Holiday Coffee Cake (Print Version)

# Ingredients:

01 - 1 stick (1/2 cup) of unsalted butter, softened.
02 - 1 cup and 2 tablespoons of regular sugar.
03 - Two large eggs, brought to room temperature.
04 - 1 cup of plain Greek yogurt.
05 - 1 teaspoon of vanilla extract, preferably pure.
06 - 1/2 teaspoon of almond extract, pure.
07 - Two cups of white whole wheat flour.
08 - 3/4 cup of standard all-purpose flour.
09 - 1 teaspoon of baking soda.
10 - 1 teaspoon of baking powder without aluminum.
11 - 1/2 teaspoon of salt.
12 - 3/4 cup of fresh cranberries.
13 - 3/4 cup of powdered sugar for the glaze.
14 - 2 tablespoons of Greek yogurt for the glaze.
15 - 1/2 teaspoon of almond extract for the glaze.

# Instructions:

01 - Set your oven to 350°F. Grease a bundt pan (10-cup) with butter and dust with flour.
02 - Beat together the sugar and butter until fluffy. Add eggs one by one, then mix in the yogurt and extracts.
03 - In a bowl, stir both types of flour, salt, baking soda, and baking powder until combined.
04 - Gradually mix the dry combo into the wet mix until smooth. Gently stir in the cranberries.
05 - Pour batter into the pan and bake 40–45 minutes. Use a toothpick—it should come out clean when done.
06 - Whisk powdered sugar, almond extract, and yogurt until it thickens. Add more sugar if needed.

# Notes:

01 - Thawed frozen cranberries work too.
02 - Keeps for two days at room temperature.
03 - Freezable for up to 3 months.

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