Giada'S Almond Bundt Cake With Pomegranite Sauce

Name: Giada'S Almond Bundt Cake With Pomegranite Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For cake:; Vegetable spray; 1 cup fine yellow cornmeal; 1 cup cake flour; 2 teaspoons baking powder; 2 sticks unsalted butter, softened; 1/2 cup almond paste, cut into 1/2 inch pieces; 2 1/2 cups confectioners sugar, plus more for dusting; 1 teaspoon vanilla extract; 4 egg yolks; 2 eggs; 1/2 cup sour cream; For sauce:; 1 cup pomegranate juice, such as POM; 1/4 cup sugar; 2 teaspoons arrowroot; 1/2 cup fresh pomegranate seeds

Servings: persons

For cake:
Vegetable spray
1 cup fine yellow cornmeal
1 cup cake flour
2 teaspoons baking powder
2 sticks unsalted butter, softened
1/2 cup almond paste, cut into 1/2 inch pieces
2 1/2 cups confectioners sugar, plus more for dusting
1 teaspoon vanilla extract
4 egg yolks
2 eggs
1/2 cup sour cream
For sauce:
1 cup pomegranate juice, such as POM
1/4 cup sugar
2 teaspoons arrowroot
1/2 cup fresh pomegranate seeds

1
Preheat oven to 350 degrees.
2
Grease a bundt pan with vegetable spray. Dust sprayed dish with confectioners sugar. Set aside.
3
In a medium bowl, whisk together the cornmeal, cake flour and baking powder.
4
Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add the confectioners sugar. Mix until light and fluffy. Add the vanilla extract, whole eggs and egg yolks, 1 at a time. Add the sour cream and dry ingredients until just incorporated.
5
Pour the batter into the prepared bundt pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 to 40 minutes or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool.
6
For the sauce, combine the pomegranate juice, sugar and arrowroot in a small saucepan. Bring the mixture to a boil (it should thicken immediately). Stir in the fresh pomegranate seeds.
7
Drizzle the sauce over the bundt cake and serve.

1550

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: For cake:, Vegetable spray, 1 cup fine yellow cornmeal, 1 cup cake flour, and more.

Yes, Giada'S Almond Bundt Cake With Pomegranite Sauce 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.

That's it — enjoy your meal!