Ingredients
- 150 grams Butter, softened
- 1 teaspoon Vanilla extract
- 220 grams Caster sugar
- 2 Large eggs (70 g each)
- 185 grams Plain flour- sifted
- 75 grams Self raising flour- sifted
- 200 grams Greek yogurt
- 100 tablespoons g Dried Cranberries- grind coarsely and toss with 1 plain flour from the 185 g plain flour
- 50 grams Walnuts- grind coarsely
Make it step by step
- Preheat Oven to 165C. Grease two (6 inches) Gugelhupf pans with butter and dust flour evenly, knock out the excess flour or spray Non-Stick Spray evenly in pan, set aside.
- Beat butter, vanilla extract and sugar in a mixing bowl until light and fluffy. Add in eggs, one at a time until combined. Transfer to large bowl.
- Fold in sifted flours and yogurt, in two batches with a rubber spatula.
- Lastly add in dried cranberries and walnuts and fold well.
- Spread mixture into pan, bang pan on table twice to settle the content. and bake for about 45-50 minutes or till the skewer comes out clean.
- Leave cake to cool in pan for 20 minutes and remove cake then place on to rack to cool completely.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anncoo, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.