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Leftover Cranberry Sauce Greek Yogurt Coffee Cake

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A tender, swirl-filled coffee cake that transforms leftover cranberry sauce into a luscious centerpiece. With Greek yogurt for moisture and a hint of tang, this cake is perfect for holiday mornings or cozy afternoon coffee breaks.

Ingredients

2¼ cups all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp kosher salt

1 cup plain Greek yogurt

½ cup unsalted butter, softened

1¼ cups granulated sugar

2 eggs, room temperature

1 tsp vanilla extract

1 cup leftover cranberry sauce

Optional topping: streusel or glaze

Instructions

  1. Preheat oven to 350 °F (175 °C). Grease a bundt pan, 9×13″ baking dish, or springform pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each. Stir in vanilla and Greek yogurt.
  5. Gradually mix in the dry ingredients until just combined.
  6. Spread half of the batter into the prepared pan. Dollop cranberry sauce over the batter, then top with the remaining batter. Swirl slightly with a knife.
  7. Top with optional streusel if using.
  8. Bake for 55–60 minutes or until a toothpick inserted comes out clean. Tent with foil if browning too quickly.
  9. Let cool for 10–15 minutes, then transfer to a wire rack. Drizzle with glaze after cooling, if desired.

Notes

Try orange zest, almond extract, or cinnamon for added flavor.

Top with streusel or drizzle with lemon or vanilla glaze.

Substitute Greek yogurt with sour cream if desired.

Add chopped nuts or dried cranberries for texture.

Use whole berry or jellied cranberry sauce, depending on preference.

Nutrition

Find it online: https://yumntasty.com/leftover-cranberry-sauce-greek-yogurt-coffee-cake/