Cranberry Bundt Cake

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.

Preheat oven to 350 degrees F. Coat a 10-cup Bundt or tube pan with cooking spray.

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.

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.

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.

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.

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.