I adore cranberries. At Thanksgiving, you may as well put a straw in the cranberry sauce and let me at it.
This year, I stocked up on the fresh berries right after the holidays (on sale!) and threw them in the freezer to extend the joy.
When I found a recipe for a cranberry coffee cake, I knew it had to happen.
Gorgeous, fresh (okay, frozen and thawed) cranberries.
Blend them up with sugar for a delicious filling.
Cranberry Coffee Cake
Adapted from Serious Eats
2 cups whole, fresh cranberries
1 1/2 cups sugar
2 1/2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
2 sticks unsalted butter, softened
1 1/2 tsp vanilla extract
1 cup Greek yogurt
Preheat oven to 350F. Butter a springform pan.
In a food processor, pulse together 1/2 cup sugar and cranberries until just minced. Set aside.
Combine dry ingredients in a bowl. Set aside.
Beat together butter and sugar in a mixer until creamy. Add vanilla and eggs, one at a time. Slowly mix in flour mixture. Then, add Greek yogurt and blend.
Spread half of the mixture in the bottom of the pan. Add in cranberry mixture, then top with the rest of the mixture. Bake 30 minutes, or until toothpick inserted comes out clean.