1 stick unsalted butter
1 cup plus 1/4 cup white sugar
1 teaspoon vanilla
1/2 cup greek yogurt
1/2 cup whole milk
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 12 oz bag whole fresh cranberries
Preheat oven to 350F
Grease and line 1 9 inch cake pan, set aside.
In a small saucepan over medium low heat, add cranberries, 1/4 cup white sugar and 2 tablespoons of filtered water. Let cook until cranberries start to release some juices and soften, about 5 minutes. Set aside to cool.
In a medium bowl add all-purpose flour, whole wheat flour, salt and baking soda. Whisk to fully mix the ingredients and set aside.
In a large bowl, add butter and sugar. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat until butter and sugar has fully incorporated and is fluffy. One at a time, add the eggs whisking at each addition. Whisk in vanilla, greek yogurt and milk. Pour in the flour mixture and whisk until fully incorporated.
Pour cooled cranberry mixture into the prepared cake pan, spreading evening at the base. Pour the batter and smooth the top.
Bake the cake for 30-40 minutes or until a inserted cake tester comes out clean.
Let the cake cool for 3-5 minutes then invert onto a cooling rack. This is important as to ensure the cake doesn’t stick to the cake pan. Cool for another 1 hour before serving.
Serve with freshly whipped cream & enjoy!