Holiday Cranberry Cake (Print Version)

# Ingredients:

01 - 1 stick of unsalted butter, softened to room temperature (1/2 cup).
02 - 1 cup + 2 tbsp white sugar.
03 - 2 big eggs, at room temperature.
04 - 1 cup plain Greek yogurt (not flavored).
05 - 1 tsp vanilla extract.
06 - 1/2 tsp almond extract.
07 - 2 cups of white whole-wheat flour.
08 - 3/4 cup of regular all-purpose flour.
09 - 1 tsp baking soda.
10 - 1 tsp baking powder (aluminum-free).
11 - 1/2 tsp table salt.
12 - 3/4 cup fresh cranberries.
13 - 3/4 cup powdered sugar for the glaze.
14 - 2 tbsp Greek yogurt for the glaze.
15 - 1/2 tsp almond extract for the glaze.

# Instructions:

01 - Set your oven to 350°F. Grease up a 10-cup bundt pan with butter and then dust it with flour.
02 - Beat the butter and sugar until it looks light and fluffy. Drop in one egg at a time, then stir in the yogurt and both extracts.
03 - In a bowl, stir together both flours, salt, baking powder, and soda.
04 - Blend the dry mix into the wet ingredients until mixed well. Gently fold in the cranberries.
05 - Pour your batter into the prepared pan. Bake for 40-45 minutes, checking with a toothpick to make sure it’s baked through.
06 - Combine yogurt, powdered sugar, and almond extract in a bowl. Add extra sugar if it’s too runny to thicken it up.

# Notes:

01 - Thawed frozen cranberries work if you don’t have fresh ones.
02 - Keep at room temperature for 48 hours.
03 - You can freeze it for up to 90 days.

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