Say Hello to a Cranberry & Yoghurt Loaf Cake

Hello!

I finally found the courage to make a blog about all the baked goodies I usually make for family and friends.

I wanted to begin with a simple recipe made mostly with store cupboard ingredients. I know it can soul destroying when you’ve trawlled the internet for things to make, finding something that makes your mouth water, only to find that it requires some obscure ingredient you have to specifically go to the shops for.

So let’s begin!

This Cranberry and Yoghurt loaf is is the perfect sweet teatime treat which is easy to prepare and a lovely accompaniment to that 4 o’clock cup of tea. Though I have used cranberries in this particular recipe, I have used many other dried or freeze-dried fruit or nuts depending on my mood. Anything form apricots, raspberries or pistachios will do. So whatever “grazing” snacks you’ve bought in an attempt to be healthy would be fine to use.

Prep time is around 10-15mins 
Cooking time is approximately 50-55mins
And this recipes should serve 10 generously cut slices.

INGREDIENTS 

75ml sunflower oil
150g natural yoghurt
150g golden caster sugar
2 large eggs
1 tsp vanilla extract
210g plain flour
1 1/2 tsp baking powder
125g dried ready to eat cranberries
Butter for greasing

METHOD

Begin by preheating your over to 180°c / gas mark 4. Then line a 900g loaf tin with baking parchment and grease the parchment sparingly with some butter.

1. Combine the oil, yoghurt, caster sugar, eggs and vanilla extract together in a large mixing bowl and whisk until the mixture is well mixed.
2. Slowly stir in the baking powder and flour until the mixture becomes a thick batter.
3.Then stir in your cranberries making sure that you have stirred them in well enough to be evenly dispersed.
4. Pour your batter into the loaf tin and place in the oven for approximately 50-55minutes. Depending on the temperature of your oven you can check the progress by inserting a skewer in the middle of the cake. If the skewer comes out clean your cake is ready!
5. Remove tin from oven and allow to cool slightly before removing the cake and parchment and leaving to cool completely on a wire rack.

Enjoy!

I’d love to see how your cakes turned out so if you’ve tried this recipe feel free to follow and tag me on Instagram  @cakesthebiscuit or tweet me at @cakes_biscuit