Spiced Cranberry Bundt Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
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 |
2/3 cup powdered sugar |
4 teaspoons (about) orange juice |
Directions:
1. For cake: Preheat 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.
2. 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.
3. For 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. DO AHEAD: Can be made 3 days ahead. Cover with cake dome and store at room temperature.
4. * Sometimes labeled ground almonds; available at specialty foods stores and natural foods stores.
5. ** A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets and online .
6. More info: Greek-style yogurt is especially thick and rich, even the reduced-fat variety.
|
|