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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