I used to only make this Cranberry Coffee Cake after Thanksgiving or Christmas to use up any leftover cranberry sauce. But since I started canning our own cranberry sauce, I have lots of half-pints jars so 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 Recipe
- 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 Greek 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)
Please note: Whenever possible I use organic ingredients.
Preheat the oven to 350ºF.
Generously grease and flour a bundt pan.
The Nordicware Fleur De Lis Bundt Pan pictured below has been on my wish list for ages and I was so pleased when our middle daughter gave it to me for Christmas.
Cream the butter. I use a hand mixer but a spatula works too.
Add the sugar and beat until combined.
Next add the eggs, one at a time. Beat well after each addition.
You’ll end up with a light, fluffy looking mixture as pictured below.
Creaming the butter incorporates air into it. The sugar granules then act sort of like little knifes cutting the air pockets in the butter which then works with the leavening to make the cake rise perfectly.
Don’t try to hurry and skip these steps or you’ll end up with a mixture that looks like this. That’s not what you want!
Combine flour, baking powder, baking soda and salt in a separate bowl.
Whisk the ingredients well to combine. This makes sure that all the dry ingredients are distributed evenly.
You can also use a flour shifter if you prefer.
Add the dry ingredients to the creamed mixture a bit at a time; alternating with the yogurt and vanilla. Beat until smooth after each addition.
The batter should be quite thick. When you run a spatula through it, the batter should cling to the spatula and form stiff peaks.
Spread half of the batter in the bundt pan.
Top with half of the cranberry sauce.
Use a wooden skewer to swirl some of the cranberry sauce into the batter. Don’t over mix!
Repeat the layers.
Bake at 350ºF 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. Allow it to cool in the pan for 5 minutes.
Turn the cake out onto a cooling rack.
The easiest way to do this is to place a second cooling rack on top of the bundt pan.
Then holding the rack on the pan, flip them both over.
Lift the bundt pan off the cake and allow to cool completely.
Once cool, 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 cup icing sugar, 3 to 5 tsp milk and 1 tsp vanilla.
Transfer the cake to a plate or cake stand.
If desired, decorate with sugared cranberries and mint leaves.
Here’s a better view of the top.
This delicious Cranberry Coffee Cake is ready to serve to your guests.
Slicing on either side of the “peaks” gives a nice generous slice.
Each moist and tender slice of cake is marbled with the cranberry sauce.
I do hope you’ll give this recipe a try. And if you do, please post about it on your favorite social media and tag me so I can come see.
Want another delicious cake to add to your dessert table? My Mini Spiced Orange Buttercream Bundt Cakes would be an awesome addition.
Guests who prefer cookies over cake, will love these Leftover Cranberry Sauce Drop Cookies.
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