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Cranberry Bundy 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
16 Servings - eatingwell.com
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Servings:16  | Calories:354 | Total Fat:12g  | Chol:44mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
18 %
Sat Fat 3g
15 %
Total Carb 56g
19 %
Fiber 2g
8 %
Sugars 36g
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Cholesterol 44mg
15 %
Sodium 145mg
6 %
Protein 6g
12 %
Calories:
55% Others combined
20% Granulated sugar
12% Whole-wheat flour
12% All-purpose flour
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

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
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
1/2 cup packed confectioners’ sugar
1-2 tablespoons water

Directions : View recipe directions on eatingwell.com
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