Cranberry Coffee Cake

5 from 12 votes

Cranberry Coffee Cake

This Cranberry Coffee Cake is a real treat that's perfect for any time of the day. It's a soft, moist cake filled with tangy cranberries and topped with a sweet and zesty lemon glaze.

Prep Time15

Cook Time1

Cooling Time10

Total Time1 25

Course: Cake, Dessert

Cuisine: American

Keyword: cranberry cake, cranberry coffee cake

Servings:

Calories: 491kcal

Author: Joanna Cismaru

Equipment

Nordic Ware Elegant 10 Cup Bundt Pan

Ingredients

Cake

2¼ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter softened
1½ cups sugar
3 large eggs
zest of 1 lemon
2 teaspoons vanilla extract
1 cup Greek yogurt
1½ cups cranberries fresh or frozen

Glaze

1 cup icing sugar
2 tablespoons fresh lemon juice
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350℉ (180℃). Grease and flour a 10 cup bundt pan.
In a medium bowl, whisk together the flour together with the baking soda and salt. Set it aside – this is your dry mix.
Add the butter and sugar to the bowl of your mixer and mix until light and fluffy.
Beat the eggs in one at a time. Add lemon zest and vanilla and mix until well incorporated.
Gradually add the dry mix to the creamed mixture, alternating with the yogurt . Start and end with the dry mix. The batter will be quite thick, but that’s exactly what we want.
Toss the cranberries with a teaspoon of flour, so they won't sink to the bottom of the cake and gently fold them into the cake batter.
Spread the batter into the prepared bundt pan. Transfer the bundt pan to the oven and bake for about 55 minutes to 1 hour or until a toothpick inserted comes out clean.
Let the cake cool in the bundt pan for 10 minutes, then carefully transfer it to a cooling rack to finish cooling.
In a small medium size bowl, whisk together the icing sugar, lemon juice and vanilla. Drizzle over the cake.
Slice and serve.

Video

Notes

Frozen Cranberries Tip: If using frozen cranberries, there's no need to thaw them. Just toss them with a bit of flour and add them directly to the batter to keep their shape and prevent excess moisture.
Checking for Doneness: Ovens can vary, so start checking the cake at around 50 minutes. A toothpick inserted into the thickest part of the cake should come out clean or with a few moist crumbs.
Glaze Consistency: If the glaze is too thick, add a little more lemon juice to thin it out. If it's too thin, add a bit more icing sugar until you reach the desired consistency.
Serving Suggestion: This cake tastes best when served at room temperature. If you've stored it in the fridge, let it sit out for a bit before serving.

Nutrition