Orange-cranberry Cake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3 tablespoons butter, softened
• 1/2 cup splenda sugar blend for baking or 1 cup sugar
• 2 eggs
• 1/4 teaspoon orange extract (optional)
• 2/3 cup plain nonfat yogurt
• 2 cups fresh cranberries
• 1/4 cup water (use water if you are concerned about carbs, omit if you are making the cake with sugar) or 1/4 cup orange juice (use water if you are concerned about carbs, omit if you are making the cake with sugar)
• 1 1/2 teaspoons orange zest, finely grated
• sifted powdered sugar (optional)

Recipe

• 1 preheat oven to 350 degrees. prepare bundt or tube pan with a light coat of cooking spray.
• 2 in a medium bowl, sift together the flour, baking soda and baking powder.
• 3 in a large bowl, cream the butter with and electric mixer. add sugar blend (or sugar) and beat until pale, light and fluffy. add the eggs, one at a time, mixing after each addition for a total of two or three minutes. (mine did not get very fluffy until the eggs were incorporated.) if you like a lot of orange flavor, mix in the orange extract at this point.
• 4 mix together the yogurt and water or orange juice if using the splenda blend.
• 5 alternately add the yogurt and flour to the butter in thirds, mixing after each addition.
• 6 add in the cranberries, folding in to distribute throughout the batter.
• 7 pour batter into the prepare tube pan and bake for 40 minutes or until an inserted toothpick comes out clean.
• 8 cool cake in pan for 10 minutes until turning onto cake rack or plate.