Cranberry Coffee Cake

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.

	this recipe	typical
fat	204%	63%
total sugar	32%	109%
brown sugar share of total sugar	4167%	42%
egg	10%	30%
leavener	5%	2%
salt	1%	1%
liquid	0%	69%
fruit	1%	0%

Where it stands out

• #2 of 78 for browning depth

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

114 g	1/2 cup unsalted butter ((1 stick), at room temperature)
200 g	1 cup granulated sugar (plus 2 tablespoons )
100 g	2 large eggs (at room temperature)
245 g	1 cup low-fat plain Greek yogurt (or full-fat (you can use fat free, but the cake will be slightly less moist))
4 g	1 teaspoon pure vanilla extract
2 g	1/2 teaspoon pure almond extract
240 g	2 cups white whole wheat flour
90 g	3/4 cup all-purpose flour
5 g	1 teaspoon baking soda
4 g	1 teaspoon baking powder (I recommend using aluminum free)
3 g	1/2 teaspoon salt
	3/4 cup fresh cranberries ((or frozen and thawed))
150 g	3/4 cup powdered sugar (plus additional as needed)
31 g	2 tablespoons plain Greek yogurt
2 g	1/2 teaspoon pure almond extract

Method: 8 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I was a little skeptical about whole cranberries, but wanted to live on the edge, lol! Erin, this is another winner from your marvelous collection!! Erin's recipes are slways terrific! Although I can't stand posts that try to "one up" the star, I would like” — a cook, 5.0★

“Bravo Erin! Another really great recipe!! I have made 6 of these during the holidays to give to my neighbors. Everyone loved them. I can't wait to make it for family members as well. I added quite a few more cranberries, since they are delicious, and a dash m” — a cook, 5.0★