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

Ingredient

1

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

2

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

3

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

4

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

5

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

6

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

7

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

1

8

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

1

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

9

1

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

10

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