Orange Cranberry Bundt Cake
Ingredients
The cake
-
3
cups
white whole wheat flour
-
1
tablespoon
white whole wheat flour
-
1 ⅓
cups
granulated sugar
-
1
tablespoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
3
large
eggs
-
2
large
egg whites
-
¾
cup
low fat buttermilk
-
1
(5.3 oz) container
nonfat lemon or orange Greek yogurt
-
⅓
cup
freshly squeezed orange juice
-
1
tablespoon
orange zest
-
1
teaspoon
vanilla extract
-
1
cup
fresh cranberries, coarsely chopped
For dusting
-
2
teaspoons
powdered sugar
Instructions
- Preheat the oven to 350°F and prepare a bundt pan with cooking spray and a dusting of flour.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs and egg whites, then add buttermilk, yogurt, orange juice, zest, and vanilla, mixing well.
- Combine the wet ingredients with the dry ingredients and stir until just mixed, then fold in the cranberries.
- Pour the batter into the prepared bundt pan and bake for 45 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for a bit before inverting it onto a cooling rack.
- Dust the top with powdered sugar before serving.
Nutrition Facts (estimated)
Servings
16
Calories
177
Total fat
1g
Total carbohydrates
34g
Total protein
6g
Sodium
20mg
Cholesterol
0mg
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