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. Preheat oven to 350 degrees F. Lightly butter a 9 inch springform bundt pan or plain springform pan.
2. Place cranberries and 1/2 cup sugar in the bowl of a food processor. Pulse until berries are minced but not pureed.
3. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
4. In a large bowl, beat together butter and remaining 1 cup sugar until light and fluffy. Add vanilla. Add eggs, beating until just incorporated.
5. Add flour mixture to wet ingredients, beating until just combined. Stir in yogurt.
6. Spoon 1/2 the batter into the prepared bundt pan. Spread cranberries evenly over the top. Cover cranberries with remaining batter.
7. Bake cake until golden and a tester comes out clean, about 50 minutes.