Cranberry Greek Yogurt Bundt Cake
By: Alexia Papadopoulou
Published: Saturday, March 14, 2015 - 3:01pm

Ingredients




2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 eggs
1 cup plain Greek yogurt
1/2 tsp. vanilla extract
12 ounces fresh or frozen cranberries

Preparation

1 Preheat oven to 350 degrees. Grease and flour a Bundt pan. 2 In a medium bowl, combine the flour, baking power and salt and mix well. 3 In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and sugar together until fluffy. Add the eggs and vanilla and mix until well-combined. Add in the dry ingredients and mix just until incorporated.Fold in the Greek yogurt and about half of the cranberries. 4 Spread half of the batter into the prepared pan and spread the remaining cranberries on top of that layer. Cover with the remaining batter. 5 Bake in the preheated oven for 55-65 minutes until the edges are golden brown and a toothpick inserted in the middle of the cake comes out clean. Cool completely before cutting.