November 29, 2006
Cranberry Ribbon Cake
Ingredients:
2 eggs
2 cups flour
1 cup plain yogurt, at room temperature
1 cup light brown sugar
1/2 cup butter, at room temperature
3/4 cup whole berry cranberry sauce, at room temperature
2 cups flour
1 cup plain yogurt, at room temperature
1 cup light brown sugar
1/2 cup butter, at room temperature
3/4 cup whole berry cranberry sauce, at room temperature
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
Directions:
Preheat oven to 350. Grease and flour or use a baking spray 1 bundt or tube pan. In a large bowl, beat together eggs, butter, vanilla and sugar until well mixed. Slowly add in yogurt. In a separate bowl, whisk together flour, baking soda, baking powder and a dash of salt. Slowly incorporate into the yogurt batter. Mix thoroughly. It might not look like you have enough batter to fill the pan, but you do. It is not a super tall cake, but it will rise and have a great texture, I promise. Spoon 1/2 of the batter into the prepared pan. Smooth with the back of a spatula. Carefully spoon the cranberry sauce to form a ring around the middle of the pan, without touching the middle or sides. Top with the remaining batter and smooth with the back of a spatula. Bake 35 minutes or until a toothpick comes out clean. Cool in pan about 5 minutes, and then remove to a wire rack. Slice and eat.
My thoughts:
I have been wanting to come up with something that used leftover cranberry sauce for years and every year, I end up either eating or throwing out any leftovers I have. This year I swore I'd actually do it. I had several ideas (cranberry swirl ice cream? some sort of cranberry fudge?) but ended up making this truly addictive cake. At first I had planned to make my recipe for sour cream cake and swirl some cranberry sauce through, but we only had a tiny dab of sour cream so I had to come up with something totally new. I am so glad I did! The yogurt gives it a light tang and and the cranberry sauce formed a beautiful red ribbon of tart flavor. It is so so good: moist, tender, and slightly tart. I am eating a piece and swooning as I type. I am swooning, people! Swooning! If you have any cranberry sauce left in the fridge go and make this cake right now. Go! Bake!
10 Comments:
What a great idea for cranberry sauce left-overs! I have to try this! Thanks!
I vote for cranberry ice cream!
I don't have any leftovers, but I think I am going to have to make cranberry sauce so I can have this cake. Brilliant!
Oooh, pretty AND resourceful. Now, that's my kind of cake.
That looks like a breakfast cake to me!
I love cranberries and all of your cranberry treats look delicious!
This looks really pretty, but I'm still looking for that cranberry fudge...
That's such a pretty cake. I love how you made it an elegant ribbon instead of random swirls. I know, there is always leftover cranberry sauce that goes to waste!
I only wish I'd seen this before I tossed my leftover cranberry sauce last night.
So pretty!
Post a Comment
<< Home