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I’m about to tell you all about the holiday Cranberry Coffee Cake I can never get enough of. This bundt cake stays super soft with a hint of tangy cranberry in every slice. I always use Greek yogurt for a dreamy crumb and drizzle that sweet almond glaze right over the top. Trust me the cozy smell in your kitchen is unreal when you bake this!
Irresistible Reasons To Try This Coffee Cake
Baking this is a holiday must for me! That mix of tart cranberries and a rich, buttery bite always hits the spot. The almond touch makes it special. It looks fancy but you won’t believe how fast it is to throw together. When I’m in a hurry but want something impressive this one never fails me.
Cranberry Coffee Cake Ingredients List
- Powdered Sugar: Whips up a sweet and smooth glaze.
- Vanilla & Almond Extract: That perfect flavor blend takes it up a notch.
- Cranberries: Fresh or frozen are both totally fine!
- Baking Powder & Soda: Guaranteed fluffiness in every bite.
- Flour Blend: Mixing flours gives it a cool crumb.
- Eggs: They keep things sturdy and a little rich.
- Sugar: Just enough to mellow out those tart berries.
- Butter: Grab the real stuff—it ALWAYS matters.
- Greek Yogurt: Makes the cake moist every time.
Time To Bake
- Finishing Touch
- That fancy almond glaze feels like the big finish on a gift.
- Bake Away
- Your whole place will smell dreamy as it bakes! Check it in about 40 minutes.
- Pan Prep
- Get every corner of that bundt pan buttery—nobody likes losing half a cake.
- Going Easy
- Don’t go wild with mixing! Once it’s barely blended, gently fold in those cranberries.
- Dry Ingredient Power
- Keep your baking even by whisking flour mix and leaveners separate first.
- Big Wet Ingredients Step
- Eggs and yogurt bring it all together and make the batter nice and creamy.
- Start Strong
- Get butter and sugar super fluffy—it really makes the difference for a tender cake!
Expert Tips You'll Want To Know
- Pan Readiness: If you miss a spot, that cake WILL stick. Grease it well!
- The Glaze Secret: Want it thicker or runnier? Just tweak the amount of liquid.
- Cranberry Freshness: Using fresh gives you the best flavor pop.
- Gentle Hands: Don’t over mix or you’ll lose that lovely soft texture.
- Chill Ingredients: Let stuff come to room temperature. It mixes way easier that way.
Storing For Later
It stays tasty a couple days at room temp if wrapped tight or up to five in the fridge. Need to plan ahead? Wrap and freeze it no problem. You’ll be so glad to have it handy when things get busy!
Helpful Answers To Common Questions
Lots of folks ask: yes, dried cranberries work but use a smaller amount. If you don’t have yogurt, sour cream is great. And mini versions in little pans? Too cute and perfect for sharing.
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Frequently Asked Questions
- → Are frozen cranberries okay to use?
Frozen cranberries work fine, but let them thaw and dab them dry to avoid adding extra water.
- → How long can I keep this cake?
If wrapped tightly, it stays good for 2 days on the counter. Want to save it longer? Freeze it for up to 3 months.
- → Can I substitute regular wheat flour?
White wheat flour gives a softer result, but normal wheat flour is fine. Expect the texture to be slightly denser.
- → Which type of yogurt should I pick?
Either low-fat or full-fat Greek yogurt does the job for max moistness. The fat-free version is okay but makes the cake a little less soft.
- → Why mix two kinds of flour?
Including wheat flour adds nutrition, while the all-purpose option ensures the cake stays light and airy.
Conclusion
An easy-to-make treat bringing together wholesome ingredients and seasonal flavors, perfect for festive mornings or weekend feasts.