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Spiced Cranberry Bundt Cake INGREDIENTS Cake 2 cups all-purpose flour 3/4 cup almond flour or almond meal* (about 2 1/2 ounces) 2 1/2 teaspoons Chinese five-spice powder** 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 cup (2 sticks) unsalted butter, room temperature 1 cup sugar 1 cup (packed) golden brown sugar 3 large eggs 1 1/2 teaspoons vanilla extract 1 cup plain reduced-fat (2%) Greek-style yogurt 1 cup chopped toasted almonds 1 cup halved fresh or frozen cranberries (do not thaw) 1/2 cup dried sweetened cranberries Icing 2/3 cup powdered sugar 4 teaspoons (about) orange juice DIRECTIONS Cake Preheat oven to 350 degrees F. Butter and flour 12-cup Bundt pan. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then Greek-style yogurt. Add dry ingredients; beat just until blended. Fold in almonds and all cranberries. Transfer batter to prepared Bundt pan. Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely. Icing Stir powdered sugar and 2 teaspoons orange juice in small bowl until sugar dissolves. Mix in more juice by 1/2 teaspoonfuls to reach consistency of heavy cream. Spoon icing over cake, allowing it to drip down sides. Let stand until icing sets, at least 30 minutes. Can be made 3 days ahead. Cover with cake dome and store at room temperature. 12 to 14 servings TIPS *Almond meal: Sometimes it is labeled ground almonds; available at specialty foods stores and natural foods stores. **Chinese five-spice powder:A blend usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets and online at penzeys.com. Greek-style yogurt is especially thick and rich, even the reduced-fat variety. |