Orange-Cranberry Cake

sobota, 8 lutego 2014

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)

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.

Secret Rant