Oh, November. A time for family and friends to get together and indulge in a feast of good food. For our Friendsgiving this year, Jacqueline and I wanted to create an Instaworthy cake that was a bit out of our comfort zone. We now present to you, the Cranberry Molasses Cake recipe from Whole Foods Market! A deep molasses cake studded with tart cranberries and topped with sweet and tangy Greek yogurt icing.

img_5476Ingredients:
Cake
Olive or canola spray oil
2 cups whole wheat pastry flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup plain full-fat Greek yogurt
1/3 cup molasses
1/3 cup honey
2 large eggs
1 1/4 cup fresh cranberries or thawed frozen cranberries
Icing
1/2 cup plain full-fat Greek yogurt
1/3 cup confectioners’ sugar
2 tablespoons chopped fresh cranberries or thawed frozen cranberries

img_5473Directions:
Preheat the oven to 350°F. Spray a 9-inch round cake pan with oil, and then line the bottom with a circle of parchment paper. Spray the parchment paper with oil; set the pan aside.

In a medium bowl, whisk together flour, baking powder and baking soda. In a separate bowl, whisk together yogurt, molasses, honey and eggs. Gently whisk flour mixture into molasses mixture just until blended and smooth. Fold in cranberries.

Pour batter into the prepared pan and bake 40 minutes or until a toothpick inserted into center of cake comes out clean.

Cool on a wire rack 10 minutes, then remove cake from the pan and peel off parchment paper. Continue to cool completely on the wire rack.

To make the icing, in a small bowl, whisk together yogurt and confectioners’ sugar until blended. Spread icing over top of cake and sprinkle with chopped cranberries.

If you prefer not to cook this holiday season, Whole Foods Market has an extensive menu with great options, including vegan. Easy online ordering is available at shop.wfm.com with pick-up at the store. Let them do all the work, while you enjoy the holidays and time with family and friends.