Desserts
Cranberry Snackin’ Cake
INGREDIENTS
| ¾ cup | Lactantia unsalted butter, at room temperature | 175 mL |
| 1 cup | sugar | 250 mL |
| 3 | large eggs | 3 |
| 1 cup | Astro Original Balkan Style 2% Plain yogourt | 250 mL |
| 1 tsp | vanilla extract | 5 mL |
| 2 cups | all-purpose flour | 500 mL |
| 2 tsp | baking powder | 10 mL |
| 1 cup | dried cranberries | 250 mL |
| 1 cup | chopped almonds | 250 mL |
PREPARATION
- Preheat oven to 350ºF (175ºC).
- In a large bowl of food processor or mixer, cream Lactantia butter and sugar together until light.
- Add eggs one at a time, beating well after each addition. Add Astro yogourt and vanilla, mix well.
- Add flour and baking powder and process quickly. Stir in dried cranberries and almonds.
- Spread batter in a well greased 13” x 9” (33 cm x 23 cm) pan and bake in preheated oven for 30-40 minutes or until a cake tester comes out clean. Serve the cake warm or, cool on cake rack and serve at room temperature.

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