Cranberry Coffee Cake with Greek Yogurt
A soft and moist coffee cake filled with fresh cranberries and has a buttery crumb topping. Enjoy this coffee cake for brunch, breakfast or a sweet treat. And of course, with a cup of coffee!
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!
Notes
Nutrition facts are an estimate.
Nutrition
Serving: 1sliceCalories: 331kcalCarbohydrates: 58gProtein: 7gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 41mgSodium: 251mgPotassium: 115mgFiber: 3gSugar: 22gVitamin A: 232IUVitamin C: 6mgCalcium: 79mgIron: 2mg
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