Cranberry Coffee Cake

Name: Cranberry Coffee Cake
Total time: 60 min
Yield: 10 porsi
Cuisine: Indonesian
Ingredients: 1/2 cup unsalted butter ((1 stick), at room temperature); 1 cup granulated sugar (plus 2 tablespoons ); 2 large eggs (at 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 cups white whole wheat flour; 3/4 cup all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder (I recommend using aluminum free); 1/2 teaspoon salt; 3/4 cup fresh cranberries ((or frozen and thawed)); 3/4 cup powdered sugar (plus additional as needed); 2 tablespoons plain Greek yogurt; 1/2 teaspoon pure almond extract

A healthy cranberry coffee cake recipe made with fresh cranberries and Greek yogurt. The BEST Christmas brunch treat or holiday party dessert.

⏱️ 60 menit 🔪 Persiapan: 15 menit 🔥 Masak: 40 menit 📊 Sedang ⭐ 5.0 (16) 👁️ 34 dilihat

👨‍🍳 Mulai Masak

Foto: Well Plated

Bahan-bahan

10 porsi

1/2 cup unsalted butter ((1 stick), at room temperature)
1 cup granulated sugar (plus 2 tablespoons )
2 large eggs (at 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 cups white whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder (I recommend using aluminum free)
1/2 teaspoon salt
3/4 cup fresh cranberries ((or frozen and thawed))
3/4 cup powdered sugar (plus additional as needed)
2 tablespoons plain Greek yogurt
1/2 teaspoon pure almond extract

Langkah-langkah

Place a rack in the center of your oven and preheat the oven to 350 degrees F. Generously butter and flour a 10-cup bundt pan. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, incorporating fully between each. Scrape down the sides of the bowl, then add the Greek yogurt, vanilla extract, and almond extract.
In a separate medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, and salt.
Add to the butter/yogurt mixture and beat gently until evenly combined. Fold in the cranberries.
Pour the batter into the prepared pan, smooth the top, then bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool in the pan on a wire rack for 5 minutes. Turn out of the pan onto the rack and allow to cool a few more minutes.
To make the glaze, whisk together powdered sugar, Greek yogurt, and almond extract until smooth. If you desire a thicker glaze, add additional powdered sugar a tablespoon at a time until you reach the desired consistency. Drizzle the glaze over the cake, then slice and serve.