Almond Cranberry Bundt

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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.

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Steps

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Preheat oven to 350 and grease a 10-12 cup bundt pan.

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In a medium bowl , combine flours , baking powder and salt.

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Using a mixer , beat together butter , applesauce and almond filling on medium speed until smooth , 2-4 minutes.

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Add sugar and splenda and beat until light and fluffy.

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Add vanilla , egg whites and egg , one at a time , beating after each addition - scrape down bowl as needed.

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Turn mixer to low and add flour mixture and milk alternately.

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Beat until batter is smooth and creamy.

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Fold in cranberries.

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Turn batter into greased bundt pan.

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Bake 40 minutes , insert wooden pick - cake is done when it comes out clean.

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Cool on wire rack for 15-20 minutes , then invert cake to cool completely.

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Ingredients

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all-purpose flour, whole wheat flour, baking powder, salt, unsalted butter, applesauce, almond filling, sugar, splenda granular, egg whites, egg, vanilla, skim milk, cranberries