Cranberry Swirl Coffee Cake
- 1 cup Unsalted Butter, Softened
- 2 cups Plus 2 Teaspoons White Sugar, Divided
- 3 Eggs
- 2-1/2 cups Bob's Red Mill Organic Unbleached All Purpose White Flour
- 2 teaspoons Baking Powder
- 1 cup Plain Greek Yogurt
- 2 teaspoons Vanilla Extract
- 1 can (14 Oz. Size) Cranberry Sauce
- 1 Tablespoon Fresh Lemon Juice
- 1/2 teaspoons Cinnamon
- Preheat oven to 350u0b0F. Lightly coat a 9x13 baking pan with non-stick cooking spray. Set aside.
- In a large bowl, cream together butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add flour, 1/2 cup at a time, followed by Greek yogurt and vanilla extract. Beat until just combined.
- Spread batter into prepared pan. Set aside.
- In a blender or food processor, mix cranberry sauce and lemon juice until smooth. Pour sauce over batter and gently swirl with a knife.
- In a small bowl, mix cinnamon and remaining 2 teaspoons white sugar. Sprinkle over top of batter. Bake for 35-40 minutes, or until toothpick inserted into cake comes out clean. Remove from oven and let cool for 10 minutes.
- Serve immediately. Enjoy!
unsalted butter, white sugar, eggs, bobs red, baking powder, greek yogurt, vanilla, cranberry sauce, lemon juice, cinnamon
Taken from tastykitchen.com/recipes/desserts/cranberry-swirl-coffee-cake/ (may not work)