Cranberry Bundt Cake (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Cranberry Bundt Cake

http://www.eatingwell.com/recipes/cranberry_bundt_cake.html

From EatingWell:  November/December 2013

In this healthy cranberry-walnut Bundt cake recipe, Greek yogurt and shredded apple or pear keep the cake moist and are a healthy substitute for extra butter. If you want to use something other than allspice, try pumpkin pie spice or cinnamon in the filling. For a nut-free variation, omit the walnuts in the cake or use chopped dried cranberries in their place.

16 servings | Active Time: 30 minutes | Total Time: 4 hours

Ingredients

Filling

Cake

Glaze

Preparation

  1. To prepare filling: Combine cranberries, brown sugar, juice (or water) and allspice (or pumpkin pie spice) in a small nonreactive saucepan (see Tips). Cook over medium-high heat, stirring, until the sugar is melted. Continue to cook, stirring occasionally, until most of the cranberries have burst, 5 to 6 minutes. Set aside.
  2. Preheat oven to 350°F. Coat a 10-cup Bundt or tube pan with cooking spray.
  3. To prepare cake: Whisk whole-wheat flour, all-purpose flour, baking powder, salt and baking soda in a medium bowl. Combine yogurt and vanilla in a small bowl.
  4. Beat butter, oil and granulated sugar in a large mixing bowl with an electric mixer on medium-high speed until well combined. Add eggs, one at a time, beating after each addition until just incorporated. Scrape down the sides. Add the dry ingredients alternately with the yogurt mixture, starting and ending with the dry ingredients and beating on low speed just until incorporated after each addition, scraping down the sides as necessary. Fold in apple (or pear) and walnuts.
  5. Spoon half the batter into the prepared pan. Spoon the filling on top of the batter, leaving a little border of batter on both sides. Top with the remaining batter and smooth the top.
  6. Bake the cake until light brown and a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan for 15 minutes. Run a knife around the edges and center, then turn out onto a wire rack to cool completely, about 2 hours.
  7. To prepare glaze: Place confectioners’ sugar in a small bowl. Add 1 tablespoon water and stir until smooth. Add more water as needed to achieve a thick glaze consistency. Paint the glaze over the cooled cake with a pastry brush.

Nutrition

Per serving : 330 Calories; 11 g Fat; 3 g Sat; 4 g Mono; 43 mg Cholesterol; 53 g Carbohydrates; 7 g Protein; 3 g Fiber; 148 mg Sodium; 110 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fruit, 2 other carbohydrate, 2 fat

Tips & Notes