Whole wheat Cranberries Yogurt Cake
Whole-wheat Yogurt and cranberry Cake. A light, healthy, moist, a bit crumbly but totally melt in mouth cake. Made with sour yogurt, cranberries, crushed almonds with skin and 100% whole-wheat Flour. Yes you heard it right. I always bake with 100% Whole wheat Flour.
Servings Prep Time
8ppl 15min
Cook Time
35min
Servings Prep Time
8ppl 15min
Cook Time
35min
Ingredients
Instructions
  1. Preheat the oven @ 180 degrees c Line a Bundt pan with butter.
  2. Sieve the whole-wheat flour, baking powder, salt together in a dish and keep aside.
  3. Take 2 tbsp. of this flour mix and coat the cranberries with this dry flour well. Keep aside.
  4. In another bowl, beat the eggs well till frothy. Add the sugar and almond powder, vanilla essence and oil together.
  5. Add the yogurt and beat again at medium high speed.
  6. Now, start putting and mixing the flour mix into the wet mixture gradually. Put 1 serving spoon at a time .Once its well incorporated then go on and add the next one and so on.
  7. Now add the cranberries and pour this mix to the greased Bundt pan and put it in the over for baking for 35-40 minutes or till done.
  8. After 30 minutes or so, check the cake with a skewer if it’s done and then put it further if needed. My oven took 35 minutes for this to bake well.
  9. Cool the cake completely covered with kitchen towel on the shelf before unmolding it.
  10. Enjoy for cake with a dollop of cream or just like that.