As published at

For the Cake:

  • 1 C chopped pecans, divided
  • 1 C sweetened dried cranberries, divided
  • 2 ¼ C + 1 T all purpose flour
  • 1 tsp baking powder
  • 2 sticks unsalted butter
  • 1 ¼ C granulated sugar
  • 5 large eggs
  • 2 tsp vanilla extract
  • ½ C plain Greek yogurt

For the Glaze:

  • 2 C powdered sugar
  • 2 T margarine or butter, softened
  • 1 tsp vanilla extract
  • 3 to 4 T milk or half-and-half


For the Cake:

  1. Preheat oven to 325 degrees. Prepare a bundt pan with non-stick spray, applying generously.
  2. In a small bowl, combine 3/4 cup pecans, 3/4 cup cranberries and 1 tablespoon flour, toss until completely covered and set aside.
  3. In another bowl, mix together the 2 ¼ cup all purpose flour and baking powder. Set aside.
  4. Using a stand mixer or electric hand mixer, cream together the butter and sugar. Add in the eggs, one at a time, and mix well. Add in the vanilla extract and mix. Slowly add in the flour mixture, mixing until well combined. Stir in the Greek yogurt. Then gently stir in the pecans and cranberries.
  5. Evenly spread the batter into your bundt pan and bake for 50-55 minutes. Allow to cool for 10 minutes while still in the pan, then turn the cake onto a cooling rack so the flat side is down.
  6. Once completely cooled, serve and eat or you can garnish the top with the glaze and leftover pecans and cranberries.

For the Glaze:

  1. In medium bowl, combine all ingredients until smooth, adding with 3 tablespoons milk or half and half to start, then adding more for desired glaze consistency.

Available at the Oakmont Farmer’s Market 12/18:

-Butter and Greek yogurt available from Conebella Farm

-Flour available from Deer Creek Malthouse

-Eggs available from Lindenhof Farm