Cranberry Almond Bundt Cake Recipe

Name: Cranberry Almond Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 3/4 ounces all-purpose flour (1 1/2 cups); 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 8 ounces unsalted butter, softened at room temperature; 7 ounces almond paste (Not Marzipan, about 2/3 cup); 1 cup granulated sugar; 4 large eggs, room temperature; 1 teaspoon vanilla; 1/4 cup whole milk, room temperature; 1 1/2 cups cranberries, chopped, fresh or thawed frozen; powdered sugar, for dusting (optional)

Servings: persons

6 3/4 ounces all-purpose flour (1 1/2 cups)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 ounces unsalted butter, softened at room temperature
7 ounces almond paste (Not Marzipan, about 2/3 cup)
1 cup granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla
1/4 cup whole milk, room temperature
1 1/2 cups cranberries, chopped, fresh or thawed frozen
powdered sugar, for dusting (optional)

1
Preheat oven to 350, position rack in center of oven.
2
Grease and flour a 10-12 cup bundt or kugelhopf pan (or 12 1-cup mini bundt pans) Sift together the flour, baking powder and salt.
3
With a stand mixer (with paddle) or a hand mixer, beat butter and almond paste on medium speed until smooth and soft- 2 minutes.
4
Add sugar and beat until light and fluffy- 2 minutes.
5
Beat in eggs one at a time, scraping after each addition.
6
Beat in vanilla.
7
With mixer on low, alternate adding flour mixture and milk, beginning and ending with the flour.
8
Scrape down as necessary.
9
Beat about 20-30 seconds until batter os completely smooth.
10
Fold in cranberries with a rubber spatula.
11
Spoon batter into pan, spread evenly.
12
Run a knife through batter to eliminate air pockets.
13
Bake until wooden skewer inserted in the center of the cake comes out clean- 40-45 minutes (20 minutes for mini cakes), Set pan on rack to cool for 20 minutes, invert cake on rack to release cake, cool completely.
14
Serve at room temperature with a dusting of powdered sugar.

1219

kcal

Calories

Fat

101

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 11 ingredients. The key ingredients include: 6 3/4 ounces all-purpose flour (1 1/2 cups), 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 8 ounces unsalted butter, softened at room temperature, and more.

Yes, Cranberry 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.

Cranberry Almond Bundt Cake

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