Simple Cranberry Coffee Cake Recipe

Cranberry Coffee Cake is a warm hug on a cold day! Juicy cranberries with a sweet, lemony sauce make every bite delicious.  

– 2¼ cups all-purpose flour – ½ teaspoon baking soda – 1 teaspoon salt – 1 cup unsalted butter – 1½ cups sugar – 3 large egg – zest of 1 lemon – 2 teaspoons vanilla extract – 1 cup Greek yogurt – 1½ cups cranberrie – 1 cup icing sugar – 2 tablespoons fresh lemon juice – ½ teaspoon vanilla extract



Pre-heat the oven to 350℉. Grease and flour a 10-cup bundt. Mix flour, baking soda, and salt in a medium bowl.   


This is your dry mix, so put it away for a moment. The eggs should be beaten in one at a time.  


In the bowl of your mixer, combine the butter and sugar, and mix until the mixture is frothy and is light in texture.  


Mix in the vanilla extract and lemon zest until they are completely integrated.  


Blend the dry ingredients into the creamed mixture in a slow and steady manner, alternating with the yogurt.  


Start and finish with dry mix. The batter is thick, but we want it that way. Fill the bundt pan with batter.  


Mix the cranberries with a teaspoon of flour to prevent them from sinking, then gently incorporate them into the dough.  



Bake the bundt pan for 55–60 minutes or until a toothpick inserted comes out clean.  


Cool the cake in the bundt pan for 10 minutes, then carefully transfer it to a cooling rack.  



Mix icing sugar, lemon juice, and vanilla in a small bowl. Pour over cake. Slice and serve.  


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