Holiday Coffee Cake (Print Version)

# Ingredients:

01 - 1 cup and 2 tbsp granulated sugar.
02 - 1/2 cup softened unsalted butter (1 stick).
03 - 2 eggs, at room temp.
04 - 1 tsp natural vanilla.
05 - 3/4 cup cranberries, fresh.
06 - 2 cups whole wheat white flour.
07 - 1 cup plain Greek yogurt.
08 - 1/2 tsp almond flavoring.
09 - 3/4 cup regular flour.
10 - 1 tsp baking soda.
11 - 1 tsp baking powder (no aluminum).
12 - 1/2 tsp table salt.
13 - 3/4 cup powdered sugar (to glaze).
14 - 2 tbsp Greek yogurt (to glaze).
15 - 1/2 tsp almond flavoring (to glaze).

# Instructions:

01 - Set your oven to 350°F. Coat a 10-cup bundt pan with butter and dust it with flour.
02 - Beat together the butter with sugar until airy. Add eggs one by one, then mix in yogurt with vanilla and almond flavors.
03 - Combine both types of flour with salt, soda, and baking powder by whisking.
04 - Mix dry with wet until smooth. Gently stir in cranberries.
05 - Pour the batter in the pan. Bake for 40-45 mins until a toothpick inserted comes out dry.
06 - Blend yogurt, almond flavor, and powdered sugar together. Adjust for thickness with more sugar.

# Notes:

01 - Frozen cranberries can be subbed in if they're defrosted.
02 - Good for 2 days at room temp.
03 - Keep frozen for as long as 3 months.

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