Cranberry Ribbon Cake
- 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 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 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.
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!
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.
Great! I’ve been looking for a cranberry cake (to top with lime icing for a cosmopolitan effect!) and come up with nothing until now! AND I trust your taste buds so think this might be the recipe – I’ll let you know how it turns out!!
so pretty! i believe i might just have to make this with our leftover cranberry orange almond sauce… yum
That was sooooo good! Yummmmm 🙂 Was looking for a recipe for muffins to use up some of the excessive amount of leftover cranberry sauce we have in the fridge — however I actually had all the ingredients for this cake… so glad I did, it was delicious!
i tried this recipe yesterday with the left over cranberry sauce from thanksgiving. there is literally one piece left! even the my family members who don't like cranberry sauce absolutely LOVED it!! Thanks for such a great cake!
I went to the little market in our small town and could not find plain yogurt… so I improvised and went with raspberry yogurt instead. made the batter pink. in the oven now. will let you all know how it turns out. Used a tad less sugar cause the yogurt was already sweet.