Cranberry Ribbon Cake
CATEGORIES
INGREDIENTS
  • Cooking Time: 35
  • 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
  1. Preheat oven to 350.
  2. Grease and flour (or use a baking spray) 1 bundt or tube pan.
  3. In a large bowl, beat together eggs, vanilla and sugar until well mixed.
  4. Slowly add in yogurt.
  5. In a separate bowl, whisk together flour, baking soda, baking powder and a dash of salt.
  6. Slowly incorporate into the yogurt batter.
  7. Mix thoroughly. It might not look like you have enough batter to fill the pan, but you do.
  8. It is not a super-tall cake, but it will rise and have a great texture, I promise.
  9. Spoon half of the batter into the prepared pan.
  10. Smooth with the back of a spatula.
  11. Carefully spoon the cranberry sauce to form a ring around the middle of the pan, without touching the middle or sides.
  12. Top with the remaining batter and smooth with the back of a spatula.
  13. 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.
RECIPE BACKSTORY
By Rachel Rappaport a Baltimore Blogger