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…
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.
Here’s to a holiday season tenderly balanced with tart-sweetness.
And cranberry hoarding.
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!
- 1/2 cup salted butter, slightly softened
- 1 cup light brown sugar, packed
- 2 large eggs, room temp
- 1 cup whole Greek vanilla yogurt
- 1 TB poppyseed
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon table salt
- 1 1/2 cups all purpose flour
- 1/2 cup white whole wheat flour
- 1 1/2 cups fresh whole cranberries
- Coarse/sparkling sugar for topping
- Preheat oven to 350F, with rack on lower middle position. Grease a 9×13 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.
Source: Chew Out Loud
‘Tis the season for Cranberries.
- Chewy White Chocolate Cranberry Bars. These are simply irresistible, all year ’round if you stashed away some fresh cranberries in your freezer.
2. White Chocolate Cranberry Scones. Our favorite holiday season scones. Moist; not dry at all.
3. Easiest Fresh Cranberry Sauce. Delicious all by itself, over brie, crostini, meatballs, and so many other things!