This is a great cake that’s perfect for the fall and winter, when fresh cranberries are readily available. The recipe is courtesy of Pompeian Olive Oil. I’ve made it and it’s really great–and pretty healthy too as you use light olive oil instead of butter.
- 1 cup all-purpose flour
- 1-1/3 cups granulated sugar
- 1 cup whole wheat pastry flour or 2 cups all-purpose flour
- ½ cup Pompeian Extra Light Tasting Olive Oil
- ½ tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp baking soda
- ½ cup non-fat or low-fat sour cream or Greek yogurt
- 1 tsp salt
- ½ cup finely chopped walnuts
- ¼ tsp cinnamon
- 1 cup fresh cranberries, finely chopped
- 4 large eggs
- Preheat the oven to 350°F. Generously coat a Bundt pan with cooking spray or oil.
- In a small bowl, combine the flours, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat the eggs with a handheld mixer until light and slightly increased in volume. Add the sugar slowly while continuing to beat. The mixture will become light and fluffy.
- Add the olive oil and vanilla extract and beat another 2 minutes.
- Alternately add the dry ingredients and the sour cream to the batter, beating between additions.
- Gently fold in the chopped nuts and cranberries.
- Transfer the batter to the prepared pan.
- Bake at 350°F for 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes. Then invert the pan onto rack to remove and cool completely.