The Holidays will not be complete without a nice Holiday baking treat!
In fact it is snowing where I am right now. I am in bed recovering from a bad cold and I am thinking that my time would be better spent in the kitchen making this:
This yoghurt cake turned out very well. Yet it was a bit different in flavor. I love experimenting with different ratios when baking. In my home county we bake a lot using yoghurt. This time I changed the ratio of the recipe and wanted to experiment with adding more yogurt. As a result, this recipe has more yoghurt than other bread or cake recipes. It has a bit of a short bread flavor. It is tasty but a bit different from a traditional cranberry bread recipe. So…try it. Let me know if you like it.
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Preheat oven to 350 degrees.
Whisk the wet ingredients in a bowl. Add the dry ingredients and mix until the batter has even texture, yet slightly moist and lump. Don’t over-mix. Mixing the batter too much will lead to a dry cake.
Grease a 9 x 3 inch bundt pan. Poor the batter into the pan.
Bake for 1 hour and 10 min. Baking times may vary depending on altitude and your oven. You know when it’s done when you see a golden crust on top and when you can stick a toothpick it comes out clean. Let cool.
To move the cake from the pan into a platter: Using a spatula or a plastic knife, gently release the edges of the cake from the pan. Put a plate on top to cover completely the top of the cake. Very quickly turn the bundt pan upside down so that the plate become on the bottom.