Cranberry Yogurt Cake
By: Anncoo
Published: Tuesday, June 14, 2011 - 8:27am

Ingredients




150 grams Butter, softened
1 teaspoon Vanilla extract
220 grams Caster sugar
2 Large eggs (70 g each)
185 grams Plain flour- sifted
75 grams Self raising flour- sifted
200 grams Greek yogurt
100 tablespoons g Dried Cranberries- grind coarsely and toss with 1 plain flour from the 185 g plain flour
50 grams Walnuts- grind coarsely

Preparation

1 Preheat Oven to 165C. Grease two (6 inches) Gugelhupf pans with butter and dust flour evenly, knock out the excess flour or spray Non-Stick Spray evenly in pan, set aside. 2 Beat butter, vanilla extract and sugar in a mixing bowl until light and fluffy. Add in eggs, one at a time until combined. Transfer to large bowl. 3 Fold in sifted flours and yogurt, in two batches with a rubber spatula. 4 Lastly add in dried cranberries and walnuts and fold well. 5 Spread mixture into pan, bang pan on table twice to settle the content. and bake for about 45-50 minutes or till the skewer comes out clean. 6 Leave cake to cool in pan for 20 minutes and remove cake then place on to rack to cool completely.