Cranberry and yogurt coffee cake with white chocolate ganache

• Fresh Cranberries

This is the perfect coffee cake to share with friends. It’s a no muss no fuss dessert that will make your guests think you’ve spent hours in the kitchen preparing it (which is far from true!).

This is a cake that is best served warm, fresh out of the oven or simply eat it chilled. Thanks to the slow-cooked cranberries it will remain moist, even 24 hours later. Because it’s made with yogurt, it’s lower in fat than traditional versions that are made with sour cream or cream. And most of all, it’s even more delicious when eaten slowly.

Steps

1. Place the oven rack in the middle of the oven. Preheat the oven to 180 °C (350 °F). Generously grease and flour a 2.5 to 3-litre (10 to 12 cup) Bundt pan or a springform fluted cake pan of the same size.

2. In a mixing bowl, combine all the dry ingredients except the sugar. Set aside.

3. In a different bowl, cream the butter and sugar and almond extract using an electric mixer. Add the eggs one at a time until well mixed. Add the dry ingredients, alternating with the yogurt. Using a spatula, add the cranberries. Spread the mixture in the pan.

4. Bake for 50 to 60 minutes or until a toothpick comes out dry from the middle of the cake. Cool for 15 minutes. Remove the cake from the pan and let cool completely on a baking rack. Sprinkle with icing sugar.

Recommendations

If you have a sweet tooth, you can serve this cake with a white-chocolate ganache. Simply melt 115 g (4 oz.) of white chocolate in a bain-marie (hot water bath). Add 45 ml (3 tablespoons) of cooking cream and whisk until well mixed. Stir until well combined and pour over the cooled cake.