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Cranberry Swirl Cake | Diane Morrisey

Cranberry Swirl Cake

Cranberry Swirl Cake

20 mins prepServes 8

This super simple cranberry swirl vanilla cake is kept moist with Greek yogurt and is not overly sweet. It's a perfect way to use up leftover cranberry relish.

8 servings

What you need

all purpose flour

1 ½ cup all purpose flour

baking powder

2 tsp baking powder

salt

½ tsp salt

organic eggs

greek yogurt

1 cup greek yogurt

sour cream

1 cup sour cream

sugar

¾ cup sugar

vegetable oil

½ cup vegetable oil

vanilla

1 tbsp vanilla

whole cranberry sauce

¾ cup whole cranberry sauce

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Instructions

1: Preheat oven to 350°F.

2: Line a loaf pan with parchment paper and set aside.

3: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

4: In a large bowl, combine eggs, yogurt, and sugar, and beat until smooth.

5: Add in oil and vanilla and continue to beat until smooth.

6: Gradually add in the dry ingredients and beat until just combined, being careful not to overmix.

7: Pour half the batter into the loaf pan, then dollop half of the cranberries on top.

8: Pour the remaining batter on top.

9: Dollop with the remaining cranberry sauce and swirl it in slightly using a skewer or a chopstick.

10: Bake for 60-70 minutes or until golden, the edges are browned, and a toothpick inserted in the center comes out clean.

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