Cranberry Yogurt Coffee Cake
A moist, flavorful coffee cake featuring tart cranberry swirls and crunchy nuts, perfect for breakfast or teatime gatherings, appealing to fruit and nut lovers alike.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour a 9 x 13-inch pan.
- In a large bowl, blend cake mix, pudding mix, eggs, yogurt, and oil. Beat on high for 3 minutes.
- Scrape the bowl often to incorporate ingredients evenly.
- Spread 2/3 of the batter into the prepared pan.
- Spoon cranberry sauce over the batter.
- Spoon the remaining batter over the cranberry sauce.
- Sprinkle chopped nuts on top.
- Bake for 55 to 60 minutes until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance flavor, consider adding a teaspoon of vanilla extract or a dash of cinnamon to the batter. If you don't have yogurt, you can substitute it with sour cream or buttermilk. For a nut-free version, simply omit the chopped nuts or replace them with pumpkin seeds. Remember to check the cake a few minutes before the end of baking time to avoid overcooking.
Serving Suggestions
This coffee cake is perfect for breakfast or as an afternoon snack. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It pairs beautifully with a cup of coffee or tea. For a complete brunch, consider serving it alongside a fresh fruit salad or a slice of layered cream cheese strawberry dessert.
Storage & Reheating
Store leftover cranberry yogurt coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze individual slices for up to 3 months. To reheat, microwave for 15-20 seconds or pop it in the oven at 350°F for 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Yogurt Coffee Cake contains roughly 374 calories, with 3g protein, 37g carbohydrates, and 25g fat. It is an excellent source of vitamin A (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of canned cranberry sauce?
Yes, you can use fresh cranberries, but you'll need to sweeten them as they are tart. Cook the fresh cranberries with a bit of sugar and water on the stovetop until they burst and create a sauce-like consistency before using it in the recipe.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the yellow cake mix with a gluten-free cake mix. Ensure that all other ingredients, like the vanilla pudding mix, are also gluten-free to maintain the integrity of the recipe.
How can I make this recipe dairy-free?
To create a dairy-free version, use a dairy-free yogurt alternative and check that the cake and pudding mixes do not contain any dairy ingredients. This way, you can enjoy the cake while adhering to dietary restrictions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).