Cranberry Cake

Cranberry Cake


  • 2 c ap flour
  • 1/2 c whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • dash nutmeg
  • 1 c softened butter
  • 2 c brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 c room temperature plain yogurt
  • 8 oz fresh or frozen cranberries (frozen work great)
  • 1 T whole wheat flour (to toss cranberries in)
  • optional powdered sugar (for dusting)


  1. preheat oven to 350 degrees F
  2. prepare cake pans or a bundt pan–using butter and flour
  3. sift flours, baking powder, salt, and spices together
  4. toss cranberries in flour (if they are thawed do this very gently, they’ll break easily)
  5. cream butter and sugar until light and airy
  6. add vanilla then eggs, one at a time, mixing well until well incorporated
  7. slowly mix in dry ingredients, being careful not to overmix
  8. using a rubber spatula, carefully fold in yogurt, then cranberries
  9. bake about 50 minutes or until a toothpick inserted in the center comes out clean
  10. let sit in the pan 15 minute
  11. turn it out onto a plate, dust with powdered sugar and wait 20 more minutes before devouring (trust me you’ll want to wait, but you might want to leave the room because it will be agony)

I used frozen cranberries and found they held their shape and didn’t bleed into the cake. It’s a very dense batter, be very careful about not mixing too much, which is extra important if your yogurt is very thick. That said a thick yogurt makes for a creamier cake so I highly recommend it, if your yogurt is room temperature it won’t be quite as stiff, making it a bit easier to mix in.

The cake itself is dense, like a pound cake, but oh so lovely with a cup of coffee.

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