This soft, lightly sweetened and tart cranberry coffee cake with Greek yogurt is the perfect way to kick off the holiday festivities! The cake is packed with fresh tart cranberries and topped with a buttery cinnamon brown sugar crumb that melts into the cake. Just grab a cup a of coffee and dig into this delicious cranberry coffee cake.
I think it is no big surprise that I have another coffee cake recipe. If you have been around for a while, you probably know that I have a little bit of a coffee cake obsession. It is my go-to favorite dessert or sweet breakfast with its vanilla cake and cinnamon sugar topping.
This cranberry coffee cake recipe is similar to my cinnamon apple coffee cake, but with a few small changes. The crumb topping is the same, but I adjusted a few of the batter ingredients to complement the tart cranberries. And it works beautifully!
By the way, did you know that coffee cake does not actually have any coffee in it? This is a question I get on Instagram almost every time I share a coffee cake recipe. The name can certainly be deceiving, but it is called coffee cake because it is traditionally served with coffee. And this cranberry coffee cake definitely complements coffee, making it the perfect choice this holiday season to enjoy with friends and family.
Why we love this cranberry coffee cake with Greek yogurt
Easy: I used easy to find ingredients to make this tasty holiday forward coffee cake. In fact, you probably have the majority of the ingredients already in your panty and fridge. No technical skills required, and you can be enjoying this coffee cake in under 45 minutes!
Seasonal Ingredients: This coffee cake in full of fresh cranberries, that are in season in the fall. They are not only taste amazing when fresh, but they give the coffee cake a beautiful holiday theme color that pops. And mixed with cinnamon flavors, this coffee cake is full of holiday vibes.
Sweet and Tart: There is just enough sweetness to cut through some of the tartness that the cranberries bring to this coffee cake, without being over the top sugary. If you love cranberries, this recipe is for you as their natural flavor comes through in each bite and is not overshadowed by the sugar.
Greek Yogurt: A combination of the Greek yogurt and buttermilk makes this coffee cake extra soft and moist. The added Greek yogurt not only adds to the texture but also brings a little extra protein and is a little healthier alternative to the typical sour cream that is used in coffee cakes.
Versatile: Make this cranberry coffee cake for brunch, dessert, breakfast or snack. It makes for a beautiful treat whether you are making it for a special occasion or not this holiday season.
Tips and tricks to making this cranberry coffee cake
- Do not overmix the batter after adding in the dry ingredients to the wet. Just stir until combined. It is okay if there are lumps. Gently fold the cranberries into the batter.
- You can use a 9-inch spring form pan, metal 9-inch cake pan or a 9-inch square baking pan. Try to use a metal pan if possible. If you do choose to use a smaller 8-inch pan, you will need to add a few extra minutes to the baking time.
- Watch your bake time carefully so the coffee cake does not overbake. It is done when a toothpick comes out clean.
- If you do not love cranberries or cannot find them, blueberries are an amazing alternative in this coffee cake.
- You can store the coffee cake at room temperature for up to 2 days or in the fridge for about 4 days.
Ingredient substitutions and variations
Fresh Cranberries: Using fresh cranberries works best in this recipe! But you can use frozen cranberries if needed. If using frozen, do not defrost, just add them frozen right into the batter. Another great alternative is to use blueberries instead of cranberries. As for dried cranberries, I have never tried them in this recipe. They would probably work, but I would use less than 2 cups since they are sweeter than the fresh cranberries. I would recommend around 3/4 cup of dried cranberries if going this route.
Buttermilk: You can make your own buttermilk substitute in a pinch by combining 1/2 cup milk with 1/2 tablespoon of lemon juice or white vinegar. Stir and let the mixture sit for 5-10 minutes before adding it the batter.
Greek Yogurt: Sour cream makes for the best swap for the Greek yogurt in this coffee cake recipe.
All-Purpose Flour: If you need to make this recipe gluten-free, the best option is to use 1:1 ration gluten-free flour.
If you give this cranberry coffee cake with Greek yogurt a try, I would love to hear your thoughts in the comments below! Your feedback is really appreciated!
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking! I hope you love this cranberry coffee cake as much as we do!
Cranberry Coffee Cake with Greek Yogurt
Ingredients
- 1 3/4 C. All-Purpose Flour
- 1/2 tsp. Salt
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 3/4 C. Sugar
- 1/2 C. Neutral Oil such as avocado oil
- 2 eggs
- 1/2 C. Buttermilk
- 1/2 C. Greek yogurt
- 1 tsp. Vanilla extract
- 2 C. Fresh cranberries
Crumb topping:
- 1/3 C. Flour
- 1/4 C. Brown sugar
- 1 Tbsp. Cinnamon
- Dash of salt
- 5 Tbsp. Cold butter cut into small pieces
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir together and set aside.
- In a separate large bowl, beat the eggs and sugar together for about 15-20 seconds with a hand mixer. Add in the Greek yogurt, buttermilk, oil and vanilla extract. Mix together until smooth.
- Add the dry ingredients into the wet and stir until just combined. There will still be lumps! Fold in the fresh cranberries.
- Pour the batter into a greased 9-inch pie dish, spring form pan or square baking pan. Spread out the batter evenly.
- To make the crumb topping, combine the flour, brown sugar, cinnamon, and pinch of salt into a medium bowl. Stir until fully combined. Using a pastry cutter or fork, cut the cold butter pieces into the flour mixture until mixed in.
- Sprinkle the crumb topping over the coffee cake batter. Bake for 26-30 minutes or until the coffee cake is set and toothpick comes out clean.
- Let cool slightly and enjoy!
