Wednesday, March 18, 2020

Healthy Start Bundt Cake

This one is another big winner!  It is loaded with nutritionally rich ingredients:  coconut, cranberries, apples, nuts, honey, wheat germ, whole wheat flour, Greek yogurt, and more.  Don't pass this one up!

The nice thing about the recipe, you can substitute many ingredients.  For example, I'm not a big fan of dates, so I used raisins.  I used fresh cranberries instead of dried cranberries.  Or you can use dried apricots.

It freezes well.  Wrap first in clear plastic wrap, then with foil to freeze.

Preheat oven to 350 and prepare a bundt pan.  I use a baker's spray and it works well in my Lodge Manufacturing cast iron bundt pan.

1 cup whole wheat flour
1 cup all purpose flour
1 cup wheat bran or wheat germ
2 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1 cup tart apple, grated, unpeeled
3 large eggs
1 3/4 cups plain Greek yogurt
1/2 cup unsweetened applesauce
1/2 cup liquid honey (raw is best!)
1 tsp. vanilla extract
1 1/2 cups sweetened shredded coconut
3/4 cup dried cranberries
3/4 cup chopped dried dates
3/4 cup chopped nuts

In a medium bowl, whisk together whole wheat flour, all purpose flour, wheat bran, baking soda, salt, cinnamon, ginger and nutmet.

In a large bowl, stir together grated apple, eggs, yogurt, applesauce, honey, and vanilla.

Using a spatula, fold in flour mixture, followed by coconut, cranberries, dates, and nuts.  Transfer batter to prepared bundt pan.  Smooth the top.

Bake in preheated over for 45 to 60 minutes, or until a tester comes out clean.  [in my oven, 50 minutes was adequate]

Let sit in pan for ten minutes, then turn out onto a wire cooling rack to cool completely.

Fresh cranberries are only available in the local stores here from November to December.  I buy in quanities and freeze to use throughout the year.

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