Cranberry Coffee Cake

This Cranberry Swirl Coffee Cake is fluffy, moist, and swirled with sweet cranberries. Easy to make and full of flavor, this treat makes the perfect breakfast or dessert for the holiday season!

This Cranberry Coffee Cake is fluffy, moist, and swirled with sweet cranberries. Easy to make and full of flavor, and great for using up any leftover cranberry sauce from the holidays!

Course Dessert

Cuisine American

Keyword cake recipe, coffee cake recipe, cranberry recipe, holiday dessert, holiday recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 364

Author Gayle

Ingredients

1 cup unsalted butter softened
2 cups granulated sugar
3 eggs
2 ½ cups Bob's Red Mill Organic Unbleached All Purpose White Flour (or all-purpose flour)
2 teaspoons baking powder
1 cup plain Greek yogurt
2 teaspoons vanilla bean paste (or vanilla extract)
1 can (14 ounce) cranberry sauce
1 tablespoon fresh lemon juice

Topping

½ teaspoon ground cinnamon
2 teaspoons granulated

Instructions

Preheat oven to 350°F. Lightly coat a 9x13-inch baking pan with non-stick cooking spray. Set aside.
In a large bowl, cream together butter and 2 cups sugar until light and fluffy. Add in eggs, one at a time, mixing well after each addition.
Add in flour, ½ cup at a time, followed by Greek yogurt and vanilla bean paste/extract Beat until just combined. Spread batter into prepared pan.Set aside.
In a blender or food processor, mix cranberry sauce and lemon juice until smooth. Pour sauce over batter and gently swirl with a knife.
In a small bowl, mix cinnamon and 2 teaspoons white sugar. Sprinkle over top of batter.
Bake for 35-40 minutes, or until toothpick inserted into cake comes out clean. Remove from oven and let cool for 10 minutes.

Nutrition