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Cranberry-Lemon Coffeecake




Source of Recipe


My recipe


Recipe Introduction


The coffee cake can be made a month in advance and frozen without the glaze. A day before serving, defrost at room temperature. When completely defrosted, glaze the cake and top with the cranberries.



List of Ingredients




--- Batter ---
vegetable cooking spray
1 1/2 Cups Dried Cranberries (6 Ounces)
4 Cups All-purpose Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
3/4 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
1 Cup Unsalted Butter, at room temperature
1 3/4 Cups Sugar
1/2 Cup Light Brown Sugar
3 Tablespoons Grated Lemon Zest
5 Eggs
1/4 Cup Fresh Lemon Juice
1 Cup Plain Nonfat Yogurt
--- Glaze ---
1 Cup Powdered Sugar
2 Teaspoons Grated Lemon Zest
2 Tablespoons Fresh Lemon Juice

Recipe



To prepare batter: Lightly spray a 12 cup bundt pan with cooking spray; set aside. Preheat oven to 325°F. Place dried cranberries in a medium bowl and cover with hot tap water. Let soak and plump for 10 minutes, then drain thoroughly. Set aside.

Sift flour, baking powder, soda, salt, ginger and nutmeg into a large bowl. Toss with your hands; set aside.

Combine butter, sugars and lemon zest in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed 5-8 minutes. The mixture will become smooth and pale in color. Add eggs, one at a time, making sure each egg is fully mixed into the butter mixture before adding another. After the last egg is incorporated, slowly add lemon juice and mix for 1 more minute. Scrape down the sides of the bowl and mix 30 seconds to make sure all ingredients are fully incorporated. Remove bowl from mixer.

Alternately, add small amounts of flour mixture and yogurt to thebatter, mixing with a wooden spoon just until dry ingredients are incorporated into the batter. Set aside 10 or 12 cranberries for garnish, then gently fold remaining into batter, taking care not to overmix. Pour batter into prepared pan, filling 2/3 of pan. Bake on center oven rack 1 hour, or until top is golden brown. Check center of cake with a skewer - it should come out clean. Let cool in pan on a wire rack for at least 20 minutes.

Loosen sides of cake with a sharp knife. Place a serving plate, upside down, on top of cooled bundt pan and invert to remove cake. Let cool completely.

To glaze cake: Sift powdered sugar into medium bowl, then add lemon zest and juice. Mix with a spoon until smooth. Drizzle glaze over cooled cake and top with reserved plumped cranberries.