Made many mini-cakes but adding a middle layer of leftover cranberry sauce. Adapted from Bon Appetit.
2cupsall purpose flour
3/4cupalmond flour or almond meal* (about 2 1/2 ounces)
2 1/2teaspoonsChinese five-spice powder**
1cup(2 sticks) unsalted butter, room temperature
1cup(packed) golden brown sugar
1 1/2teaspoonsvanilla extract
1cupplain Greek-style yogurt
1cupchopped toasted almonds
1cup whole berry cranberry sauce
1/2cupdried 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.