Cranberry coffee cake
Tart cranberries with a moist cake. Perfect for coffee or breakfast.
Ingredients
- 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
Instructions
- 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.