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Greek Yogurt Cranberry Sauce Coffee Cake Recipe

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★★★★★

4.9 from 146 reviews

This Greek Yogurt Cranberry Sauce Coffee Cake is a moist and flavorful bundt cake perfect for breakfast or dessert. It features a tender cake batter enriched with creamy Greek yogurt and swirled with homemade cranberry sauce, topped with a spiced cocoa streusel for a delightful texture and taste. The combination of tart cranberries and cinnamon-spiced streusel makes this cake a festive and comforting treat.

Ingredients

Scale

Streusel

  • 1/2 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into pieces

Cake

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups plain Greek yogurt, full-fat or 2%
  • 3/4 cup leftover cranberry sauce, real/homemade (not jelly)

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F (175°C). Butter and flour a 10-inch bundt cake pan thoroughly. Using butter and flour is key for proper release; cooking spray is not recommended.
  2. Make the Streusel: In a bowl, whisk together brown sugar, flour, cinnamon, cocoa powder, and salt. Add the cold butter pieces, then use your hands to mix until the mixture looks like sand with small, incorporated pieces of butter. Set aside.
  3. Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt for the cake batter.
  4. Cream Butter and Sugar: In the bowl of an electric mixer, beat the softened butter at medium speed until creamy. Add sugar and beat for 4 to 5 minutes until the mixture is fluffy, scraping down the sides as needed.
  5. Add Eggs and Vanilla: Add eggs one at a time to the butter-sugar mixture, beating well for about a minute after each addition. Mix in the vanilla extract thoroughly.
  6. Incorporate Greek Yogurt: Beat in the Greek yogurt until well combined, scraping down the sides of the bowl as needed.
  7. Add Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients and mix just until incorporated. Avoid overmixing to keep the cake tender.
  8. Assemble the Cake: Spoon half of the batter into the prepared bundt pan. Dollop half of the cranberry sauce on top and swirl lightly. Sprinkle two-thirds of the streusel over the berry layer. Add the remaining batter on top, then swirl the rest of the cranberry sauce and finish with the remaining streusel. Use a knife to swirl the streusel gently into the batter.
  9. Bake: Place the bundt pan in the preheated oven and bake for 45 to 55 minutes. Check doneness by inserting a wooden pick into the center; it should come out clean. The author notes the full 55 minutes was needed for perfect doneness.
  10. Cool and Remove: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then invert the pan onto a wire rack and allow the cake to cool completely before serving. Avoid moving it while warm to prevent breaking.

Notes

  • Butter and flour the bundt pan thoroughly for easy release; do not use cooking spray.
  • Use real, leftover cranberry sauce—not jelly—for the best texture and flavor.
  • Be careful not to overmix the batter to keep the cake tender.
  • The cake requires a full 55 minutes of baking for perfect doneness.
  • Allow the cake to cool completely in the pan before removing to avoid it breaking apart.

Keywords: Greek yogurt coffee cake, cranberry sauce cake, streusel coffee cake, bundt cake, holiday coffee cake

Find it online: https://messykitchenmagic.com/greek-yogurt-cranberry-sauce-coffee-cake-recipe/