Cranberry Yogurt Cake with Maple Glaze

Jessica Braider

Prep Time 10

Cook Time 1

Total Time 1 10

Course Dessert

Servings 12

1 ½ cups whole milk plain yogurt you could also use lowfat yogurt, if you prefer
2/3 cups extra virgin olive oil
1 ¼ cups sugar
3 eggs
1 teaspoon vanilla extract
2 ½ cups all purpose flour
2 ½ teaspoons baking powder
¾ teaspoons baking soda
¾ teaspoons cinnamon
¾ teaspoons ground clove
½ teaspoon salt
1 cup chopped fresh cranberries chopped
For the glaze optional:
½ cup powdered sugar
2 Tablespoons maple syrup
2 Tablespoons milk

Preheat the oven to 350 and spray a Bundt pan with cooking spray.
In a large bowl, whisk together the yogurt, olive oil, sugar, eggs, and vanilla.
Stir in the flour, baking powder, baking soda, cinnamon, cloves, and salt. Make sure that all of the flour is mixed in well (no little lumps).
Chop the cranberries and gently mix in.
Pour the batter into the Bundt pan and bake for 1 hour, or until a toothpick inserted into the cake comes out clean.
Turn the cake out onto a cooling rack and immediately, but gently, turn it over.
Let the cake cool completely. While it is cooling make the glaze by whisking the powdered sugar, maple syrup, and milk together in a small bowl.
Once the cake is completely cool, place it on a serving plate or platter and drizzle the glaze over.