Description
Leftover cranberry sauce swirl pound cake is moist and tender with swirls of cranberry sauce for a sweet and tangy burst of flavour. So easy and delicious.
Ingredients
- 1 + 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 cup full-fat Greek yogurt
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1/2 cup cranberry sauce
Instructions
- Preheat oven to 350 F. Line a 1 lb. loaf pan (8x4-inches) with parchment paper. You want the parchment paper larger on the 2 longer sides of the pan so that you can easily pull it out when baked. Lining the pan this way will help easily remove the cake out of the pan after baking.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, combine eggs, yogurt, and sugar, and beat with a hand mixer until smooth. Add in oil and vanilla extract and continue to beat until smooth.
- Gradually add in the dry ingredients and beat until just combined (about 30-60 seconds). Do not overmix.
- Pour half the batter into a parchment-lined or greased loaf pan. Then scoop 2-3 dollops of cranberry sauce (half the sauce), and pour the remaining batter on top. Add the remaining cranberry sauce on top in a few dollops. Use a toothpick to give it a few swirls.
- Bake for 60-70 minutes, until the edges are browned and a toothpick inserted in the center comes out clean.
- Place pan on a wire rack and allow the loaf to cool in the pan for an hour. Then, remove loaf from the pan and allow it to cool on a wire rack for another hour or two, until completely cooled.
Notes
Equipment used: measuring cups and spoons, mixing bowls, hand mixer, parchment paper and 1 lb. loaf pan (8x4-inches).
How to store: Cranberry sauce swirl pound cake stays moist and fresh for days at room temperature for up to 2 days, tightly wrapped in plastic wrap or stored in a large ziploc bag. Or tightly wrap in plastic wrap and store in the refrigerator for up to one week.
How to freeze: You can freeze this cranberry cake for up to 3 months, wrapped tightly in plastic wrap or aluminum foil.
- Prep Time: 10 minutes
- Cook Time: 60-70 minutes
- Category: Cake
- Method: Bake
- Cuisine: American