CRANBERRY RIBBON CAKE

 

  • Cooking Time: 35
  • Servings:
  • Preparation Time:

Ingredients

  • 2 eggs
  • 2 cups flour
  • 1 cup plain yogurt, at room temperature
  • 1 cup light brown sugar
  • 1/2 cup butter, at room temperature
  • 3/4 cup whole berry cranberry sauce, at room temperature
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 dash salt

Directions

  • Preheat oven to 350.
  • Grease and flour (or use a baking spray) 1 bundt or tube pan.
  • In a large bowl, beat together eggs, vanilla and sugar until well mixed.
  • Slowly add in yogurt.
  • In a separate bowl, whisk together flour, baking soda, baking powder and a dash of salt.
  • Slowly incorporate into the yogurt batter.
  • Mix thoroughly. It might not look like you have enough batter to fill the pan, but you do.
  • It is not a super-tall cake, but it will rise and have a great texture, I promise.
  • Spoon half of the batter into the prepared pan.
  • Smooth with the back of a spatula.
  • Carefully spoon the cranberry sauce to form a ring around the middle of the pan, without touching the middle or sides.
  • Top with the remaining batter and smooth with the back of a spatula.
  • Bake 35 minutes or until a toothpick comes out clean. Cool in pan about 5 minutes, and then remove to a wire rack. Slice and eat.

Notes

By Rachel Rappaport a Baltimore Blogger

Categories: Cake  Dessert  Oven 

Author Credit: Rachel Rappaport

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