Description
A moist and flavorful pound cake swirled with cranberry sauce.
Ingredients
Scale
- 1 + ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 eggs
- 1 cup full-fat Greek yogurt
- ¾ cup sugar
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- ½ cup cranberry sauce
Instructions
- Preheat oven to 350 F. Line a 1 lb. loaf pan (8×4-inches) with parchment paper.
- 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 loaf pan. Scoop 2-3 dollops of cranberry sauce (half the sauce) on top, then pour the remaining batter over.
- Add remaining cranberry sauce in dollops on top. Use a toothpick to swirl it.
- Bake for 60-70 minutes, until edges are browned and a toothpick inserted in the center comes out clean.
- Cool in the pan for an hour. Remove from pan and cool on a wire rack for another hour or two.
Notes
- Equipment used: measuring cups and spoons, mixing bowls, hand mixer, parchment paper, and 1 lb. loaf pan (8×4-inches).
- How to store: Stays fresh for up to 2 days at room temperature, tightly wrapped in plastic wrap or stored in a large ziploc bag.
- How to freeze: Can freeze for up to 3 months, wrapped tightly in plastic wrap or aluminum foil.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Cranberry Sauce Swirl Pound Cake