Cranberry Greek Yogurt Coffee Cake
Happy Thanksgiving eve, my friends! I have been a little lax on sharing Thanksgiving recipes and that is probably due to the fact that I wasn’t really excited about turkey-day until about this time last week.
I think it may have something to do with the fact that I (gasp) am not really a fan of turkey. I never have been and don’t expect to become one anytime soon. If you know me, I would much rather go for veggies, appetizers and dessert.
And let’s be real: we can go ahead and just skip to the dessert. Am I right? I have had such a hard time this year trying to decide what to make for dessert for Thanksgiving. You might be thinking that I chose this coffee cake but I didn’t.
I made this cranberry Greek yogurt coffee cake over the weekend simply because fresh cranberries are in season and I am obsessed with baking with Greek yogurt. You guys. Our loft smelled so good and this coffee cake was gobbled (pun intended) up by our friends. Seriously – they were eating it as an appetizer before we even ate dinner on Sunday. And then we finished it off for dessert. It is so soft and fluffy; the cake is sweet but it is balanced so perfectly by the tart cranberries.
But for the big day, I decided on this Marbled Pumpkin Tart that Joanne shared last week. It’s gorgeous and provides a little nod to pumpkin pie combining with cheesecake which is an idea that I love. And that crust – I’m all in! I am (Paul is) also making buffalo chicken dip (I promise to redo those photos soon). Isn’t that the most un-Thanksgiving appetizer you have ever heard of? Maybe so but the family requested it so that is what we are bringing and I’m sure we’ll eat every last bite.
I just might have to make another cranberry Greek yogurt coffee cake to go along, too, though. For as quickly as the first one was devoured, I’m sure a second one would be a hit too!
Cranberry Greek Yogurt Coffee Cake Recipe
Yield: 12 slices
Prep Time: 5 minutes
Cook Time: 60 minutes
Sweet and moist Greek yogurt coffee cake filled with tart cranberries, perfect for any fall or winter holiday gathering.
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
1 cup plain Greek yogurt
1/2 tsp. vanilla extract
12 ounces fresh or frozen cranberries
Preheat oven to 350 degrees. Grease and flour a Bundt pan.
In a medium bowl, combine the flour, baking power and salt and mix well.
In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and sugar together until fluffy. Add the eggs and vanilla and mix until well-combined. Add in the dry ingredients and mix just until incorporated.Fold in the Greek yogurt and about half of the cranberries.
Spread half of the batter into the prepared pan and spread the remaining cranberries on top of that layer. Cover with the remaining batter.
Bake in the preheated oven for 55-65 minutes until the edges are golden brown and a toothpick inserted in the middle of the cake comes out clean. Cool completely before cutting.
Recipe adapted from my Aunt Mary.
Oh, and when I say “cool completely before cutting”, just do it. Don’t be impatient as I was and have your slice turn out as mine did. (See above.)
Some other Greek yogurt favorites: