Peachy the Magazine December 2013 - Page 31

ENTERTAINING Bundt cakes are a go-to for me, 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 CAKE Serves 12 to 14 1 cup plain reduced-fat (2%) Greek-style yogurt 2 cups all-purpose flour 1 cup chopped toasted almonds ?4 cup almond flour or almond meal* (about 2 1?2 ounces) 1 cup halved fresh or frozen cranberries (do not thaw) 3 2 1?2 teaspoons Chinese five-spice powder** 1 teaspoon baking powder ?2 teaspoon baking soda 1 ?2 teaspoon salt 1 ?2 teaspoon ground cinnamon 1 ?2 teaspoon ground ginger 1 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 ?2 cup dried sweetened cranberries 1 Icing ?3 cup powdered sugar 1 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 * Sometimes labeled ground almonds; available at specialty foods stores and natural foods stores. ** 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 at DECEMBER 2013 31