Description
This Cranberry Sauce Swirl Pound Cake is a moist, flavorful loaf cake featuring the perfect balance of tangy cranberry sauce swirled into a rich, tender pound cake. Made with Greek yogurt for added moisture and a subtle tang, this easy-to-make cake is perfect for holiday gatherings or a cozy dessert any time of year.
Ingredients
Scale
Dry Ingredients
- 1 + ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 3 eggs
- 1 cup full-fat Greek yogurt
- ¾ cup sugar
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
Additional
- ½ cup cranberry sauce
Instructions
- Prepare the pan: Preheat oven to 350°F. Line a 1 lb. loaf pan (8×4-inches) with parchment paper, ensuring the paper extends beyond the two longer sides to easily lift the cake after baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Combine wet ingredients: In a large bowl, beat the eggs, Greek yogurt, and sugar with a hand mixer until smooth. Add vegetable oil and vanilla extract, continuing to beat until well combined.
- Add dry ingredients: Gradually add the dry mixture to the wet mixture and beat just until combined, about 30-60 seconds. Avoid overmixing to keep the cake tender.
- Layer batter and cranberry sauce: Pour half of the batter into the prepared loaf pan. Spoon half of the cranberry sauce in 2-3 dollops over the batter. Pour the remaining batter on top, then add the remaining cranberry sauce in dollops. Using a toothpick or skewer, create swirls by gently swirling the sauce into the batter.
- Bake: Bake in the preheated oven for 60-70 minutes, or until the edges are browned and a toothpick inserted into the center comes out clean.
- Cool: Place the pan on a wire rack and let the cake cool in the pan for 1 hour. Then lift the cake out using the parchment paper and continue cooling on the wire rack for an additional 1-2 hours until completely cooled.
Notes
- Ensure not to overmix the batter to maintain a light texture.
- Use full-fat Greek yogurt for the best moisture and flavor.
- Store the cake at room temperature wrapped tightly in plastic wrap for up to 2 days.
- Refrigerate wrapped cake for up to one week to extend freshness.
- Freeze wrapped cake for up to 3 months for long-term storage.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
