This cake is moist and not too sweet, making it great for dessert or breakfast. Greek yogurt and soy milk give it the moist, and the cranberries bring bursts of tart through the cake. I first saw the recipe on butterlust, who adapted the recipe from Vintage Cakes .
Both recipes are very good, and I’ve changed them slightly to use fat free yogurt (plus soy milk) instead of full fat yogurt, plus sugar in the cake. The 1/4 cup sugar in the cake is optional – the second time I made it I did not use the sugar. It tastes good either way, just a little sweeter with the sugar.
Usually when I make cake, I find the ingredients list overwhelmingly unhealthy. The shortening or butter, plus all the sugar and confectioners sugar make cakes something I reserve for special occasions despite how much I enjoy making them. This cake however, had a healthy recipe and with some changes can be made into a breakfast food even.
Over Thanksgiving week, I made this cake two times. Both times eaten quickly by my family. My mom is super healthy and usually does not eat the things I bake, but this cake was healthy enough to pass her standards, making it one of the healthiest desserts I’ve made. There was a whole wheat bundt cake in the past she approved of, but the taste sacrifice was too much on that one. This cake turned out yummy and moist, and is the perfect addition to your Christmas dinner or breakfast table!
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3/4 cup fine cornmeal
- 1/2 cup unsalted butter (or vegan margarine if you want to be healthier)
- 1/2 cup honey
- 2 eggs
- 1 cup fage 0% fat yogurt
- 1/4 + 1/8 cup soymilk
- 2 cups fresh cranberries
- 1/4 cup brown sugar (optional)
- 2 tablespoons brown sugar for sprinkling
- Preheat oven to 350.
- Mix flour, baking powder, salt, baking soda, brown sugar (optional), and cornmeal in a bowl.
- Melt butter in iron skillet (I used a 12" but a 10" works the same!) and swirl to coat the bottom and sides of the skillet.
- Pour melted butter into a bowl and whisk in honey, eggs, yogurt, and soy milk.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Add half the cranberries to the batter.
- Pour the batter into the skillet and spread evenly. Distribute the remaining cranberries over the top and sprinkle with 2 tablespoons of brown sugar.
- Place the skillet in the middle of the oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out with moist crumbs attached. Make sure the edges are not burnt.