Since I haven’t shared a recipe in quite a while, I thought I’d share one for the cake I made yesterday afternoon. I usually only make it after Thanksgiving or Christmas to use up any leftover cranberry sauce. But this year, I canned our own cranberry sauce. I have lots of little half-pints jars and so I can make it whenever I want.
It’s a great cake to serve to company. Not too sweet and just a hint of tartness from the cranberries.
½ butter, at room temperature (the original recipe called for shortening but I’ve switched to using either butter or coconut oil for baking)
¾ c sugar
2 eggs at room temperature
2 c flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 c plain yogurt
1 tsp vanilla
1 can whole berry cranberry sauce (or whatever is leftover from turkey day as long as you have at least 1 cup)
Preheat oven to 350 degrees F. Generously grease and flour a bundt pan. (<-affiliate link)
Cream together butter, sugar and eggs until light and fluffy.
Combine flour, baking powder, baking soda and salt in a separate bowl.
Add to the creamed mixture; alternating with yogurt and vanilla. Beat until smooth after each addition.
Spread half of the batter in the bundt pan. Top with half of the cranberry sauce. Repeat.
Bake for 50 to 60 minutes. Test for doneness by inserting a skewer into the cake. When it comes out clean, the cake is done.
Remove from oven. Turn onto a rack. Remove pan and allow to cook completely.
Then you can either dust it with icing sugar as I have done here:
Or you can drizzle with a glaze made of 1 c icing sugar, 3 to 5 tsp milk and 1 tsp vanilla.
Note: I did share this recipe in this post way back in Jan 2009, but the recipe kind of got lost amongst the other recipes. This cake is so good… it deserves to shine in its own post.
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