Spiced Cranberry Bundt Cake | Peachy the Magazine

Ingredients

• 2 cups all-purpose flour
• 3/4 cup almond flour or almond meal (about 2 1⁄2 ounces)
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 2 1⁄2 teaspoons Chinese five-spice powder
• 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
• 1/3 cup powdered sugar
• 2 to 4 teaspoons orange juice