Ingredients

• 1 cup unsalted butter softened
• 2 cups Sugar +2 tsp, divided
• 3 Eggs
• 2-1/2 cups Organic Unbleached White All-Purpose Flour
• 2 tsp Baking Powder
• 1 cup Plain Greek Yogurt
• 2 tsp Vanilla Extract
• 14 oz Cranberry Sauce
• 1 Tbsp Fresh Lemon Juice
• 1/2 tsp Cinnamon

Instructions

1. Preheat oven to 350F. Lightly coat a 9x13 baking pan with non-stick cooking spray. Set aside.
2. In a large bowl, cream together butter and 2 cups sugar until light and fluffy.
3. Add in eggs, one at a time, mixing well after each addition.
4. Add in flour, 1/2 cup at a time, followed by Greek yogurt and vanilla extract. Beat until just combined.
5. Spread batter into prepared pan.Set aside.
6. In a blender or food processor, mix cranberry sauce and lemon juice until smooth.
7. Pour sauce over batter and gently swirl with a knife.
8. In a small bowl, mix cinnamon and 2 teaspoons white sugar. Sprinkle over top of batter.
9. Bake for 35-40 minutes, or until toothpick inserted into cake comes out clean.
10. Remove from oven and let cool for 10 minutes. Serve immediately.