It is Christmas week, and this could be the closest thing we have had to a normal Christmas since 2019! I don’t know about you, but I have gotten out of touch with having a house full of guests and the usual hustle and bustle of the holidays.
Last year my family was hit with Covid-19 right before Christmas and all our plans had to be cancelled. Infact, it did not feel like Christmas at all. In retrospect, we are all healthy so that is all that really matters. So, to you and yours, that is my wish… that you are all healthy this Christmas and that you may spend some precious time with your loved ones in person this year!
A Christmas recipe
I love fresh cranberries and in my part of the world they are only ever available in stores for Thanksgiving and Christmas time. Over the years I have gone from just making cranberry sauce with them to making dessert and other recipes as well. I have even repurposed left over homemade, cranberry sauce by adding it to an apple crisp. The subtle tartness is perfect with the apples and adds a beautiful shade of red to the filling. Another recipe I love, Gooseberry Frangiane Torte, could easily substitute fresh cranberries for a beautiful seasonal dessert as well!
This recipe was developed with Christmas Brunch in mind. Not too sweet and when using the oat flour, which is naturally gluten free, it is full of fibre, protein and much healthier than a sweet bread. The Greek yogurt also adds protein, and it gives it a nice moist crumb.
Happy Holidays, Buone Natale, Happy Hanukkah! Natalina
Cranberry coffee cake
- 1 cup Greek yogurt Plain
- 1/4 cup honey
- 1/4 cup butter, melted Unsalted
- 2 eggs, large Slightly beaten
- 2 tsp vanilla extract
- 2 tbsp lemon juice
- 1 zest of 1 lemon
- 1 1/2 cups all-purpose flour or oat flour (GF)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups fresh cranberries
- 1 tbsp course sugar For sprinkling on top
- 1/2 cup sliced almonds *Optional to sprinkle on top
- Preheat oven to 375 degrees F.
- Prepare a 10-inch spring form pan with parchment paper
- Mix the first 6 wet ingredients in a medium sized bowl. Set aside.
- Mix the next 5 dry ingredients in large bowl.
- Add the wet to the dry ingredients and mix just until moistened.
- Add the cranberries and incorporate. (Alternatively, just sprinkle the cranberries on the batter in the pan)
- Pour the batter into the prepared pan and tap the pan on the counter to level the batter. Sprinkle with course sugar and almonds if using.
- Bake for 26- 28 minutes or until set and golden brown. Stick a knife in the centre, it should come out dry if it is completely cooked.
- Lift the parchment out of the pan with the cake and cool on a rack completely before serving.