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Holiday Cranberry Cake

  • Yield: 16 servings 1x


Units Scale
  • 1 1/3 cup all-purpose flour
  • 2/3 cup whole wheat pastry flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter
  • 3/4 cup brown sugar
  • 2 eggs
  • 2/3 cup greek style nonfat plain yogurt
  • 2 cups cranberries
  • Powdered sugar


  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together flours, baking powder, baking soda and salt.
  3. In a bowl for a standing mixer (or bowl using hand mixer), whip together brown sugar and butter until light and fluffy. Add eggs, one at a time, beating well.
  4. Alternatively add flour mixture and yogurt to butter/sugar mixture, beating well until everything is mixed together.
  5. With a wooden spoon or spatula, mix in cranberries.
  6. Pour batter into a 10-inch tube cake pan or Bundt pan coated with cooking spray.
  7. Bake for 40- 45 minutes or until cake tests clean.
  8. Remove from oven and cool in pan for 15 minutes.
  9. Remove cake from pan to a wire rack and cool completely.
  10. Before slicing and serving, dust with powdered sugar, if desired.