2013-11-21 / From The Garden

Cranberry Cake

Serves 8-10
3 cups whole cranberries
rinsed and patted dry
1 ½ cups sugar, divided
2 ½ cups flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 sticks unsalted butter
2 eggs
2 tsp. pure vanilla extract
1 tsp. cinnamon
1 tbsp. finely grated orange
1 cup Greek yogurt
Cooking oil spray
1/4 cup Confectioner’s sugar
for dusting the cake
Preheat oven to 350
You will need a springform
Bundt pan or any springform
pan will do. If you have neither, a regular Bundt pan will
work. Spray your springform
or Bundt pan with spray oil
and set aside. Always have all
of your ingredients at room
temperature for a moist cake.
Place the cranberries in a
food processor with 1/2 cup
of sugar and pulse minced.
Do not want to puree this
In a medium-sized mixing
bowl, place the flour, baking
soda, baking powder, and
salt. Mix ingredients until
well blended. In a larger bowl
with a hand mixer, cream the
butter, remaining sugar, eggs,
and vanilla until they are light
& fluffy. On low speed add
the Greek yogurt and mix until all ingredients are smooth.
Place half of the batter in
bottom of a Bundt pan, or
springform pan. Evenly spoon
a layer of cranberry and sugar
mixture over the batter. Cover the cranberry layer with
the remaining batter. Place
the cake into the oven and
bake for 45-50 minutes or
until a knife comes out clean
when inserted into the center
of the cake. Remove the cake
from the oven, and place on
a wire rack until the cake is
room temperature. Remove
the springform sides from
your cake and place the cake
on a serving plate. Place the
one-quarter cup of confectioner’s sugar into a sieve with
a handle and sprinkle the
powdered sugar all over the
surface of the cake. Not only
is this cake pretty, it is very
tasty. Save a few cranberries
for decorating the plate.

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