Wednesday, November 21, 2012

Cranberry Greek Yogurt Coffee Cake

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

PrintPrint Recipe

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.

Ingredients:

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
2 eggs
1 cup plain Greek yogurt
1/2 tsp. vanilla extract
12 ounces fresh or frozen cranberries

Directions:

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.)

Cranberry Greek Yogurt Coffee Cake

Some other Greek yogurt favorites:

Lemon-Lavender Greek Yogurt Pound Cake

Greek Yogurt Swirl Brownies

Pumpkin Yogurt Snack Cake

Cinnamon Streusel Fruit Pizza with Greek Yogurt “Sauce”

 

68 Responses to “Cranberry Greek Yogurt Coffee Cake”

  1. #
    Liz @ The Lemon Bowl — November 21, 2012 @ 6:50 am

    This is gorgeous! I love baking with yogurt.

  2. #
    Jenny @ BAKE — November 21, 2012 @ 7:38 am

    this looks so fruity and delicious! what a show stopper!

  3. #
    Heather — November 21, 2012 @ 7:58 am

    This looks awesome! It’s just going to be my husband and I (and of course our little one) for Thanksgiving so we aren’t having a huge celebration. I think this coffee cake would be wonderful to make tomorrow morning to go along with out small Thanksgiving :) Thank you for sharing and I hope you have a great Thanksgiving!

    • Cassie replied: — November 21st, 2012 @ 8:02 am

      Same to you, Heather! I didn’t know you had a little one! Hope to see you soon.

  4. #
    Ashley - Baker by Nature — November 21, 2012 @ 8:09 am

    So beautiful, Cassie! I am currently in love with all things cranberries, and greek yogurt must make this so moist and delicious! Happy Thanksgiving, girl!

  5. #
    Kate@Diethood — November 21, 2012 @ 8:25 am

    I can only imagine how delicious this is!! So sweet and moist…I want to go make it right now!

  6. #
    Heidi @foodiecrush — November 21, 2012 @ 8:31 am

    Cassie how did you know I have a whole bag of cranberries begging to be baked? This looks divine, I’m a sucker for bundt shaped goodies. Wish I’d seen it yesterday when I was putting together my Cranberry roundup. But then I’d have needed ESP and that doesn’t seem to be happening. Happy turkey-less turkey day!

  7. #
    Dixya @ Food, Pleasure and Health — November 21, 2012 @ 8:46 am

    I am not a big fan of turkeys either but more interested in sides and desserts on the table. This cake looks so good. I haven ever baked with greek yogurt although hear great reviews about it. I have all the ingredients with me- might as well make it this weekend. thanks for sharing and have a great thanksgiving.

  8. #
    Meagan @ A Zesty Bite — November 21, 2012 @ 8:54 am

    Don’t worry Cassie I’m definitely not into Thanksgiving this year either. I’m all geared up for Christmas! Happy Early Thanksgiving!

  9. #
    Brenda @ a farmgirl's dabbles — November 21, 2012 @ 8:54 am

    This is my kind of coffee cake. I can’t get enough of cranberries this time of year!

  10. #
    Kathryn — November 21, 2012 @ 9:01 am

    Oh this cake sounds amazing! I love fresh cranberries, I love baking with greek yogurt and, most of all, I love cake!

    Hope you guys have a really happy thanksgiving!

  11. #
    Angie — November 21, 2012 @ 9:59 am

    I love this! Love cooking with cranberries!

  12. #
    Laura (Tutti Dolci) — November 21, 2012 @ 11:14 am

    In love with this coffee cake, Cassie!

  13. #
    Averie @ Averie Cooks — November 21, 2012 @ 11:32 am

    That cranberry cake looks fall-apart moist & good! I made a blueberry/lemon yogurt cake about a month ago and I want to make your version. Perfect!

  14. #
    Jennifer @ Mother Thyme — November 21, 2012 @ 11:55 am

    Love this recipe Cassie! I think I’m going to make this for Christmas since I already started planning that menu. Love that you guys have Buffalo Chicken Dip on the menu! I just made a batch of it for myself last week because I was a craving it so bad. Happy Thanksgiving! :)

  15. #
    Erin @ Dinners, Dishes and Desserts — November 21, 2012 @ 1:08 pm

    I am not a fan of turkey that much either. I could skip it for the stuffing, and the dessert! This cake looks incredible, and I am not a huge fan of cranberries. I am making a cake for Thanksgiving this year – but mine is pumpkin.

  16. #
    JulieD — November 21, 2012 @ 1:38 pm

    Okay, can we just be neighbors already? I could be your taste tester! Looks divine!

  17. #
    Erin @ Texanerin Baking — November 21, 2012 @ 1:38 pm

    This looks so so good! I wanted to make a cranberry orange Greek yogurt cake but ran out of time. And I’m the same way with Thanksgiving posts. I had planned on so many and still have only posted one. Yikes. Happy Thanksgiving tomorrow! :)

  18. #
    Carlas Confections — November 21, 2012 @ 1:47 pm

    Love this! I would love to have it at Thanksgiving this year! Looks so beautiful! I have to admit too that I am not as big of a turkey fan as most people are either; at least for the turkey alone, but I sure do love leftover turkey sandwiches! Oh YUM!

  19. #
    Julie @ Table for Two — November 21, 2012 @ 5:20 pm

    This looks so beautiful and delicious! Love cranberries and greek yogurt in cakes!

  20. #
    Miss @ Miss in the Kitchen — November 21, 2012 @ 11:50 pm

    This sounds good for breakfast, I must make it soon!

  21. #
    Cass @foodmyfriend — November 22, 2012 @ 12:01 am

    Drool! My little brother is obsessed with cranberries. He eats them like other kids eat lollies! Great looking cake. I bet its yummy :)

  22. #
    Ronja @ a dash of faith — November 22, 2012 @ 11:58 am

    I love baking with yoghurt and this looks just great!

  23. #
    Chung-Ah | Damn Delicious — November 23, 2012 @ 1:43 am

    You know I love using greek yogurt in all my cakes! And I am so excited to be using fresh cranberries this time of year! This has definitely made my “to-make” list!

  24. #
    Mercedes@Satisfy My Sweet Tooth — November 23, 2012 @ 1:14 pm

    Wow, what a beautiful and festive cake and it looks so moist! And I love baking with Greek yogurt as well!

  25. #
    Kim Bee — November 24, 2012 @ 4:23 pm

    Cassie this looks amazing. It’s such a pretty cake. Hope you had an amazing Thanksgiving. xx

  26. #
    Cookin' Canuck — November 24, 2012 @ 8:37 pm

    That is the prettiest cake! And I love the Greek yogurt for moisture.

  27. #
    Joan Brennan — November 25, 2012 @ 12:42 pm

    Hi…I am baking this cranberry coffee cake right now. I set everything out pre-measured on the counter. Then followed the directions. When I put the bundt pan into the pre heated oven I noticed a bowl of flour on my counter. Oh my! I couldn’t believe I had forgotten to add it. I did have a few distractions with people coming and going. Anyway I scooped it all back out and added the flour. I had been following your recipe precisly and couldn’t under stand how that could have happened…..until I reread your recipe. You start by having the flour, baking powder and salt in a separate bowl. The recipe never says to add it to the batter. LOL You might want to edit that for other bakers. Hope it turns out ok. It sure sounds good!

    • Cassie replied: — November 25th, 2012 @ 1:34 pm

      Hi Joan, I am so sorry for the mix-up! I just edited the recipe so that it reads correctly. I hope your cake turned out OK!

  28. #
    Anita at Hungry Couple — November 25, 2012 @ 6:20 pm

    I love baking with cranberries at this time of year. The cake looks wonderful!

  29. #
    Kiersten @ Oh My Veggies — November 26, 2012 @ 1:23 pm

    Such a pretty coffee cake! :) This would be so perfect for using leftover cranberry sauce too. I hope you had a great Thanksgiving!

  30. #
    veronica — November 26, 2012 @ 1:24 pm

    YUM–do you think i could use leftover cranberry sauce by any chance? i’m not really a baker, so i don’t know if it would be too runny?

    • Cassie replied: — November 26th, 2012 @ 1:28 pm

      Hi Veronica, I think it would be perfect. What I might suggest is putting the cranberry sauce in a sauce pot and letting it simmer for 5-10 minutes to concentrate some of the extra liquid. I hope you like it!

  31. #
    Meghan — November 28, 2012 @ 10:07 pm

    Delicious looking cake!! Hope you & your family had a wonderful Thanksgiving! :)

  32. #
    Jenlu — November 29, 2012 @ 9:40 pm

    Amazing -thank you for sharing!!!

  33. #
    Salma — November 30, 2012 @ 11:51 am

    Just tried this recipe as I had all the incredients to hand. I made mine in a square cake tin as I don’t have a bundt tin. It’s in the oven as I write this. Just a quick question though, I left the cranberries whole- is that correct or would you advise chopping them?

    • Cassie replied: — November 30th, 2012 @ 1:10 pm

      Hi Salma, I left them whole. I hope you enjoy!

  34. #
    Salma — November 30, 2012 @ 2:41 pm

    Hi Cassie, Absolutely without question the best cake ever. Delicious on its own or a little ice cream. It was definitely worth converting US to UK measurements and giving it a go. I’m going to try some more of your recipes. Thanks

    • Cassie replied: — November 30th, 2012 @ 2:47 pm

      I’m so glad you liked it, Salma, you made my day! :-) Do you have any resources for converting US measurements to UK? I’d love to have that on file to convert some of my more popular recipes. Thanks!

  35. #
    Salma — November 30, 2012 @ 3:20 pm

    Hi Cassie, I can’t remember the site I used, sorry. I just typed US to UK conversion chart and used the first one on the list. I do agree though that a conversion chart on your site would be useful for us over the other side of the pond.

  36. #
    Tessa — December 2, 2012 @ 12:38 am

    I have some cranberries hanging around, and I think this cake may be their end destination. Looks great!

  37. #
    Amy Ritter — December 7, 2012 @ 11:35 pm

    OMGOSH! I just made this and it was HEAVEN in my mouth! I ate a few little bits that had stuck to my pan and could not resist cutting a peice out and devowing it while it was still warm! Sooooo Yummy! I made it for my womens bible study which is in the morning and I know it’s going to be a huge hit! Thanks!

  38. #
    Christina — December 19, 2012 @ 10:15 am

    Question: I was just given a mini loaf pan for my birthday (SUPER excited!!) and I want to turn this into edible gifts for co-workers….how should I adjust the baking time if I make this into mini loaves rather than using a bundt pan?

    • Cassie replied: — December 19th, 2012 @ 10:17 am

      Hi Christina, the baking time will be less, and I would say possibly even up to half the time. I would start by setting a timer to 20 minutes, and then check with a toothpick. If it’s not done, set for another 5 and then continue that process. I would think 35-40 would be the max time for mini loaves. Will you send me an email when you finish them up so that I can note on the recipe?

      Thanks!
      Cassie (bakeyourdayblog at gmail.com)

  39. #
    Christina — December 19, 2012 @ 10:19 am

    Thanks!! I’ll do it that way. And I’ll let you know how it turns out!

  40. #
    Christina — December 19, 2012 @ 10:02 pm

    It worked! Sooo well :) Made 8 full mini loaves. They baked for about 33-34 min at 350. And my god are they good! I also subbed half the butter with 1/2 c homemade no sugar added applesauce…to cut back on the fat. These are so good, my sis who doesn’t like cranberry, wanted to keep eating more!

    • Cassie replied: — December 20th, 2012 @ 8:52 am

      So glad it worked well. Thanks for letting me know, enjoy!

  41. #
    Erin — December 21, 2012 @ 1:24 pm

    WOW! I just made this for my family for a Christmas brunch and it was amazing! Will definitely make again! Thanks!

    • Cassie replied: — December 21st, 2012 @ 1:52 pm

      I’m so glad you liked it! Try it with blueberries or strawberries, too. It’s so versatile! :-)

  42. #
    Caroline @ chocolate & carrots — January 14, 2013 @ 12:18 pm

    I just made an adapted version of this cake and it was fantastic! I had no idea how much I love the sweet and tart taste of cranberries in a cake! Thanks for the great recipe Cassie!

  43. #
    Salma — March 5, 2013 @ 12:42 pm

    Cassie, I’ve made this cake so many times now for friends, work colleagues, neighbours and family. Every single time I have had people comment how delicious it is and have had to give them the recipe. Thanks again.

    • Cassie replied: — March 5th, 2013 @ 12:50 pm

      That makes me so happy! Glad you are enjoying it :-)

  44. #
    Doug Knapko — April 29, 2013 @ 12:52 am

    Coffee is a brewed beverage with a distinct aroma and flavor, prepared from the roasted seeds of the Coffea plant. The seeds are found in coffee “berries”, which grow on trees cultivated in over 70 countries, primarily in equatorial Latin America, Southeast Asia, India and Africa. Green (unroasted) coffee is one of the most traded agricultural commodities in the world.-

    Very latest write-up produced by our own web page
    <http://www.caramoantourpackage.com

  45. #
    Deb — August 30, 2013 @ 12:27 pm

    I’m going to try this…and use half orange cream greek yogurt and half regualar greek. I just have to have a little bit of citrus flavor with my cranberries. This looks amazing!

  46. #
    Karen beliossi — November 21, 2013 @ 2:51 pm

    I loved the taste of this cake the only problem is it split in half when I inverted it and I think due to the weight of the cranberries.
    Please instruct how long to cool in bundt pan and exactly at which point to invert.
    Thank you

    • Cassie replied: — November 21st, 2013 @ 8:24 pm

      Hi Karen, I’m sorry it fell apart on you. It’s best to let it cool completely before removing from the pan…maybe 4 hours or more if you have that much time? Also, depending on where you are located, different weather conditions could have an impact on the consistency and if the batter is too thin, it would fall apart. If you try again, you might try to add a little extra flour to hold it together. I hope this helps. Thanks for reading!

  47. #
    Janette — November 26, 2013 @ 5:24 am

    I made this last week for a get together/dinner party. The hostess loved it and commented on how pretty it was. I have also made this with blueberries which makes the flavor of the yogurt really stand out.

    • Cassie replied: — November 26th, 2013 @ 7:29 am

      I’m so glad you liked it both ways! I am making this for our Thanksgiving, actually making it tonight. Thanks for reading!

  48. #
    Jayne — November 27, 2013 @ 8:38 pm

    So happy I saw this on my Instafeed. I’m going to make this! So excited. :-)

Trackbacks/Pingbacks

  1. Pingback: Round-Up » Table for Two

  2. Pingback: Cranberry Coffee Cake with Browned Butter Eggnog Glaze (I’m Lovin it) « Betchacanteatjustone's Blog

  3. Pingback: Wednesday Ramblings | Bake Your Day Top 12 of 2012

  4. Pingback: Cookie Creation Roundup « Eat, Drink, Be Healthy!

  5. Pingback: Whole Wheat Cranberry Orange Cake | chocolate & carrots

  6. Pingback: Fall Recipes - Reasons To Skip The Housework

  7. Pingback: 100 fall recipes

  8. Pingback: Greek Yogurt Dessert Recipe Collection - The Cottage Market

  9. Pingback: Eight Nights of Hanukkah Baking: Night #7, Cranberry Greek Yogurt Coffee Cake

Leave a Comment