Cranberry Yoghurt Bundt Cake

Cranberry Yoghurt Bundt Cake- a light sponge cake dotted with fresh cranberries and decorated with glace icing. An easy alternative to Christmas cake.

This cranberry cake uses fresh cranberries, not dried. It came about because I bought a bag of fresh cranberries and was keen to find something (other than cranberry sauce) to make with them. I searched and searched and found virtually no cake recipes with fresh cranberries. So, I adapted a yoghurt cake recipe of mine to create this cake.

Cranberries are tart in their fresh state. They are usually dried with sugar, but, when fresh, they are packed full of anti-oxidents and Vitamins A, C and K. 

This cake is light and only slightly sweet in taste, helped by the tart cranberries. I decided to cook the fresh cranberries into a quick jam, just to take the edge off the cranberries sharp taste and to make it easier to spread the cranberries through the cake. I then topped it off with a little plain glace icing and the result was delicious!

Cranberries make me think of Christmas, since that's their season and cranberry sauce is such a feature of Christmas dinner. This cake makes a great alternative to a traditional Christmas cake, or Christmas pudding, if, like me, you aren't such a fan of them. Then you can use any leftover cranberries to make your own sauce!

Make Cranberry Yoghurt Bundt Cake

For full details and a recipe card, go to the end of this post.

Main steps of the recipe:

Put the cranberries in a pan with the sugar.

Stir until the cranberries are coated and heat for 5 mins, stirring regularly.

Put the cranberry jam in a bowl and leave to cool.

Whizz the eggs and sugar together until they are frothy.

Add the flour, yoghurt and melted butter and mix through until smooth.

Mix in the cranberry jam and then pour into a greased bundt tin.

Bake.

Turn on to a cooling rack.

Decorate and serve.

fresh cranberries, bundt cake, Christmas

cake, snack

British

Yield: 10Author: The Improving CookPin it

Cranberry Yoghurt Bundt Cake

Cranberry Yoghurt Bundt Cake- a light sponge cake dotted with fresh cranberries and decorated with glace icing. An easy recipe to serve at Christmas.

prep time: 20 minscook time: 40 minstotal time: 60 mins

ingredients:

For the cake

• 250g caster sugar
• 3 eggs
• 300g self-raising flour
• 300g plain yoghurt
• 125g melted butter

For the cranberry jam

• 150g fresh cranberries
• 40 g caster sugar

For the icing

• 120g icing sugar
• 1 tbsp water

instructions

1. Put the cranberries into a small saucepan, on medium heat with the 40g of sugar. When you hear it start to sizzle andbubble, start stirring it at regular intervals. After around 4-5 minutes, it will start to look jammy. Take it off the heat and put it into a bowl to cool. Pop in the fridge to speed things up.

2. Whisk the eggs and the caster sugar together in a large bowl, preferably with an electric whisk, for around 5 minutes until it's very frothy.

3. Add the yoghurt and sift the flour on top. Pour the melted butter on top  and fold it through gently until combined. Pulse if you are using an electric method. You should get a lovely smooth, airy batter.

4. Mix the cranberry jam gently through the cake batter until it's well distributed.

5. Grease your bundt tin well, ensuring that you get into all the ridges.

6. Spoon the mixture into the tin and ensure that you smooth it to the edges as evenly as possible, without pressing down too hard.

7. Pop into the oven at 180 (160 fan, gas mark 4) for 35-40 mins or until a knife comes out clean.

8. When the cake is ready, remove from the oven and allow to cool for a five minutes in the tin. 

9. Gently turn the cake out onto a cooling rack.

10. Mix the icing sugar and the lemon juice together until you have a thick glace icing.

11. Spoon the icing over down the ridges in the cake, depending on what the design of your bundt tin is.

calories
399

fat (grams)
12

sat. fat (grams)
7

carbs (grams)
67

protein (grams)
6

sugar (grams)
43

Created using The Recipes Generator