Dried cranberry greek yogurt loaf cake

Dried fruits are my favorite ingredient to bake with this time of the year.
I didn't count how many batches of cookies and cakefruits i baked last Christmas but my oven worked non stop and dried fruit cookies and sweet breads are on repeat all winter long.
During cold winter months we like sitting around table,talking,enjoying a good cup of coffee and freshly baked goods.I'm absolutely in love with the smell of coffee and the scent of freshly baked goodies filling the air in the morning,they give me a sense of coziness...



Now let'st talk about what's really important here:this loaf cake.
I didn't wake up with the idea of making this dried cranberry loaf,it happend i had some remaining dried cranberries from a fruitcake i made for the New Year's table.I developed the recipe starting from here and using what i had in the pantry/fridge and i'm happy i did because the cake turned out perfectly moist,fruity with a slightly hint of orange zest and packed with tangy dried cranberries which provide a delightful contrast to the buttery cake and it is adaptable with the type of dried/fresh fruit you prefer!!The perfect treat for morning brew,brunch or afternoon tea,i would say!



Prep Time: 10-15 Minutes  
Cooking Time: 1h-1h10 min 

Yield:1 loaf

Ingredients:

• 240g all- purpose flour(T65)
• 150g caster sugar
• 150g whole-milk greek yogurt
• 75g unsalted butter,soften
• 65ml sunflower oil
• 4 M/L eggs 
• 100g dried cranberries
• 1level tsp baking powder
• zest of 1 orange 

DIRECTIONS

• Preheat oven to 180ºC/350ºF(convection/fan forced mode)
• Butter and line with parchment paper a 25x12x8 cm loaf pan.
• Add butter,sunflower oil,caster sugar and orange zest to a large bowl and using an electric mixer whisk at medium speed for about 2-3 min until smooth.
• Whisk in greek yogurt and eggs,one at a time beating well after each addition.Batter may look curdled but once you've added the flour it becomes smooth.
• Sift the flour and baking powder on top of the batter,a little at a time, and fold it gently using a silicone spatula.
• In a small bowl, toss dried cranberries with a a little of flour to prevent to sinking to the bottom of the pan.
• Gently fold in dried cranberries.
• Pour batter into prepared pan and bake at 180ºC/350ºF for approx. 1h-1h10min until golden brown on top and the toothpick inserted in the center comes out clean.
• Let the cake rest in the pan for 10 minutes then remove the cake from the pan and transfer to a wire rack to cool completely.
• Butter-sunflower oil mixture ensures a moist and tender crumb so you can have fresh cake for a few days.Store the leftovers in an airthight container for up to 5 days!!

That's all, folks!
Enjoy!

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If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!