Leftover cranberry sauce Greek yogurt coffee cake

Photo: How Sweet Eats

The best answer to the half bowl of cranberry sauce. Jessica swirls it through a Greek yogurt bundt with cinnamon-cocoa streusel. Bake it Friday, eat it all weekend.

From Jessica Merchant at How Sweet Eats · @howsweeteats

A tender Greek yogurt bundt cake with leftover cranberry sauce swirled through it and a cinnamon-cocoa streusel.

You need

• For the streusel: 1/2 cup packed light brown sugar
• 1/2 cup all-purpose flour
• 2 tsp cinnamon
• 1 tsp unsweetened cocoa powder
• 1/2 tsp salt
• 1/4 cup cold unsalted butter, in pieces
• For the cake: 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 1/4 cups plain Greek yogurt (full-fat or 2%)
• 3/4 cup leftover cranberry sauce (whole-berry, not jellied)

How to make it

1. Heat the oven to 350°F. Butter a 10-inch bundt pan thoroughly and dust it with flour, tapping out the excess. Butter and flour, not spray, is what lets it release.
2. Streusel: whisk the brown sugar, flour, cinnamon, cocoa and salt, then rub in the cold butter with your fingertips until it looks like damp sand.
3. Whisk the flour, baking powder, baking soda and salt in a bowl.
4. Beat the butter on medium until creamy, add the sugar and beat until pale and fluffy, 4 to 5 minutes. Beat in the eggs one at a time, a full minute after each, then the vanilla and the yogurt, scraping the bowl.
5. On low speed add the dry ingredients and stop as soon as no flour shows.
6. Spoon in half the batter, dot with half the cranberry sauce and swirl it with a knife, then scatter over two-thirds of the streusel. Add the rest of the batter, the rest of the cranberry, swirl again, and finish with the last of the streusel.
7. Bake until a skewer in the thickest part comes out clean, 45 to 55 minutes.
8. Cool in the pan 10 minutes, then turn it out onto a rack and let it cool completely before moving or slicing.

Written in our own words from Jessica Merchant's recipe, with their quantities. The original: Leftover cranberry sauce Greek yogurt coffee cake, How Sweet Eats.

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