Cranberry Almond Bundt Cake

Preheat the oven to 350 degrees F (180 degrees C).

Prepare a 10-cup bundt pan with cooking spray or butter.

In a stand mixer with the paddle attachment, cream the Unsalted Butter (1 cup).

Slowly add in the Granulated Sugar (1 1/2 cups) and Brown Sugar (1/2 cup) into the creamed butter, mixing until just combined on low. Then, turn the speed up to medium and beat until fluffy.

Scrape the sides of the bowl with a rubber spatula and then add the Eggland's Best Organic Eggs (Brown) (4) 1 at a time, mixing in between on low until just combined.

Slowly mix in the Almond Extract (1 Tbsp) and Simply Organic Vanilla Extract (1 tsp).

In a separate bowl, mix your All-Purpose Flour (3 cups), Baking Powder (1 tsp), Baking Soda (1/2 tsp), and Salt (1/2 tsp) together.

Add the dry ingredients and Plain Greek Yogurt (1 cup) to the wet ingredients slowly, alternating between the dry ingredients and Greek yogurt.

Fold the chopped Fresh Cranberries (1 1/2 cups) into the mixture gently with a rubber spatula.

Transfer the batter to a bundt pan and bake at 350 degrees F (180 degrees C) for 1 hour and 10 minutes. Begin checking the cake at 1 hour by inserting a knife into the middle of the cake. The cake will be done when the knife comes out mostly clean. Icing: add the Kemps Heavy Whipping Cream (1 Tbsp), Powdered Confectioners Sugar (1 cup), Almond Extract (1 tsp), and Salt (1 pinch) to a bowl and whisk until combined. For more of a frosting consistency, add more powdered sugar.