Brown Sugar Bundt Cake, Lightened-Up!

After making this cake a few times a few other ways, I decided to see what I could do to lighten it up a bit. I didn't want to change the integrity of the cake too much, but I did make some significant changes. It tastes great no matter what you put in it (fruit, nuts, spices, etc.) and it's a real crowd pleaser.

Light Brown Sugar Bundt Cake
original by Dorie Greenspan (see link above)

2 c. all purpose flour

2 tsp. baking powder
1/2 tsp. salt
1/2 stick of light butter at room temp.

3/4 c. plain nonfat yogurt
1 1/2 c. packed light brown sugar
2 large egg whites at room temp.
1 tsp. vanilla
3/4 c. skim milk at room temp.
3 apples in a small dice
1/2 c. dried cranberries

1 tsp. groudn cinnamon

Preheat oven to 350 degrees.
Grease a bundt cake pan.
In a mixer with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. Add in egg whites and yogurt. Scrape down, add in vanilla.
Add in baking powder, cinnamon and salt. Mix in for 10 seconds.
Add in flour and milk, alternating starting and ending with flour. Mix until just combined.
Fold in apple pieces and cranberries with a spatula.
Pour into bundt cake pan. Bake for 50 minutes.
Cool for 60 minutes.