Description
A light and delicious cranberry yogurt cake, perfect for a holiday dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup plain yogurt
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a cake pan.
- Whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together sugar, yogurt, oil, egg, and vanilla.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Gently fold in cranberries.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let cool completely before serving.
Notes
- You can substitute frozen cranberries. Do not thaw them first.
- For a sweeter cake, add more sugar.
- A simple glaze can be added on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg