Ingredientes para Orange Cranberry Cake
- All Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup (1 stick) unsalted butter
- Splenda Sugar Blend For Baking
- 2 large eggs
- 1 teaspoon orange extract (optional)
- Plain Nonfat Yogurt
- Fresh Cranberries
- Water
- Orange Zest
- Powdered Sugar
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Cómo preparar Orange Cranberry Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch bundt or tube pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon baking powder.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter and ¾ cup granulated sugar (or your preferred sugar substitute) until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Add 1 teaspoon orange extract (optional, but recommended!).
- In a separate bowl, whisk together 1 cup plain yogurt and ½ cup water (or orange juice for enhanced flavor).
- Gradually add the dry ingredients and the yogurt mixture to the wet ingredients alternately, in thirds, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup fresh or frozen cranberries.
- Pour batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. (It's better to slightly underbake than overbake.)
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
22g
Fat
10g
Carbs
9g
