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Let me share my favorite holiday Cranberry Coffee Cake recipe that brings pure joy to any gathering! After years of testing I've perfected this wonderfully moist bundt cake bursting with tart cranberries. The Greek yogurt adds such amazing tenderness and that almond glaze well it's simply magical. Every time I bake this my kitchen fills with the most incredible aroma!
Why You'll Love This Coffee Cake
This cake has become my holiday morning tradition! The way those tart cranberries pop against the rich buttery cake is absolutely perfect. And that hint of almond? Pure genius! I love how it comes together in under an hour yet looks so elegant with that simple glaze. It's my go to recipe when I want to impress without spending hours in the kitchen.
Ingredients for Cranberry Coffee Cake
- Greek Yogurt: My secret weapon for incredibly moist cake.
- Butter: Use the good stuff it really matters here!
- Sugar: Just enough to balance those tart cranberries.
- Eggs: These give our cake structure and richness.
- Flour Blend: I love mixing flours for better texture.
- Baking Powder & Soda: For that perfect rise.
- Cranberries: Fresh or frozen both work beautifully.
- Vanilla & Almond Extract: This combo is absolutely divine.
- Powdered Sugar: Creates that gorgeous glaze.
Let's Get Baking
- Start with the Basics
- Take your time creaming that butter and sugar until it's light as clouds. This step is crucial for the perfect texture!
- Wet Ingredients Magic
- When you add those eggs and yogurt everything comes together so beautifully.
- Flour Power
- Whisking the dry ingredients separately ensures even distribution of our leaveners.
- Gentle Mixing
- This is key! Mix just until combined then fold those beautiful cranberries in carefully.
- Into the Pan
- Make sure every nook of your bundt pan is well greased nothing worse than a stuck cake!
- Baking Time
- Your kitchen will smell amazing while this bakes! Keep an eye on it around 40 minutes.
- The Grand Finale
- That almond glaze is like a beautiful ribbon on a perfect package.
My Best Tips
- Temperature Matters: Room temp ingredients blend so much better!
- Easy Does It: Gentle mixing keeps your cake tender.
- Berry Best: Fresh cranberries make such a difference.
- Perfect Glaze: Adjust the thickness to your liking.
- Pan Prep: Don't skip greasing every detail of that pan!
Keep It Fresh
This cake keeps beautifully! Two days on the counter wrapped well or up to five days in the fridge. Want to really plan ahead? It freezes perfectly just wrap it up tight. Such a lifesaver during busy holiday times!
Your Questions Answered
Over the years my readers have asked so many great questions! Yes you can use dried cranberries just use less. Sour cream works perfectly in place of yogurt. And those mini loaves? Absolutely adorable and perfect for gifting!
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Frequently Asked Questions
- → Can I use frozen cranberries?
Yes, you can use frozen cranberries, but make sure to thaw them first and pat them dry to prevent excess moisture in the cake.
- → How long does this cake keep?
The cake stays fresh for up to 2 days at room temperature when well wrapped. It can also be frozen for up to 3 months.
- → Can I use regular whole wheat flour?
White whole wheat flour is preferred as it gives a lighter texture, but regular whole wheat flour will work though the cake may be denser.
- → What type of Greek yogurt works best?
While any Greek yogurt works, low-fat or full-fat will produce the moistest cake. Fat-free can be used but may result in a slightly less moist texture.
- → Why use both whole wheat and all-purpose flour?
The combination provides the health benefits of whole wheat while maintaining a light, tender crumb from the all-purpose flour.
Conclusion
A delightful coffee cake that combines health-conscious ingredients with festive flavors, perfect for holiday gatherings and weekend breakfasts.