Description
This Cranberry Swirl Coffee Cake is fluffy, moist, and swirled with sweet cranberries!
Ingredients
- 1 cup Unsalted Butter, Softened
- 2 cups Plus 2 Teaspoons White Sugar, Divided
- 3 Eggs
- 2-½ cups Bob’s Red Mill Organic Unbleached All Purpose White Flour
- 2 teaspoons Baking Powder
- 1 cup Plain Greek Yogurt
- 2 teaspoons Vanilla Extract
- 1 can (14 Oz. Size) Cranberry Sauce
- 1 Tablespoon Fresh Lemon Juice
- ½ teaspoons Cinnamon
Preparation
Preheat oven to 350ºF. Lightly coat a 9×13 baking pan with non-stick cooking spray. Set aside.
In a large bowl, cream together butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add flour, 1/2 cup at a time, followed by Greek yogurt and vanilla extract. Beat until just combined.
Spread batter into prepared pan. Set aside.
In a blender or food processor, mix cranberry sauce and lemon juice until smooth. Pour sauce over batter and gently swirl with a knife.
In a small bowl, mix cinnamon and remaining 2 teaspoons white sugar. Sprinkle over top of batter. Bake for 35–40 minutes, or until toothpick inserted into cake comes out clean. Remove from oven and let cool for 10 minutes.
Serve immediately. Enjoy!
