Wednesday, December 14, 2011

Spiced Cranberry Cake(s)

Made many mini-cakes but adding a middle layer of leftover cranberry sauce. Adapted from Bon Appetit.



  • 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 Greek-style yogurt
  • 1 cup chopped toasted almonds
  • 1 cup whole berry cranberry sauce
  • 1/2 cup dried sweetened cranberries



  • Preheat oven to 350°F. Butter and flour 12-cup Bundt pan (or many mini-bundt pans). 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 cranberries. Fill prepared pan(s) halfway, evenly spread cranberry sauce, then carefully spread remaining batter on top.
  • Bake cake until tester inserted near center comes out almost clean, about 1 hour 10 minutes (much shorter if in separate pans). Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely.
    Frost or sprinkle with powdered sugar.

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