Cranberry Bundt Coffee Cake

[PrisonerOfHope]

Cranberry Coffee Cake




Prep15minutes minutesCooling Time10minutes minutesCook1hour hourTotal1hour hour 25minutes minutes


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 (or orange)
▢2 teaspoons vanilla extract

▢1 cup Greek yogurt

▢1½ cups cranberries (fresh or frozen; don't defrost frozen)


Glaze

▢1 cup icing sugar

▢2 tablespoons fresh lemon (or orange) juice

▢½ teaspoon vanilla extract

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.

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