Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
2 cups all-purpose flour
1¼ teaspoons baking powder
½ teaspoon baking soda
3 tablespoons butter, softened
1 cup sugar or sugar substitute-sugar baking blend equivalent to 1 cup sugar (see Tip)
⅔ cup plain fat-free yogurt
2 cups fresh or frozen cranberries, chopped
1 teaspoon finely shredded orange peel
Sifted powdered sugar (optional)
Preheat oven to 350°F. Coat a 10-inch fluted tube pan with nonstick cooking spray; set aside. In a medium bowl, combine flour, baking powder, and baking soda; set aside.
In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar or sugar substitute-sugar baking blend and beat until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and yogurt to egg mixture, beating after each addition just until combined. Fold in cranberries and orange peel.
Spoon batter into the prepared pan, spreading evenly. Bake about 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. If desired, sprinkle with powdered sugar.
Tip: If using a sugar substitute-sugar baking blend, add ¼ cup water to the yogurt before adding to egg mixture. We recommend Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Be sure to use package directions to determine product amount equivalent to 1 cup sugar.