(photo by: Laura Letinsky)
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
Methods 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.
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 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. Source:
Bon Appétit | November 2008
by Dorie Greenspan
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