Happy November Recipe Redux! This month dietitian food bloggers are posting about healthier Thanksgiving desserts and so I created this Winter Mandarin Cranberry Upside Down Bundt Cake for you. The cranberries and mandarins create a festive color while the vanilla and cinnamon make your entire house smell wonderful and offer flavors that remind you of the holidays.
The other day I was asking one of my clients about their Thanksgiving plans and he started joking with me. He told me that dietitians probably don’t enjoy Thanksgiving because we “only eat broccoli”. Not true!! (though I seriously eat a lot of broccoli). I’m hosting this year and planning a mostly-traditional dinner for everyone. I told my client that dietitians love eating – that’s why we got into this work! Thanksgiving is absolutely my favorite.
There’s no denying that Thanksgiving can be a very rich meal. Some estimates suggest an average Thanksgiving dinner could provide 4,500 calories and 229 grams of fat. Whoa. There are a lot of w
ays to lighten up this festive dinner and dessert is a simple place to start. For example, a slice of cheesecake offers upwards of 400 calories with 12 grams of saturated fat (a day’s worth). In this Winter Mandarin Cranberry Upside Down Bundt Cake, I used less sugar and less butter that the traditional recipe. I used yogurt and fresh cranberries and mandarins. Winter flavors like cinnamon and vanilla enhance the aroma and compliment the fruit so that the less-sugar is less noticeable and the cake still tastes amazing.
Winter Mandarin Cranberry Upside Down Bundt Cake #healthyholidaydesserts #TheRecipeRedux
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Do you have any tips for making Thanksgiving dinner a bit more healthy? Let me know! I hope you have a wonderful holiday this week.
- 1/3 cup brown sugar
- 1/2 cup butter, divided
- 6 ounces fresh cranberries, rinsed
- 1 11-ouce can of mandarin orange slices, drained and roughly chopped
- 1/4 cup coconut oil
- 3/4 cup white sugar
- 2 eggs
- 1 1/2 teaspoon pure vanilla extract
- 5 ounces vanilla Greek Yogurt
- 1/2 cup milk (I used soy but choose the variety you like)
- 3/4 cup white flour
- 3/4 cup whole wheat flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon Kosher salt
- Preheat oven to 350 degrees. Grease and flour a bundt pan. In a saucepan over medium heat, combine brown sugar and 1/4 butter. Bring to a boil, stirring often, then pour evenly into the bottom of the bundt pan. Add cranberries and mandarin oranges to the bottom of the pan over the brown sugar mixture. In a large mixing bowl, cream together 1/4 cup butter, 1/4 coconut oil, and 3/4 white sugar. Beat in eggs, vanilla, yogurt and milk. In a separate mixing bowl, combine flours, baking powder, baking soda and salt. Stir in flour mixture and yogurt alternately until batter is combined. Pour batter into bundt pan over cranberry mandarin mixture. Bake for 45-50 minutes until a toothpick inserted into the top comes out clean. Allow cake to cool for 10 minutes, then quickly invert cake over onto a serving plate.
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