Cranberry Cake (Printable Version)
# What You'll Need:
01 -
1/2 cup softened unsalted butter (one stick), at room temp.
02 -
1 cup with 2 extra tbsp white sugar.
03 -
2 big eggs, warmed to room temperature.
04 -
1 cup thick Greek yogurt.
05 -
1 tsp real vanilla flavoring.
06 -
1/2 tsp pure almond flavoring.
07 -
2 cups whole white wheat flour.
08 -
3/4 cup regular flour.
09 -
1 tsp baking soda.
10 -
1 tsp aluminum-free baking powder.
11 -
1/2 tsp salt.
12 -
3/4 cup cranberries, fresh.
13 -
3/4 cup icing sugar (for topping).
14 -
2 tbsp Greek yogurt (for topping).
15 -
1/2 tsp almond flavoring (for topping).
# Preparation Steps:
01 -
Heat your oven to 350°F. Grease and flour a bundt pan that holds 10 cups.
02 -
Beat the butter with sugar till light and fluffy. Drop in eggs one by one, then mix in yogurt and flavorings.
03 -
Stir together both types of flour, baking soda, baking powder, and salt.
04 -
Stir dry stuff into wet mixture until just blended. Gently mix in cranberries.
05 -
Fill the pan with batter and bake for 40-45 mins. It's done when a toothpick comes out without batter.
06 -
Mix icing sugar, yogurt, and almond flavoring. Add extra sugar if you want it thicker.
# Additional Tips:
01 -
Thawed frozen cranberries work too.
02 -
Keeps fresh for 2 days on the counter.
03 -
Freezes well for up to 3 months.