Cranberry Greek Yogurt Bundt Cake

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter room temperature
• 2 cups granulated sugar
• 2 eggs
• 1 cup plain greek yogurt
• 1/2 teaspoon vanilla extract
• 12 ounces frozen cranberries or fresh

1. Preheat oven to 350 degrees. Grease and flour a Bundt pan.
2. In a medium bowl, combine the flour, baking power and salt and mix well.
3. In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and sugar together until fluffy. Add the eggs and vanilla and mix until well-combined. Add in the dry ingredients and mix just until incorporated.Fold in the Greek yogurt and about half of the cranberries.
4. Spread half of the batter into the prepared pan and spread the remaining cranberries on top of that layer. Cover with the remaining batter.
5. Bake in the preheated oven for 55-65 minutes until the edges are golden brown and a toothpick inserted in the middle of the cake comes out clean. Cool completely before cutting.

flour, baking powder, salt, sugar, eggs, greek yogurt, vanilla, cranberries

Taken from www.yummly.com/recipe/Cranberry-Greek-Yogurt-Bundt-Cake-1653076 (may not work)