Cranberry Bundt Cake

6 Reviews
From: EatingWell Magazine 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.

Ingredients 16 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Filling
  • 1 12-ounce package fresh cranberries
  • 1/2 cup packed dark brown sugar
  • 1/4 cup 100% cranberry juice or water
  • 1/2 teaspoon ground allspice or pumpkin pie spice
  • Cake
  • 1 1/2 cups white whole-wheat flour (see Tips)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups nonfat plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup canola oil
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 medium apple or ripe but firm pear, shredded
  • 3/4 cup chopped toasted walnuts
  • Glaze
  • 1/2 cup packed confectioners' sugar
  • 1-2 tablespoons water

Preparation

  • Active

  • Ready In

  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.
  • 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
  • Tips: 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 bobsredmill.com or kingarthurflour.com. 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 information

  • Serving size: 1 slice
  • Per serving: 330 calories; 11 g fat(3 g sat); 3 g fiber; 53 g carbohydrates; 7 g protein; 45 mcg folate; 43 mg cholesterol; 33 g sugars; 29 g added sugars; 162 IU vitamin A; 4 mg vitamin C; 53 mg calcium; 3 mg iron; 148 mg sodium; 110 mg potassium
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 1 starch, 1/2 fruit, 2 other carbohydrate, 2 fat

Reviews 6

December 01, 2015
profile image
By: EatingWell User
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.
December 15, 2013
profile image
By: Rebecca Grenier
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
November 29, 2013
profile image
By: EatingWell User
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
November 26, 2013
profile image
By: EatingWell User
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.
November 24, 2013
profile image
By: wranglergirl1963
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.
November 18, 2013
profile image
By: wranglergirl1963
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.