Holiday Coffee Cake (Print Version)

# Ingredients:

01 - 1 stick (1/2 cup) of unsalted butter, softened.
02 - 1 cup of sugar plus 2 extra tablespoons.
03 - 2 eggs, brought to room temp.
04 - A cup of plain Greek yogurt.
05 - 1 teaspoon vanilla extract, pure.
06 - 1/2 teaspoon almond extract, pure.
07 - 2 cups of white whole-wheat flour.
08 - 3/4 cup regular all-purpose flour.
09 - 1 teaspoon baking soda.
10 - 1 teaspoon baking powder, aluminum-free.
11 - 1/2 teaspoon table salt.
12 - 3/4 cup of fresh cranberries.
13 - 3/4 cup of powdered sugar (for the topping).
14 - 2 tablespoons of Greek yogurt (for the topping).
15 - 1/2 teaspoon almond extract (for the topping).

# Instructions:

01 - Set the oven to 350°F. Coat a 10-cup bundt pan with butter and flour.
02 - Whip sugar and butter together until smooth. Drop in eggs one by one, then stir in yogurt and extracts.
03 - In a separate bowl, whisk flours, salt, baking soda, and powder together.
04 - Blend the dry mix into the wet one slowly. Gently stir in cranberries at the end.
05 - Pour into the pan, bake for 40-45 minutes. Test with a toothpick to check doneness.
06 - Combine almond extract, yogurt, and powdered sugar. Add more sugar if the glaze needs thickening.

# Notes:

01 - Thawed frozen cranberries work fine.
02 - Stays fresh at room temp for about 2 days.
03 - Can be kept frozen for up to 3 months.

Back