Cranberry Sauce Swirl Greek Yogurt Coffee Cake Recipe

Streusel

• 1/2 cup packed light brown sugar
• 1/2 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/4 cup cold unsalted butter, cut into pieces

Cake

• 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 granulated 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°F. Butter and flour a 10-inch bundt pan and set aside—butter and flour is key; avoid cooking spray.

Streusel

• Whisk together brown sugar, flour, cinnamon, cocoa and salt. Add the cold butter pieces and, using your hands or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse sand or small crumbs.

Cake

• In a bowl, whisk together the flour, baking powder, baking soda and salt. In a stand mixer, beat the softened butter until creamy. Add the sugar and beat 4–5 minutes on medium speed until light and fluffy, scraping the bowl as needed. Add the eggs one at a time, beating about a minute after each. Mix in the vanilla, then beat in the Greek yogurt, scraping down the sides to ensure even mixing.
• With the mixer on low, gradually add the dry ingredients and mix just until combined. Spoon half the batter into the prepared bundt pan. Spoon and swirl half of the cranberry sauce over the batter, then sprinkle on two-thirds of the streusel. Add the remaining batter, swirl in the remaining cranberry sauce, and top with the remaining streusel—gently swirl it into the top layer with a knife.
• Bake until a wooden pick inserted in the center comes out clean, about 45–55 minutes. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before slicing to prevent it from breaking.