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I've gotta share my go-to holiday treat - this amazing Cranberry Coffee Cake that'll wow everyone at your table! I tweaked this recipe for years until I got the perfect super moist bundt cake packed with tangy cranberries. Adding Greek yogurt makes it incredibly soft, and that sweet almond drizzle on top? It's just magical. The smell that fills my home when this is baking is absolutely out of this world!
What Makes This Coffee Cake Special
This cake has become my must-have morning tradition during the holidays! Those tangy cranberries taste so good against the sweet buttery cake base. And that almond flavor? It's a total game-changer! The best part? You can throw it together in less than an hour but it looks super fancy with that simple drizzle. It's what I bake when I want people to think I spent all day in the kitchen!
Ingredients for Cranberry Coffee Cake
- Butter: Don't cheap out here - quality really shows up in the flavor!
- Sugar: Balances out the tangy cranberries perfectly.
- Eggs: They give the cake its wonderful body and richness.
- Greek Yogurt: This is how you get that incredibly moist texture.
- Vanilla & Almond Extract: Together they create magic in your mouth.
- Flour Blend: I mix different flours for the best texture possible.
- Baking Powder & Soda: They work together for the ideal lift.
- Cranberries: You can use them fresh or frozen with great results.
- Powdered Sugar: Makes that beautiful finishing touch on top.
Let's Get Baking
- The Grand Finale
- Drizzling that almond glaze feels like putting the perfect finishing touch on a masterpiece.
- Baking Time
- Your home will fill with wonderful aromas as it bakes. Start checking around the 40-minute mark.
- Into the Pan
- Get every little corner of your bundt pan greased up. Nobody wants their cake stuck!
- Gentle Mixing
- This is super important. Just mix until everything comes together, then carefully add those pretty cranberries.
- Flour Power
- Mix all your dry stuff separately so the leavening agents spread out evenly.
- Wet Ingredients Magic
- Adding the eggs and yogurt transforms everything into this gorgeous, smooth mixture.
- Start with the Basics
- Spend time getting that butter and sugar whipped until it's super fluffy. Don't rush this part!
My Best Tips
- Pan Prep: Take your time greasing that bundt pan completely!
- Perfect Glaze: Make it as thick or thin as you want it.
- Berry Best: Try to get fresh cranberries if you can find them.
- Easy Does It: Don't overmix or you'll end up with a tough cake.
- Temperature Matters: Let your cold stuff sit out before mixing for best results!
Keep It Fresh
This cake stays amazing for days! It'll be good on your counter for two days if you wrap it well, or almost a week in your fridge. Want to plan ahead? Just wrap it tight and freeze it. This trick saves me so much stress during the crazy holiday season!
Your Questions Answered
I've gotten tons of great questions about this cake over the years! Yep, you can definitely use dried cranberries, just don't add as many. No yogurt? Sour cream works just as well. And if you're thinking about making mini loaves instead, they turn out super cute and make perfect little gifts!
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Wrap-Up
This coffee cake blends light ingredients with bold holiday flavors, making it great for family breakfasts or festive gatherings.
Frequently Asked Questions About the Recipe
- → Could I use frozen cranberries?
Totally! Thaw them completely and pat dry to avoid adding too much liquid to the batter.
- → How long will the cake stay fresh?
It keeps well for 2 days at room temperature if wrapped tightly, or you can freeze it for up to 3 months.
- → Is regular whole wheat flour okay?
White whole wheat is better for a lighter feel, but regular wheat flour works fine, though it'll be a bit denser.
- → What’s the best type of Greek yogurt to use?
Low-fat or full-fat gives the best texture and moisture. Fat-free works too but might be a bit drier.
- → Why mix two different flours?
The mix balances the heartiness of whole wheat with the softness of all-purpose for a fluffy texture.