Ingredients
- 2 cup all purpose flour
- 3/4 cup almond flour or almond meal* (about 2 1/2 ounces)
- 2 1/2 teaspoon 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 cup large eggs
- 1 1/2 teaspoon 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
- 2 cup all purpose flour
- 3/4 cup almond flour or almond meal* (about 2 1/2 ounces)
- 2 1/2 teaspoon 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 cup large eggs
- 1 1/2 teaspoon 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
- 2/3 cup powdered sugar
- 4 teaspoon (about) orange juice
Preparation
Baking Directions:
CakePreheat oven to 350° 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.
IcingStir 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.
Do ahead: Can be made 3 days ahead.
Cover with cake dome and store at room temperature.
Tips:
*Almond meal: Sometimes it is labeled “ground almonds”; available at specialty foods stores and natural foods stores.
**Chinese five-spice powder: 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.
