Our creamy sheep milk yogurt makes this cake extra tender and moist. Our organic cow yogurt can be substituted with equally delicious results. Serve it for breakfast with coffee or tea or as a dessert with a sprinkle of powdered sugar. It’s even better made a day ahead!
Makes 1 large Bundt cake or 2- 5″x 9″ loaf pans. Serves 10
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 1/2 teaspoons allspice
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup (packed) golden brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup Bellwether Farms Plain Sheep Milk Yogurt or Bellwether Farms Plain Cow Milk Yogurt
1 cup chopped toasted walnuts
1 cup fresh cranberries; pulse in a food processor 10 times. Some will remain whole and that is ok. (Dried cranberries can be substituted)
Preheat oven to 350 degrees. Butter and flour 12-cup Bundt pan or 2 loaf pans. Whisk dry ingredients in medium bowl to blend. Using electric mixer and a large bowl, beat butter until smooth, add both sugars and cream until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then yogurt. Add dry ingredients; beat just until blended. Fold in walnuts and cranberries. Transfer batter to prepared Bundt pan.
Bake cake about 1 hour 20 minutes, until tester inserted near center comes out clean. Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely.