2 cups all purpose flour
¾ cup almond flour or almond meal
1 ½ tsp. Chinese five-spice powder
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. ground cinnamon
½ tsp. ground ginger
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup packed golden brown sugar
3 large eggs
1 ½ 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)
½ cup dried sweetened cranberries
ICING:
2/3 cup powdered sugar
4 tsp. (about) orange juice
Pre-heat oven to 350 degrees. 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, one 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.
FOR ICING:
Stir powdered sugar and 2 teaspoons of orange juice in small bowl until sugar dissolves. Mix in more juice by ½ teaspoonfuls to reach consistency of heavy cream. Spoon icing over cake, allowing it to drip down sides.
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