Yogurt cake with cranberries – a fluffy and moist holiday cake with fresh cranberries and a coconut crumble topping.
Ingredients:
Cake:
- 1 cup natural yogurt
- 2 eggs
- 1/2 cup vegetable oil
- 250 g all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2/3 cup sugar
- 1 1/2 cups fresh cranberries
Coconut Topping:
- 1 heaping tablespoon butter
- 50 g sugar
- 80 g shredded coconut
Preparation:
Pour yogurt into a bowl, add eggs and oil, and mix with a spoon. Warm to room temperature or gently heat in the microwave. Alternatively, take the eggs and yogurt out of the fridge in advance to let them warm up.
Preheat the oven to 180°C (350°F).
In another bowl, mix the flour, baking powder, baking soda, and sugar thoroughly. Add the wet ingredients to the dry ingredients and gently mix with a spoon until just combined (do not overmix!). Halfway through mixing, add the cranberries.
Pour the batter into a small loaf pan (25 x 11 cm) lined with parchment paper. Level the surface.
Prepare the coconut topping by combining the butter, sugar, and shredded coconut (using your fingers works well). Spread the mixture over the top of the cake.
Place the cake in the preheated oven and bake for about 40 minutes or until a toothpick inserted into the center comes out clean.
