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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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I've created this lightened bundt so you can eat a BIG piece! Uses SOLO almond pastry filling. Can be topped with a dusting of powdered sugar, or glaze with almond slivers. Ingredients:
1 cup all-purpose flour |
1/2 cup whole wheat flour |
1 1/2 teaspoons baking powder |
1 teaspoon salt (optional) |
1/4 cup unsalted butter, room temperature |
1/4 cup applesauce, room temperature |
2/3 cup almond filling (i use solo almond pastry filling) |
1/2 cup sugar |
1/2 cup splenda granular |
3 egg whites |
1 egg |
1 teaspoon vanilla |
1/4 cup skim milk, room temperature |
1 1/2 cups cranberries, chop if desired (fresh or frozen thawed) |
Directions:
1. Preheat oven to 350 and grease a 10-12 cup bundt pan.
2. In a medium bowl, combine flours, baking powder and salt.
3. Using a mixer, beat together butter, applesauce and almond filling on medium speed until smooth, 2-4 minutes.
4. Add sugar and splenda and beat until light and fluffy.
5. Add vanilla, egg whites and egg, one at a time, beating after each addition - scrape down bowl as needed.
6. Turn mixer to low and add flour mixture and milk alternately. Beat until batter is smooth and creamy.
7. Fold in cranberries. Turn batter into greased bundt pan.
8. Bake 40 minutes, insert wooden pick - cake is done when it comes out clean. Cool on wire rack for 15-20 minutes, then invert cake to cool completely.
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