sugar. For thinner glazes, you can add a few teaspoons of milk until the glaze reaches the consistency you want.

Cranberry Coffee Cake with Whole Cranberry and Yogurt Glaze

direction

  1. Stir the butter and sugar together. Add the remaining wet ingredients.
  2. Stir the dry ingredients together. Add the dry ingredients to the wet ingredients, stir well, and then add the cranberries.
  3. Pour the batter into a 10-cup pan. Bake the cranberry coffee cake at 350 degrees Fahrenheit for 40 to 45 minutes, until the toothpick inserted in the center comes out clean.
  4. Make the glaze. Pour the glaze on the cake, slice it, and serve. Please enjoy!

Storage tips

  • Store. Wrap the remaining cranberry coffee cake at room temperature for up to 2 days.
  • freeze. The cranberry coffee cake can be stored in the refrigerator for up to 3 months. For best results, wrap it tightly with plastic wrap first, and then wrap it with a layer of foil. Thaw in the refrigerator overnight or at room temperature for several hours before serving.

What to serve with cranberry coffee cake

Recommended tools for making this recipe

  • Bundled Disk. This one never sticks and is easy to clean!
  • Beater blade accessories. It is no longer necessary to scrape the bowl with a stand mixer.
  • Mixing bowl. This colorful holiday set will immerse you in the atmosphere of holiday baking.

My favorite stand mixer

This KitchenAid 7-quart stand mixer can meet the mixing needs of all your households. In addition, its durability is second to none.

Cranberry sour cream coffee cake. A gorgeous, simple recipe for Christmas breakfast or holiday brunch.

Did you make this recipe?

Let me know what you think!

Leave a rating in the comments below and let me know that you like this recipe.

Bow on this cranberry sour cream coffee cake and complete your holiday shopping! Do yourself a favor and give yourself a gift!

Frequently asked questions

Can I use a smaller mini bread pan instead of the Bund baking pan?

Of course! To make a mini, courteous cranberry coffee cake, divide the batter into several smaller loaf pans and bake. You will want to greatly reduce the baking time, so start checking for about 20-25 minutes, because they are much faster to bake than a single big bund.

Can I use buttermilk instead of Greek yogurt?

I have always been a fan of experiments, but honestly, I don’t recommend this exchange. Greek yogurt is much thicker than buttermilk, so it may change the consistency of the cake. In this cranberry coffee cake, sour cream is a safer alternative to Greek yogurt than buttermilk.

Can I make cranberry coffee cake gluten-free?

If you have a 1:1 gluten-free flour that you have successfully used in the past, you can certainly give it a try. If you try it, I would love to know your results.

Can I use dried cranberries?

Of course! Please note that dried cranberries are sweeter. Your coffee cake is still delicious, just different from the original recipe. I start with 1/2 cup of dry and see if you are satisfied with this ratio.

Cranberry Coffee Cake:

  • 1/2 Cup Unsalted butter (1 root), at room temperature
  • 1 Cup granulated sugar Add 2 tablespoons
  • 2 Big egg in 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
  • 1/2 teaspoon Pure almond extract
  • 2 Cup White whole wheat flour
  • 3/4 Cup All-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder I recommend using No aluminum
  • 1/2 teaspoon Salt
  • 3/4 Cup Fresh cranberries (Or freeze and thaw)

For glazing oil:

  • 3/4 Cup Powdered sugar Add extra as needed
  • 2 Spoon Plain Greek yogurt
  • 1/2 teaspoon Pure almond extract

  • Place a shelf in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Spread a large amount of butter and flour on a 10-cup pan. Set aside.

  • In a large mixing bowl, beat the butter and sugar until fluffy.

  • Add the eggs one at a time, completely blending between each egg. Scrape the sides of the bowl, then add Greek yogurt, vanilla extract, and almond extract.

  • In a separate medium bowl, whisk together whole wheat flour, all-purpose flour, baking soda, baking powder, and salt.

  • Add to the butter/yogurt mixture and stir gently until well combined. Pour in the cranberries.

  • Pour the batter into the prepared pan, smooth the top, and bake for 40 to 45 minutes, until the toothpick inserted in the center is clean.

  • Remove from the oven and cool in a pan on a metal rack for 5 minutes. Turn the pan to the rack and let it cool for a few minutes.

  • To make the glaze, stir in powdered sugar, Greek yogurt, and almond extract until smooth. If you want a thicker glaze, add extra powdered sugar one tablespoon at a time until you reach the desired consistency. Pour the glaze on the cake, then slice it and serve.

  • Store: Wrap the remaining cranberry coffee cake at room temperature for up to 2 days.
  • freeze: Cranberry Coffee Cake can be stored in the refrigerator for up to 3 months. For best results, wrap it tightly with plastic wrap first, and then wrap it with a layer of foil. Thaw in the refrigerator overnight or at room temperature for several hours before serving.

Serve: 1(10 in total) with glazeCalories: 376Kcalcarbohydrate: 62Gprotein: 9Gfat: 11GSaturated fat: 6GPolyunsaturated fat: 1GMonounsaturated fat: 3GTrans fat: 1Gcholesterol: 59MilligramsPotassium: 113Milligramsfiber: 3Gsugar: 30GVitamin A: 349international unitVitamin C: 1Milligramscalcium: 74Milligramsiron: 2Milligrams

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