Fody's Low FODMAP Cranberry Nut Cake

This low FODMAP cake, dotted with fresh cranberries, is festive enough for guests or a party, but easy enough to make for a bake sale or a casual office party! If you want your low FODMAP dessert to be nut-free, you can leave the walnuts out, but they do add crunch, volume and flavor, which complements the tangy berries quite well.

Make sure to prep your pan as directed for ease of unmolding, as the decorative ring pan is part of the drama.

Preheat oven to 350°F (180°C). Generously coat the inside of a 12-cup (2.8 L) decorative ring pan with nonstick spray then sprinkle with the extra flour, coating all the interior surfaces; tap out any excess. Set aside.

Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl to aerate and combine; set aside.

Beat the butter in a large bowl with an electric mixer on high speed until soft and creamy. Add both sugars in two batches, continuing to beat on high speed, scraping down the bowl once or twice, until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, allowing each to absorb before adding the next. Beat in the vanilla, then add the dry mixture and the yogurt alternately in 3 batches, ending with the flour and beat until a few floury streaks remain. Fold in the cranberries and nuts. Scrape into prepared pan and smooth top with a small offset spatula.

Bake cake for about 55 minutes to 65 minutes or until a bamboo skewer inserted in the center of the cake comes out with a few crumbs clinging. Cool pan on rack for 10 minutes, then unmold onto rack to cool completely. Your low FODMAP cake is ready to serve. If you would like to dust the top with confectioners’ sugar, do so right before serving. Cake may be stored under a cake dome at room temperature for up to 3 days.