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.
Sarah Blackburn is a home cook, recipe developer, vegetable gardener and managing editor of Edible Boston. She can be reached at firstname.lastname@example.org