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

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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
2 eggs
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.)

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”


71 Responses to “Cranberry Greek Yogurt Coffee Cake”

  1. #
    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!

  2. #
    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!

  3. #
    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!

  4. #
    Jayne — November 27, 2013 @ 8:38 pm

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

  5. #
    C. Parker — April 16, 2015 @ 1:07 pm

    This is a delicious coffee cake. Thanks for the recipe. Have made it a few times – dusted the top with powdered sugar. Making it again for a family weekend at a lake house.

    • Cassie replied: — April 19th, 2015 @ 5:42 pm

      Glad you enjoyed it. This is a definite winner for lake house gatherings!


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