Cranberry Coffee Cake (Print Version)

# Ingredients:

01 - 1/2 cup (1 stick) unsalted butter, room temperature.
02 - 1 cup plus 2 tablespoons granulated sugar.
03 - 2 large eggs, room temperature.
04 - 1 cup plain Greek yogurt.
05 - 1 teaspoon pure vanilla extract.
06 - 1/2 teaspoon pure almond extract.
07 - 2 cups white whole wheat flour.
08 - 3/4 cup all-purpose flour.
09 - 1 teaspoon baking soda.
10 - 1 teaspoon aluminum-free baking powder.
11 - 1/2 teaspoon salt.
12 - 3/4 cup fresh cranberries.
13 - 3/4 cup powdered sugar (for glaze).
14 - 2 tablespoons Greek yogurt (for glaze).
15 - 1/2 teaspoon almond extract (for glaze).

# Instructions:

01 - Preheat oven to 350°F. Butter and flour a 10-cup bundt pan.
02 - Cream butter and sugar until fluffy. Add eggs one at a time, then yogurt and extracts.
03 - Whisk together both flours, baking soda, baking powder, and salt.
04 - Add dry ingredients to wet mixture, beat until combined. Fold in cranberries.
05 - Pour into pan and bake 40-45 minutes until toothpick comes out clean.
06 - Whisk powdered sugar, yogurt, and almond extract. Add more sugar if needed for thickness.

# Notes:

01 - Can use frozen cranberries if thawed.
02 - Stores at room temperature for 2 days.
03 - Can be frozen up to 3 months.

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