CRANBERRY-ORANGE POUND CAKE
PHOTO BY MICHAEL PIAZZA/STYLED BY CATRINE KELTY
MAKES 1 CAKE, SERVING 8–10 PEOPLE
Based on a French Yogurt Cake recipe I found in Bon Appétit a few years ago, this is a sweet and delicate breakfast/ snacking cake with swirls of tart orange and cranberry throughout. It’s delicious with a spoonful of lightly sweetened Greek yogurt on top, or even toasted and buttered for a really decadent treat. If you have a lot of relish left over, and want a bit of a project, double the recipe and make small cakes in disposable paper baking pans, then wrap them to give as holiday gifts to neighbors, teachers or co-workers.
1 cup all-purpose flour
½ cup local whole-wheat flour
2 teaspoons baking powder
1 teaspoon sea salt
¾ cup organic cane sugar
¾ cup organic whole-milk yogurt or Greek yogurt
½ cup olive oil or grapeseed oil
2 large eggs, room temperature
½ teaspoon vanilla extract
1 cup leftover cranberry-orange relish
Preheat oven to 350°F. Grease a loaf pan with oil or butter and dust with 1 tablespoon flour, discarding excess.
Whisk together flours, baking powder and salt. In another bowl, blend the sugar, yogurt, oil, eggs and vanilla until smooth and well combined. Fold the dry ingredients into the wet, then carefully swirl in the cranberry sauce, being sure not to fully incorporate it or the cake will turn pink!
Scrape into the prepared pan and bake 50–55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 20 minutes, then invert onto a wire rack to continue to cool.
Before taking on the role of managing editor, Sarah was recipe editor, marketing director and ad account manager at Edible Boston. She’s worked as a recipe developer, personal chef/caterer, farm stand retailer, Italian imports buyer, cheesemonger and produce buyer among various other positions in both food service and food retail businesses. A graduate of Middlebury College with degrees in the History of Art and Italian Language and Literature, she lives in Wayland with her husband and two children, spending summers fishing, shellfishing and digging in their Cape Cod garden.