Holiday Greek Yogurt Cranberry Pound Cake is tender, buttery, and spiked with tart cranberries. Perfect for the holidays, this dessert is festive, fluffy, and delicious.
1cupGreek yogurtat room temperature (I used Fage 0% milkfat) sour cream can be substituted
1 and 1/2cupsfresh or frozen cranberries, choppedI used fresh. I measured then chopped them
For Topping Option 1 - White Chocolate Glaze
1/4cupdried cranberries
1tablespoonvegetable oil
1/2cupwhite chocolate
For Topping Option 2 - Cream Cheese Glaze
4ouncescream cheeseat room temperature
2tablespoonsbuttermelted
1 and 1/2cupconfectioners' sugar
1/2teaspoonvanilla
2 to 3tablespoonheavy whipping cream
Instructions
For the cake
In a large bowl of an electric mixer, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
In another bowl, combine flour, baking powder, and salt; add to creamed mixture alternately with yogurt. Fold in cranberries.
Pour into a greased and floured 10-inch tube pan. Bake at 325° for 75 to 80 minutes or until a wooden skewer inserted in the center comes out clean or with dry crumbs. Cool for 20 minutes before removing from pan to a wire rack to cool completely.
For Topping Option 1 - White Chocolate Glaze
Melt 1/2 cup white chocolate chips with 1 tablespoon vegetable oil in a small saucepan over low heat until it’s smooth. Drizzle the chocolate with a spoon or transfer it into a small zip-top bag, cut off the corner and pipe the chocolate over the cake. Sprinkle with dried cranberries.
For Topping Option 2 - Cream Cheese Glaze
In a large bowl, whisk or beat all the cream cheese glaze ingredients until smooth. Pour glaze over cooled cake. Sprinkle with dried cranberries.
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.Thank you, Paula