Cranberry Bundt Cake
"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
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Filling:
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1 12-ounce package fresh cranberries
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1/2 cup packed dark brown sugar
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1/4 cup 100% cranberry juice or water
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1/2 teaspoon ground allspice or pumpkin pie spice
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Cake
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1 1/2 cups white whole-wheat flour (see Tips)
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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1 1/2 cups nonfat plain Greek yogurt
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1 teaspoon vanilla extract
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4 tablespoons unsalted butter, softened
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1/4 cup canola oil
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1 1/2 cups granulated sugar
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3 large eggs
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1 medium apple or ripe but firm pear, shredded
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3/4 cup chopped toasted walnuts
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Glaze
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1/2 cup packed confectioners’ sugar
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1-2 tablespoons water
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