Cran-Apple Yogurt Cake

Here is an eggless cake in celebration of two fruits that are readily available in temperate-climate winters: cranberries and apples. The yogurt gives it a bit of weight, but it still rises nicely. And it’s not too sweet, which helps people like me who live alone — and thus will eat the entire cake themselves. Maybe tonight.


  • 1 1/2 c. flour (I used white)
  • 1/3 c. white sugar
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • pinch salt
  • 1/2 c. apple juice
  • 1/3 c. vegetable oil
  • 1/3 c. yogurt (I used strawberry because that’s what I had)
  • 1/2 c. cranberries (fresh or frozen)
  • 1 peeled apple, 1/2 in thin slices and 1/2 diced
  • a sprinkle of white sugar


Preheat oven to 350°. Grease an 8 inch cake pan (square or circular) and set aside. In one bowl, mix dry ingredients (flour, sugar, baking soda, cinnamon and salt). In another bowl, mix wet ingredients (juice, oil and yogurt). Make a well in the flour mixture and add the wet ingredients. Mix until smooth. Add cranberries and diced apple, and mix. Pour into cake pan. Arrange apple slices on top of the cake, then sprinkle with remaining sugar. Bake about 30 minutes or until toothpick comes out clean.

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