We have always wanted to try baking a yogurt cake. This is the the RECIPE for Cranberry Yogurt Cake. The tart flavor of the yogurt complements the sweet and tangy dried cranberries so well. Yummy! Love this moist cake!

Recipe by Mama Ding

Total Time | 1 hr 30 mins

Prep Time | 10 mins + 30 mins resting time

Cook Time | 50 mins

Servings : One 20 cm/8 inch cake

Ingredients

120 g (1/2 cup) butter, softened
150 g (3/4 cup) castor sugar
200 g (1 and 5/8 cup) self raising flour, sifted
100 g (1 cup) dried cranberries
200 ml (7/8 cup) plain yogurt
1 tsp vanilla essence
2 large eggs

Method

01 In a bowl, place the cranberries and yogurt. Mix well and set aside for 30 mins at room temperature.

Grease or line a 20 cm/8 inch baking pan.

02 Preheat the oven to 180 C/350 F.

In a cake mixer bowl (at medium speed and using the paddle attachment), beat butter and sugar until creamy, about 3 - 5 mins. Scrape down the sides one or two times.

03 Add the eggs, one at a time, mixing well into the butter mixture. Add the vanilla essence and mix well.

Turn off mixer and using a spatula, add in the cranberries yogurt mixture. Mix until well-combined.

04 Fold in the sifted flour. Mix well.

Pour the cake batter into the lined/greased baking pan.

05 Bake in the preheated oven at 180 C/350 F for 45 - 50 mins or until an inserted skewer in the center comes out clean. Remove from oven and cool cake on a wire rack.

Slice and serve.

Notes

This cake keeps for up to 3 days at room temperature, up to a week in the refrigerator and up to a month in the freezer. Thaw overnight in the chiller before warming up, if frozen.

You can substitute the self-raising flour with 200 g plain flour and 1 tsp baking powder.

Use a serrated knife to slice the cooled cake.