Made many mini-cakes but adding a middle layer of leftover cranberry sauce. Adapted from Bon Appetit.
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 Greek-style yogurt
- 1 cup chopped toasted almonds
- 1 cup whole berry cranberry sauce
- 1/2 cup dried sweetened cranberries
Preparation
cake
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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