Cranberry Greek Yogurt Coffee Cake

I saw this recipe online at foodgawker last fall. It was full-on cranberry season, and I wanted something sweet to make on a Sunday afternoon.

This was the perfect thing!

It comes together in a snap. Then bakes up nice and golden.

You can either do a glaze for this cake (maybe a nice orange-flavored glaze would be nice) or powdered sugar.

We kept it simple with powdered sugar. Look how nice it looks.

It was so moist and delicious. I could see this as being a perfect breakfast cake or housewarming cake.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 2 eggs
• 1 cup plain Greek yogurt
• 1/2 tsp. vanilla extract
• 12 ounces fresh or frozen cranberries

Directions:

Preheat oven to 350 degrees. Grease and flour a Bundt pan.

In a medium bowl, combine the flour, baking power and salt and mix well.

In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and sugar together until fluffy. Add the eggs and vanilla and mix until well-combined. Fold in the Greek yogurt and about half of the cranberries.

Spread half of the batter into the prepared pan and spread the remaining cranberries on top of that layer. Cover with the remaining batter.

Bake in the preheated oven for 55-65 minutes until the edges are golden brown and a toothpick inserted in the middle of the cake comes out clean. Cool completely before cutting.