Cranberry Ripple Cake

Delight your taste buds with the vibrant flavors of Cranberry Ripple Cake, a stunning dessert that effortlessly combines tender, buttery cake with tangy swirls of homemade cranberry filling. Perfect for holiday gatherings or a cozy weekend treat, this showstopper features fresh or frozen cranberries cooked into a luscious compote that adds both visual appeal and a burst of tart sweetness. The moist cake base, made with creamy Greek yogurt and fragrant vanilla, is easy to prepare and beautifully layered for maximum flavor in every bite. Finished with a dusting of powdered sugar, this cranberry-infused cake pairs wonderfully with a hot cup of coffee or tea. Whether you're hosting a festive feast or simply indulging in a slice of comfort, this Cranberry Ripple Cake is sure to impress!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.5 cups unsalted butter, softened
• 1 cups granulated sugar
• 2 large eggs
• 1 teaspoons pure vanilla extract
• 1 cups plain Greek yogurt
• 1.5 cups fresh or frozen cranberries
• 0.5 cups granulated sugar (for cranberry filling)
• 2 tablespoons water
• 2 tablespoons powdered sugar (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.

Step 2

In a medium saucepan, combine the cranberries, 1/2 cup of granulated sugar, and water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly (about 8-10 minutes). Remove from heat and let it cool.

Step 3

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 4

In a large bowl, beat the butter and 1 cup of granulated sugar together using a hand or stand mixer until light and fluffy (about 2-3 minutes).

Step 5

Add the eggs, one at a time, and beat until fully incorporated. Mix in the vanilla extract.

Step 6

Reduce the mixer speed to low and alternate adding the dry flour mixture and the Greek yogurt to the wet ingredients, starting and ending with the flour mixture. Mix just until combined; do not overmix.

Step 7

Pour half of the cake batter into the prepared pan and spread it evenly. Spoon half of the cranberry filling over the batter and gently swirl it through with a knife. Repeat with the remaining batter and cranberry filling.

Step 8

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 10

If desired, dust the top with powdered sugar before serving.

Nutrition Facts

Serving size	(1385.1g)

Amount per serving	% Daily Value*
Calories	3481.9

Total Fat 113.4g	0%
Saturated Fat 67.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 654.8mg	0%
Sodium 2958.8mg	0%
Total Carbohydrate 569.6g	0%
Dietary Fiber 17.3g	0%
Total Sugars 355.6g
Protein 63.4g	0%

Vitamin D 80IU	0%
Calcium 422.3mg	0%
Iron 14.1mg	0%
Potassium 1010.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 7.1%

Carbs: 64.1%