Cranberry Coffee Cake

Ingredients

• 3 cups whole cranberries
• 1 1/2 cups sugar, divided
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 sticks unsalted butter, at room temperature
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup Greek yogurt

Directions

1. Heat the oven to 350 degrees F. Give a 9 inch springform bundt pan a light swipe of butter, or use a plain springform pan instead.
2. Put the cranberries in a food processor with 1/2 cup sugar. Pulse just until the berries are finely chopped, stopping before they turn smooth.
3. In a medium bowl, whisk the flour with the salt, then the baking powder and baking soda.
4. In a large bowl, beat the butter with the remaining 1 cup sugar until the mixture looks pale and airy. Mix in the vanilla, then add the eggs and beat only until they are worked in.
5. Beat the dry mixture into the butter mixture just until it comes together. Stir in the yogurt.
6. Spoon 1/2 the batter into the buttered pan. Scatter the cranberry mixture evenly across the surface, then spread the rest of the batter over it.
7. Bake for about 50 minutes, until the cake is golden and a tester poked into the center comes out clean.