This recipe is featured in our December 2014 Food + Entertaining article, Cranberries, Cranberries, Cranberries! Bundt cakes are a go-to, one bowl and easy ingredients. This cake is not too sweet or too spicy and so beautiful when you cut and see the red cranberries. It also freezes well.
Spiced Cranberry Bundt CakeCourse: Dessert
2 cups all-purpose flour
3/4 cup almond flour or almond meal (about 2 1⁄2 ounces)
1 teaspoon baking powder
1⁄2 teaspoon baking soda
2 1⁄2 teaspoons Chinese five-spice powder
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
1/3 cup powdered sugar
2 to 4 teaspoons orange juice
- 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, one at a time, beating one 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.
- To prepare icing, stir powdered sugar and 2 teaspoons 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. Let stand until icing sets, at least 30 minutes.
- PLAN AHEAD! Cake can be made up to three days ahead. Cover with cake dome and store at room temperature.