Lightly sweet, tart with pockets of cranberry, and slightly nubby from a light addition of cornmeal , this cake is ideal for an impromptu afternoon snack. Yogurt cakes are quite easy to make and are a great way to introduce young children to baking, so pull the little ones into the kitchen for this one. Be sure to toss the berries with the flour mixture (this helps prevent the berries from sinking to the bottom of the pan). I used cranberries here, but other berries would work well in their place; however, if you do substitute a softer berry (like raspberries), you won’t need to chop them.
Cranberry Yogurt Cake
1 1/4 cup flour
1/2 cup cornmeal
1 tbsp baking powder
3/4 tsp kosher salt
1 cup whole cranberries, chopped
1 cup sugar
1 cup yogurt
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup melted butter
1. Preheat oven to 350 degrees. Flour and butter a 9″ round cake pan and set aside.
2. In a medium to large bowl, mix flour, cornmeal, baking powder, and kosher salt. Add the cranberries and stir to coat the berries in a layer of the flour mixture.
3. In another medium-large bowl, mix the sugar, yogurt, eggs, vanilla, and butter until well combined. Pour into the flour mixture and stir until just combined, with a few small lumps remaining.
4. Pour into the prepared pan and bake for 40 minutes or until golden brown and a toothpick inserted in the center removes with a couple of damp crumbs remaining. Place the cake pan on a cooling rack and let cool completely before removing from the pan.