Name: Spiced Cranberry Bundt Cake
Yield: Makes 12 to 14 servings
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

Spiced bundt cake topped with white glaze and cranberries on a white cake stand.

Photo by Laura Letinsky

Recipe notes

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