Yogurt Cranberry Coffeecake
Indulge in the irresistible charm of this Yogurt Cranberry Coffeecake, a perfectly balanced dessert bursting with vibrant flavor and tender texture. Made with creamy Greek yogurt and fresh or frozen cranberries, this coffeecake offers a moist crumb that's elevated by the tart sweetness of the fruit. A rich cinnamon-sugar streusel topping adds delightful crunch and warm spice, making every bite a delicious experience. Easy to prepare with just 20 minutes of prep time, this coffeecake is baked to golden perfection in under an hour. Whether served warm with coffee or enjoyed at room temperature, this recipe is ideal for holiday gatherings, brunch spreads, or as a mid-day treat. Keywords: yogurt coffeecake, cranberry coffeecake, streusel topping, holiday dessert, brunch recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups plain Greek yogurt
- 0.5 cups unsalted butter, melted and slightly cooled
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 1.5 cups fresh or frozen cranberries
- 0.5 cups light brown sugar
- 1 teaspoons ground cinnamon
- 0.25 cups unsalted butter (cold, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and set it aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In another medium bowl, whisk together the Greek yogurt, melted butter, eggs, and vanilla extract until smooth.
Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined (avoid overmixing).
Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
In a small bowl, combine the light brown sugar and cinnamon for the topping. Cut the cold butter into small cubes and use your fingers or a pastry cutter to mix it into the sugar-cinnamon mixture until crumbly.
Sprinkle the crumb topping evenly over the batter in the pan.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the coffeecake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 274 mg | 12% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 33.6 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 134 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
