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Here's the thing. This Cranberry Coffee Cake fills my house with the happiest holiday scents. After a bunch of tries, I've nailed how soft and tangy this bundt turns out. Bits of cranberry wake up every bite. Greek yogurt makes it extra soft, and that almond icing? Honestly magic on top. People always want seconds when this comes out of my oven.
Why This Coffee Cake Rocks
Making this cake every holiday morning is just the best! Bright cranberries zing next to that golden, rich batter. Almond flavor? That sneaky touch takes it up a notch. I can't get enough of how fast it all comes together and yet it looks super fancy thanks to the shiny glaze. My favorite fix when I want to wow people but not work too long.
All You Need for Cranberry Coffee Cake
- Powdered Sugar: This makes the icing melt across the top.
- Vanilla & Almond Extract: Flavor buddies that make it smell unreal.
- Cranberries: Use them frozen if you want, honestly either works.
- Baking Powder & Soda: Puffs it up just right.
- Flour Blend: I love mixing up a couple flours for the best crumb.
- Eggs: These hold it together and give it that rich feel.
- Sugar: Just the ticket to tame those tart cranberries.
- Butter: Grab the real stuff for the best taste.
- Greek Yogurt: Makes every bite super tender and moist.
Time for Baking Fun
- The Grand Finale
- That sweet almond drizzle pulls everything together at the end.
- Baking Time
- It smells fantastic as it bakes! Start checking it around the forty-minute mark.
- Into the Pan
- Butter every part of your bundt pan so the cake pops right out.
- Gentle Mixing
- Only mix enough to blend then softly add those cranberries by hand.
- Flour Power
- Blend up the dry ingredients separately to get even lift and texture.
- Wet Ingredients Magic
- Next add eggs and yogurt for a smooth, creamy mix.
- Start with the Basics
- Cream your butter and sugar until it gets super fluffy and pale.
Top Tips I Swear By
- Pan Prep: Be generous with that butter—every edge counts!
- Perfect Glaze: Mess with the ingredients until you get just the consistency you like.
- Berry Best: Fresh ones really shine here if you've got 'em.
- Easy Does It: Gentle stirring keeps your crumb soft and not chewy.
- Temperature Matters: Bringing everything to room temp makes everything smooth together.
Make It Last
This beauty stays tasty for a couple days if you wrap it well and leave it on the counter. Put it in the fridge for about five days if you need more time. Want to stash it away? Toss it in the freezer, wrapped tight, and you're set for busy days ahead!
Need-To-Know Answers
People always ask me for advice on swapping stuff! You can definitely use dried cranberries—just lessen the amount. Swap yogurt for sour cream, no sweat. Mini loaves? They come out super cute and are awesome for gifting!
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Frequently Asked Questions
- → Are frozen cranberries okay to use?
Frozen cranberries work, but you should thaw them first and dry them well to keep the cake from being soggy.
- → How long will the cake last?
Wrapped tightly, it stays fresh at room temperature for about 2 days. You can freeze it for up to 3 months.
- → Can I swap in regular whole wheat flour?
White whole wheat flour gives a softer texture, but regular whole wheat will work, though the cake might feel heavier.
- → What’s the best Greek yogurt to use?
Low-fat or full-fat Greek yogurt gives the best moist texture, but you can use fat-free if needed. Just expect a slightly drier cake.
- → Why mix two types of flour?
Blending whole wheat and all-purpose flour balances nutrition with a tender, fluffy texture.
Conclusion
Enjoy this light and delicious coffee cake, filled with festive flavors, perfect for weekend mornings or special holiday events.