Cranberry Coffee Cake

Instructions

1. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Generously butter and flour a 10-cup bundt pan. Set aside.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy.
3. Add the eggs one at a time, incorporating fully between each. Scrape down the sides of the bowl, then add the Greek yogurt, vanilla extract, and almond extract.
4. In a separate medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, and salt.
5. Add to the butter/yogurt mixture and beat gently until evenly combined. Fold in the cranberries.
6. Pour the batter into the prepared pan, smooth the top, then bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
7. Remove from the oven and let cool in the pan on a wire rack for 5 minutes. Turn out of the pan onto the rack and allow to cool a few more minutes.
8. To make the glaze, whisk together powdered sugar, Greek yogurt, and almond extract until smooth. If you desire a thicker glaze, add additional powdered sugar a tablespoon at a time until you reach the desired consistency. Drizzle the glaze over the cake, then slice and serve.