I used to only make this Cranberry Coffee Cake after Thanksgiving or Christmas to use up any leftover cranberry sauce. But this year, I canned our own cranberry sauce.
I have lots of little half-pints jars and now I can make it whenever I want.
It’s a great cake to serve to company. Not too sweet and just a hint of tartness from the cranberries.
Cranberry Coffee Cake
½ c butter, at room temperature
¾ c sugar
2 eggs at room temperature
2 c flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 c plain yogurt
1 tsp vanilla
1 can whole berry cranberry sauce (or whatever is leftover from turkey day as long as you have at least 1 cup)
Preheat the oven to 350 degrees F.
Generously grease and flour a bundt pan. (<-affiliate link)
Cream together butter, sugar and eggs until light and fluffy.
Combine flour, baking powder, baking soda and salt in a separate bowl.
Add the dry ingredients to the creamed mixture; alternating with yogurt and vanilla. Beat until smooth after each addition.
Spread half of the batter in the bundt pan. Top with half of the cranberry sauce. Repeat layers.
Bake for 50 to 60 minutes.
Test for doneness by inserting a skewer into the cake. When it comes out clean, the cake is done.
Remove the cranberry coffee cake from the oven.
Turn onto a rack. Remove the pan and allow to cool completely.
Dust with icing sugar until it looks like it’s had a light dusting of snow.
If preferred, you could also drizzle the cake with a glaze made from 1 c icing sugar, 3 to 5 tsp milk and 1 tsp vanilla.
Slice and enjoy!
Each moist and tender slice of cake is marbled with the cranberry sauce.
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