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Glazed Cranberry Bundt Cake

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Glazed Cranberry Bundt Cake
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
387
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie387 kcal(18 %)
Protein5.2 g(5 %)
Fat11.19 g(10 %)
Carbohydrates67.26 g(45 %)
Sugar added23.89 g(96 %)
Roughage0 g(0 %)
Vitamin A116.7 mg(14,588 %)
Vitamin D0.44 μg(2 %)
Vitamin E1.32 mg(11 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.24 mg(22 %)
Niacin2.06 mg(17 %)
Vitamin B₆0.02 mg(1 %)
Folate54.24 μg(18 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.31 μg(1 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C0.8 mg(1 %)
Potassium85.78 mg(2 %)
Calcium68.98 mg(7 %)
Magnesium7.35 mg(2 %)
Iron1.34 mg(9 %)
Iodine12.7 μg(6 %)
Zinc0.21 mg(3 %)
Saturated fatty acids6.54 g
Cholesterol61.73 mg
Author of this recipe:

Ingredients

for
10
Ingredients
2 cups
1 teaspoon
1 teaspoon
¼ teaspoon
½ cup
¾ cup
2
large eggs
1 cup
plain Yogurt
1 teaspoon
2 cups
¾ cup
2 tablespoons
½ teaspoon

Preparation steps

1.
Preheat oven to 350º F / 180ºC. Grease and flour a 9 inch bundt pan.
2.
Combine flour, baking powder, baking soda and salt in a large bowl and Whisk to combine.
3.
In a large bowl, beat the butter and sugar until smooth, about 2 minutes. Beat in the eggs one at a time. Add the yogurt and vanilla. Beat in the flour mixture gradually until blended.
4.
Spoon 3/4 of the batter into the bundt pan. Pour cranberry sauce in a ring and then spoon the remaining batter in.
5.
Bake for 50-55 minutes or until a pick inserted comes out clean. Allow cake to cool in pan for 5 minutes and then invert onto a wire rack set over parchment.
6.
Mix the powdered sugar, milk and vanilla together. Drizzle over the cake.