 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
A great dessert for the holidays or a nice way to use up any remaining cranberry sauce you may have. Ingredients:
2 eggs |
1/2 cup butter, at room temperature |
2 teaspoons vanilla |
1 cup light brown sugar |
1 cup plain yogurt, at room temperature |
2 cups flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 dash salt |
3/4 cup whole berry cranberry sauce, at room temperature |
Directions:
1. Preheat oven to 350 degrees.
2. Grease & flour bundt or tube pan.
3. In a large bowl, beat together eggs, butter, vanilla, and sugar until well mixed.
4. Slowly add in yogurt.
5. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
6. Slowly incorporate into the yogurt batter. Mix thoroughly.
7. Spoon 1/2 of the batter into the prepared pan. Smooth out with a spatula.
8. Carefully spoon the cranberry sauce to form a ring around the middle of the pan, without touching the sides of the pan.
9. Top with the remaining batter and smooth out with spatula.
10. Bake 35 minutes or until a toothpick comes out clean.
11. Cool in pan in 5 minutes and remove to wire rack.
|
|