Cranberry Greek Yogurt Bundt Cake – a delicious recipe with flour, baking powder, salt, sugar, eggs, greek yogurt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
1145
kcal
Calories
55
g
Fat
150
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 cup unsalted butter room temperature, and more.
Yes, Cranberry Greek Yogurt Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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