This Yogurt Cranberry Poppyseed Cake is bursting all over with holiday flavors. It's perfect for potlucks, snacks, dessert, and even...breakfast. So easy and festive!
Preheat oven to 350F, with rack on lower middle position. Grease a 9x13 baking pan. Set aside.
In the bowl of a stand mixer, fitted with paddle attachment, cream together the butter and brown sugar, beating until smooth. Beat in the eggs, scraping the bowl as needed; beat until smooth. Beat in the yogurt, poppyseed, almond extract, vanilla extract, baking powder, baking soda, salt, and both flours. The mixture will be quite thick; use a wooden spoon to stir in the fresh cranberries. Transfer the batter into the prepared pan. Sprinkle top with desired amount of coarse sugar.
Bake about 40 minutes, or just until a toothpick inserted into the center comes out almost clean, with a few fine tender crumbs attached. Sprinkle on more coarse sugar to garnish, if desired. Let cool for 30 minutes to overnight before serving.
Notes
This cake keeps well and actually tastes better/moister the next day after it's baked.