Perfect cake for a group of holiday gatherers. I love it for breakfast with my coffee or for dessert. Moist yet loaded with texture. Chewy dried cranberries, toasted almonds and a bit of exotic spices go into creating this gorgeous Bundt.
SIZE: 12 to 14 servings
2 cups all purpose flour
3/4 cup almond flour/meal (Whole Foods)... about 2 1/2 ozs)
2 1/2 tsp Chinese five-spice powder (available at most food markets in spice section)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp 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 tsp 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
1/3 cup powdered sugar
3-4 tsp (about) orange juice
CAKE: Preheat oven to 350F. 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. 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 teaspoonsful 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 w/cake dome and store at room temperature.)
For more great recipes from Food Editor Emily Doscher, visit www.tipsfromtown.com.