Leftover Cranberry Sauce Greek Yogurt Coffee Cake.
Best holiday breakfast ever, right here.
These exclamation points are necessary. I swear.
I even used the REAL cranberry sauce! If you’ve been reading for awhile then you know that I have a soft spot for the jellied cranberry sauce that comes out of a can.
I said it.
But I mean it.
I weirdly love that stuff.
However, I love the fresh stuff too! A whole bunch.
So if you have some leftover, this is exactly what you need to do. Swirl it into your breakfast cake batter with a cinnamon-y streusel and you’ll be loved forever.
Let’s keep this short and sweet since it’s officially Christmas decorating time. I have EVERYTHING you need right here, today:
Now it’s time to trim your trees!
Also, if you’re shopping this black Friday, be sure to check out my gift guides! You can find them all right here and I’ll do a more extensive post on them this weekend, in time for Cyber Monday. You can also find my favorite things SHOP(!!) above in the menu bar. YAY shopping.
And then this afternoon. Or tonight. Or tomorrow!
Cranberry coffee cake and you have a date. With yogurt too. Because it’s healthy then?
Greek Yogurt Cranberry Sauce Coffee Cake
- 1/2 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cut into pieces
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups plain greek yogurt, full-fat or 2%
- 3/4 cup leftover cranberry sauce, real/homemade – not the jelly
- Preheat the oven to 350 degrees F. Butter and flour a 10-inch bundt cake pan and set aside. Butter and flour is KEY! Don’t use cooking spray.
- Whisk together the sugar, flour, cinnamon, cocoa and salt. Add the butter pieces and using your hands, mix together the flour and butter until the flour is incorporated and in tiny pieces. It’s okay if the mixture looks like SAND!
- In a small bowl, whisk together the flour, baking powder, soda and salt. In the bowl of your electric mixer, beat the butter on medium speed until creamy, then add the sugar and beat for 4 to 5 minutes on medium speed until fluffy, scraping down the sides if needed. Add the eggs one at a time, beating well for a minute or so after each addition. Add the vanilla and beat well. Beat in the yogurt, again scraping down the sides if needed.
- Gradually add the dry ingredients with the mix on low speed. But until they are just incorporated. Spoon half of the batter into the greased bundt pan. Swirl in half of the cranberry sauce, then sprinkle with two thirds of the streusel. Add the remaining batter on top then, swirl in the remaining cranberry and finish off with the remaining streusel and swirl it into the batter with a knife. Bake until a wooden pick inserted into the cake comes out clean, about 45 to 55 minutes. My cake needed the full 55 and it was perfect.
- Remove the cake from the oven and allow to cool for 10 minutes. Invert the pan on a wire rack and allow the cake to cool completely. Don’t attempt to move it or it will break apart!
Oooooh that streusel.