Description
This Cranberry Sauce Swirl Pound Cake features a moist and tender crumb enhanced by Greek yogurt and vegetable oil, with vibrant swirls of tangy cranberry sauce throughout. Perfectly baked in a loaf pan, this cake offers a delightful balance of sweet and tart flavors, ideal for festive occasions or as a comforting treat.
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 1 lb. loaf pan (8×4 inches) with parchment paper, ensuring the parchment extends over the longer sides for easy cake removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Combine Wet Ingredients: In a large bowl, use a hand mixer to beat the eggs, full-fat Greek yogurt, and sugar until smooth and well incorporated. Add the vegetable oil and vanilla extract, then continue beating until the mixture is homogeneous.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, beating just until combined, approximately 30 to 60 seconds. Take care not to overmix 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 on scattered dollops over the batter. Pour the remaining batter on top, then add the remaining cranberry sauce in small dollops. Use a toothpick to gently swirl the cranberry sauce through the batter to create a marbled effect.
- Bake: Place the pan in the oven and bake for 60 to 70 minutes. The cake is done when the edges are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the pan from the oven and set it on a wire rack. Let the cake cool in the pan for one hour. Afterward, lift the cake out using the parchment overhang and allow it to cool completely on the wire rack for an additional one to two hours before slicing and serving.
Notes
- Use parchment paper over the longer sides of the pan for easy removal of the baked cake.
- Do not overmix the batter to avoid a tough texture.
- Cranberry sauce swirled in the batter provides both color and a tart contrast to the sweet pound cake.
- Store the cake tightly wrapped at room temperature for up to 2 days or refrigerate for up to one week.
- Freeze the cake wrapped tightly for up to 3 months, thawing before serving.
Nutrition
- Serving Size: 1 slice (approx. 80g)
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
