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Yogurt Cranberry Poppyseed Cake (One-Bowl Recipe)

This Yogurt Cranberry Poppyseed Cake is bursting with holiday flavors. It’s perfect for potlucks, snacks, dessert, and even breakfast. So easy and festive! 


Calling all cranberry fans! Here’s a super easy, semi healthy, completely delicious cranberry cake.

It’s an easy cake that suits every occasion during the holiday season. But if you hoard and freeze fresh cranberries (a highly recommended practice) then this cake is yours all year ’round.

This Yogurt Cranberry Poppyseed Cake uses only one bowl, eliminating extra cleanup work. It’s perfectly balanced between the tart berries and sweetness of the cake.

It boasts yogurt, fresh fruit, seeds, and whole grain. Making it healthy-ish. Sorta, kinda…

If you have poppyseeds left make a loaf of this homemade poppy seed bread!


This Yogurt Cranberry Poppyseed Cake is wonderfully simple yet festive.

It’s unassuming enough to fit the bill of a snack cake or a breakfast cake. It’s festive enough for dessert. And it makes a nice 9×13 pan portion, which is perfect for potlucks.

The Littles surprised me with their enthusiasm over fresh cranberries in their cake. They adored the tart-sweetness. Like, the family ate the entire cake in two days. Which only encouraged me to make a second cake. Two cranberry cakes in two days.

Not mad about that. At all.

Cranberry Cake

Here’s to a holiday season tenderly balanced with tart-sweetness.

And cranberry hoarding.


Did you make this?

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Cranberry Cake

Yogurt Cranberry Poppyseed Cake (One-Bowl Recipe)

5 from 2 ratings
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!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 20 servings
Author: Amy Dong



  • 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.


This cake keeps well and actually tastes better/moister the next day after it's baked.

Nutrition (per serving)

Calories: 151kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 156mg | Potassium: 46mg | Fiber: 1g | Sugar: 12g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
Course: Breakfast, Dessert
Cuisine: American
Method: Bake

Source: Chew Out Loud

‘Tis the season for Cranberries. 

  1. Chewy White Chocolate Cranberry Bars. These are simply irresistible, all year ’round if you stashed away some fresh cranberries in your freezer.

Chewy White Chocolate Cranberry Bars 3

  1. White Chocolate Cranberry Scones. Our favorite holiday season scones. Moist; not dry at all.

white chocolate cranberry scones 5

  1. Easiest Fresh Cranberry Sauce. Delicious all by itself, over brie, crostini, meatballs, and so many other things!

Fresh Cranberry Sauce 2

5 from 2 votes (1 rating without comment)

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Recipe Rating


    • Gleamer Sullivan
    • 5 stars

    I only used half the sugar and subbed in yogurt for half the butter and this was AMAZING. It was the perfect way to use up leftover from Thankgiving cranberries and I wished I would have made it FOR Thanksgiving. There’s always next year! Though it might show up on my Christmas menu since I don’t think I can wait that long. I’m excited to try your lemon olive oil cake, it looks like heaven! Thanks for the wonderful recipes

      • Amy Dong

      Yay, that is wonderful to hear! 🙂 You’re so welcome!

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