Cranberry Muffin Cake

Getting Ready for the Holiday Season, starting with Thanksgiving and a wonderful Cranberry Muffin Cake to serve Thanksgiving morning. I bake this a week ahead of time, wrap and freeze. Then Thanksgiving morning when my family wants breakfast and I am busy cooking the big meal, this can be waiting for them.

Cranberry Muffin Cake. Preheat oven to 350ºF/180ºC
Prepare a Bundt or Tube Pan with grease and flour

12 Tbsp. (1 1/2 sticks) very soft butter (342g)
1 cup sugar (200g)
**Mix 2 minutes to make it light and fluffy
2 room temperature eggs
**add one at a time, mix each egg into the batter for 30 seconds
1 tsp vanilla extract (5mL)
1 tsp baking soda (5mL)
1 tsp baking powder (5mL)
1/2 tsp salt (2.5mL)
**Mix well
1 cup plain greek yogurt or sour cream (240mL)
**Mix
2 cups flour (add them one a time) (220g)
**mix flour into batter, one cup at a time
1. 1/2 cups fresh rinsed cranberries tossed with 1 Tbsp flour
**Fold into batter
-Bake at 350ºF/180ºC 50-65 minutes, make sure a toothpick inserted in the center comes out clean
-Let cake cool 15 minutes in the pan then remove from pan and let cool completely before slicing

Great for Breakfast, snacks or dessert.