This will be the first of my many Valentine's Day treats. I love to cook/bake festive foods for any holiday or special occasion. This is a great snack cake that can be used as a breakfast coffee cake, afternoon treat, or dessert served with some whipped cream or ice cream! I bought a bunch of bags of fresh cranberries when they were in season and store them in my freezer so I can use them all year long. They freeze really well!!
2 cups cranberries, fresh or frozen
1/4 cup light corn syrup
3/4 cup unsalted butter, at room temperature
1 1/4 cups sugar
2 large eggs
1 cup plain yogurt
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1/2 cup chopped pecans (optional)
1 tbsp turbinado sugar (or regular sugar)
Preheat oven to 350. Butter and flour a 10-inch iron skillet or 9x13 inch baking dish. In a saucepan, combine the cranberries and corn syrup, cook over medium heat, stirring occasionally, until the berries begin to pop. Remove the cranberries with a slotted spoon and drain on a paper towel.
In a large bowl (or mixer fitted with the paddle attachment) cream butter and sugar. In a separate small bowl, stir together eggs and yogurt, then set aside. Sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the creamed mixture alternating with the yogurt mixture. Add the vanilla and mix thoroughly. Reserving 1/2 cup of the drained cranberries, fold the remaining berries into the cake mixture.
Pour the batter into the skillet or baking dish. Sprinkle with the reserved cranberries, chopped pecans (optional, I didn't use them so I could share with friends that have nut allergies) and 1 tablespoon raw sugar (or regular sugar). Bake for 40-50 minutes, until cake tester or toothpick comes out clean. Cool 10 minutes before removing from pan.... can also just serve from pan if you want.