To avoid the cake getting soggy in the middle, use a large pan (9 inch pan), and bake until it is completely browned (as long as possible). Another thing you can do to reduce the moisture is to reduce the amount of yogurt and/or butter. Also, use dripped yogurt (or Greek yogurt).Save the cranberry sauce from the first few steps and pour it on the cake after it's baked, or on yogurt or ice cream. If you're trying to reduce the amount of fat in this recipe, you can leave out the 3 tablespoons of butter from the batter. I accidentally left it out once and the cake came out fine.
Servings: 8servings
Calories: 323kcal
Ingredients
Cranberries
2 ½cupscranberries
2tablespoonsunsalted butterfor the cranberry mixture
Place the cranberries, cinnamon, 2 tablespoons of butter and 2 tablespoons of honey in a large frying pan and cook about 5 minutes, until the cranberries just slightly tender. Set aside.
In a bowl, blend yogurt, eggs, ⅓ cup of honey, and vanilla together. Next, add 3 tablespoons of melted butter and blend well.
Add all the dry ingredients to a separate bowl (flour, baking soda, and pinch of salt) and blend well.
Add the dry ingredients to the wet ingredients and blend with a fork or spatula.
Separate the cranberries from the juice that formed when cooking. In a buttered baking pan (I used an 8 inch spring-form pan) or spring-form pan (I also add a circle cut-out of parchment paper to the bottom of my pan) place the cranberries on the bottom. Lay them out fairly evenly.Next, pour the batter over the cranberries until covered. Even out the batter.
Bake for about 40 minutes, or until the center is not wiggly. The top will be starting to brown and a toothpick will come out clean. Cool completely and turn over on to a plate.