Almond Cranberry Bundt Recipe

Name: Almond Cranberry Bundt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; ½ cup whole wheat flour; 1 ½ teaspoons baking powder; 1 teaspoon salt (optional); ¼ cup unsalted butter, room temperature; ¼ cup applesauce, room temperature; ⅔ cup almond filling (I use SOLO Almond Pastry Filling); ½ cup sugar; ½ cup Splenda granular; 3 egg whites; 1 egg; 1 teaspoon vanilla; ¼ cup skim milk, room temperature; 1 ½ cups cranberries, chop if desired (fresh or frozen thawed)

Servings: persons

1 cup all-purpose flour
½ cup whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon salt (optional)
¼ cup unsalted butter, room temperature
¼ cup applesauce, room temperature
⅔ cup almond filling (I use SOLO Almond Pastry Filling)
½ cup sugar
½ cup Splenda granular
3 egg whites
1 egg
1 teaspoon vanilla
¼ cup skim milk, room temperature
1 ½ cups cranberries, chop if desired (fresh or frozen thawed)

1
Preheat oven to 350 and grease a 10-12 cup bundt pan.
2
In a medium bowl, combine flours, baking powder and salt.
3
Using a mixer, beat together butter, applesauce and almond filling on medium speed until smooth, 2-4 minutes.
4
Add sugar and splenda and beat until light and fluffy.
5
Add vanilla, egg whites and egg, one at a time, beating after each addition - scrape down bowl as needed.
6
Turn mixer to low and add flour mixture and milk alternately.
7
Beat until batter is smooth and creamy.
8
Fold in cranberries.
9
Turn batter into greased bundt pan.
10
Bake 40 minutes, insert wooden pick - cake is done when it comes out clean.
11
Cool on wire rack for 15-20 minutes, then invert cake to cool completely.

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup all-purpose flour, ½ cup whole wheat flour, 1 ½ teaspoons baking powder, 1 teaspoon salt (optional), and more.

Yes, Almond Cranberry Bundt falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Almond Cranberry Bundt

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