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.

Carolyn Malcoun
Source: EatingWell Magazine, November/December 2013


Recipe Summary

4 hrs
Nutrition Profile:




Instructions Checklist
  • 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.


Make Ahead Tip: Tightly wrap cooled, unglazed cake and hold at room temperature for up to 1 day. Glaze before serving.

Equipment: 10-cup Bundt pan or tube pan

White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at or Store it in the freezer.

Be sure to use a nonreactive pan baking dish or bowl--stainless-steel, enamel-coated or glass--when cooking with acidic food (citrus, cranberries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.

Nutrition Facts

330 calories; protein 6.8g; carbohydrates 53.1g; dietary fiber 3.1g; sugars 32.8g; fat 11g; saturated fat 2.7g; cholesterol 42.5mg; vitamin a iu 161.7IU; vitamin c 3.8mg; folate 44.7mcg; calcium 53.3mg; iron 2.5mg; magnesium 15.3mg; potassium 109.5mg; sodium 147.7mg; thiamin 0.1mg; added sugar 29g.

Reviews (3)

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6 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 3 stars
I was very excited when I saw this recipe because it looked so delicious and the ingredients seemed relatively healthy. I used dry cranberry in place of walnuts since I don't like nuts. The flavor was good but as the other people say it was dense. Pros: Cranberry filling was delicious. Cons: Dense. Read More
Rating: 2 stars
It's good but... This cake has very good flavor and the cranberry filling is delicious. However it's so heavy in texture that I'm wondering if I made it right. I mean it must weigh 10 pounds. Is is supposed to be this dense? I'm going to try this again but I'll hand mix it instead of using an electric mixer. That's the only thing I can think of to lighten it up a bit. Pros: It has good flavor Cons: Did I make it right? No idea. Read More
Rating: 4 stars
Very good! Yes I tried this recipe again but this time I didn't use an electric mixer. I used a whisk for all mixing until it became too thick then I folded the rest in with a large spatula. Much better! Pros: Delicious and looks beautiful. Cons: The instructions should be rewritten. Read More
Rating: 4 stars
Cranberry cake was a big hit! My cake did not come out overly-dense at all. It is meant to be more of a poundcake type cake not super light and fluffy but that goes well with the filling. To make this cake work you have to really follow the instructions as to separating the wet ingredients from dry ahead of time and not over-mixing. This is because you need the bubbles/fizz from the baking soda and power to be present in your batter and if you mix too much the reaction ends and the fizz is gone. That being said I thought it was easy fun to get to use my mixer and also fun to put together the cake so the cranberry filling was on the inside. This was a huge hit with my guests everyone loved it. Pros: Not too sweet fun to make Cons: Recipe instructions call for a mixer Read More
Rating: 3 stars
Great taste but too dense This tasted good enough to try again. My husband also suggested hand mixing so maybe we'll try for Christmas. Pros: great cranberry flavor Cons: dense Read More
Rating: 2 stars
cake or concrete? Taste good but extremely dense. I'm disappointed. I wanted to have a healthy snack for the grandchildren. Maybe the ingredients in AZ are drier. The recipe should call for weight instead of measuring cups? Maybe I'll try it again using a whisk... Pros: Very good taste Cons: Too heavy. Read More