INGREDIENTS:
1-1/2 cups white Whole Wheat Flour
2 tsp baking powder
1/4 tsp salt
1 Cup Plain Greek Yogurt or Sour cream
3/4 Cup sugar
3 Large eggs
Zest & Juice of 1 Large Orange
1/4 cup unsweetened Applesauce (if you don’t have applesauce then double the oil and add another 1/4 Cup of sugar)
1/4 Cup Avocado Oil
1/2 tsp vanilla extract
1-3/4 cups of Fresh Cranberries
GLAZE:
1 Cup Powdered Sugar
1 Tbsp Milk or Half & Half
1/4-1/2 tsp extract of choice (I used coconut)
DIRECTIONS:
Preheat oven to 350F degrees. Spray an 8 or 10 Cup bundt pan with cooking or preferably baking spray. Set aside.
In a medium bowl. Whisk together Flour, baking powder and salt. Set aside.
In a stand mixer with whisk attachment. Whisk together oil, applesauce and sugar until combined well , about 3 minutes. Add eggs one at a time and mix in until incorporated.
Add the orange juice and zest. Add the sour cream or yogurt.
When incorporated add the flour mixture slowly on medium low speed scraping down the sides with a spatula. When this is all mixed together stir in the cranberries.
Bake for 50 minutes until a tester comes out clean. Let pan set for 15 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool.
Mix up your glaze ingredients and pour on top of cake after it’s completely cooled.
Store cake covered in the refrigerator for up to a week.
**Original Recipe adapted from That’s My Home.
