Berry Almond Bundt Cake Recipe

Name: Berry Almond Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour, all-purpose; 3/4 cup cornmeal; 1 teaspoon cream of tartar; 2 teaspoons baking soda; 1 cup soy milk light; 2 teaspoons lemon juice; 2 large eggs beaten; 1 cup applesauce; 1 1/2 cups brown sugar; ⅓ cup corn syrup, light; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 2 cups cranberries fresh or frozen, or dried; 3/4 cup almonds ground

Servings: persons

2 cups flour, all-purpose
3/4 cup cornmeal
1 teaspoon cream of tartar
2 teaspoons baking soda
1 cup soy milk light
2 teaspoons lemon juice
2 large eggs beaten
1 cup applesauce
1 1/2 cups brown sugar
⅓ cup corn syrup, light
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups cranberries fresh or frozen, or dried
3/4 cup almonds ground

1
Preheat oven to 350F (180C).
2
Grease and flour a bundt pan.
3
Sift together flour, cornmeal, cream of tartar, baking soda and salt in a large bowl.
4
Set aside.
5
Mix soy milk and lemon juice and set aside.
6
Whisk egg replacer and water until light and foamy.
7
Set aside.
8
Mix applesauce and brown sugar in a medium-size bowl.
9
Beat in egg replacer, corn syrup and extracts.
10
Add applesauce mixture and soy milk alternately to dry ingredients, mixing after each addition.
11
Fold in cranberries and almonds.
12
Pour into prepared pan and bake until a toothpick inserted into cake comes out clean, about one hour.
13
Let cool for 10 minutes and invert onto a serving plate to finish cooling.
14
Drizzle cooled cake with an icing glaze or sprinkle with powdered sugar.

899

kcal

Calories

Fat

157

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: 2 cups flour, all-purpose, 3/4 cup cornmeal, 1 teaspoon cream of tartar, 2 teaspoons baking soda, and more.

Yes, Berry Almond Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Berry Almond Bundt Cake

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