Cranberry Almond Bliss Bundt Cake 🍰

Cranberry Almond Bundt Cake Recipe 🍰

Overview:

This Cranberry Almond Bundt Cake recipe is a delightful dessert perfect for any occasion, whether it’s a weeknight treat, a gathering with friends, or simply when you’re craving something sweet from the oven. Combining the tartness of cranberries with the nutty flavor of almond, this cake is sure to become a favorite in your repertoire.

• Preparation Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 24
• Yield: 1 bundt cake

Ingredients:

• 6 3/4 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter
• 7 ounces almond paste
• 1 cup granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1/4 cup milk
• 1 1/2 cups cranberries
• Powdered sugar (for dusting)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C), and position the rack in the center of the oven.

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2. Prepare Pan: Grease and flour a 10-12 cup bundt or kugelhopf pan, or if you prefer smaller portions, you can use 12 1-cup mini bundt pans. Sift together the flour, baking powder, and salt in a bowl.

3. Cream Butter and Almond Paste: Using a stand mixer with a paddle attachment or a hand mixer, beat the unsalted butter and almond paste on medium speed until smooth and soft, about 2 minutes.

4. Incorporate Sugar: Add the granulated sugar to the butter and almond paste mixture, and beat until light and fluffy, about 2 more minutes.

5. Add Eggs and Vanilla: Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Then, beat in the vanilla extract.

6. Alternate Ingredients: With the mixer on low speed, alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour. Ensure each addition is fully incorporated. Scrape down the sides of the bowl as necessary.

7. Fold in Cranberries: Gently fold in the cranberries using a rubber spatula until evenly distributed throughout the batter.

8. Transfer Batter: Spoon the batter into the prepared bundt pan, spreading it evenly. To eliminate any air pockets, run a knife through the batter.

9. Bake: Place the pan in the preheated oven and bake until a wooden skewer inserted into the center of the cake comes out clean, about 40-45 minutes for a large bundt cake (or 20 minutes for mini cakes).

10. Cool: Once baked, remove the pan from the oven and set it on a wire rack to cool for 20 minutes. Then, carefully invert the cake onto the rack to release it from the pan, and allow it to cool completely.

11. Serve: Serve the Cranberry Almond Bundt Cake at room temperature, and for an elegant finishing touch, dust the top with powdered sugar just before serving.

Nutritional Information (per serving):

• Calories: 186.6
• Fat Content: 11.1g
• Saturated Fat Content: 5.4g
• Cholesterol Content: 55.8mg
• Sodium Content: 61.7mg
• Carbohydrate Content: 19.6g
• Fiber Content: 0.9g
• Sugar Content: 12g
• Protein Content: 2.9g

Notes:

• This Cranberry Almond Bundt Cake is a versatile dessert that can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
• Feel free to customize the recipe by adding a sprinkle of sliced almonds on top of the cake before baking for extra crunch and visual appeal.
• Store any leftovers in an airtight container at room temperature for up to three days, or freeze slices for longer storage. Simply thaw before serving.