Almond Cranberry Bundt
Delight your taste buds with this Almond Cranberry Bundt, a show-stopping dessert perfect for any occasion. This moist and tender bundt cake combines the nutty richness of ground almonds with bursts of tart sweetness from dried cranberries, creating a harmonious flavor profile. Infused with almond and vanilla extracts, it's baked to golden perfection, then dusted with a delicate layer of powdered sugar for an elegant finish. Easy to prepare in just 20 minutes of prep time, this cake is ideal for holiday gatherings, brunches, or as a comforting treat with your afternoon tea. With its soft crumb and festive flair, this bundt cake is sure to become a family favorite. Perfect for those searching for holiday desserts, cranberry almond recipes, or simple bundt cakes!
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 300 grams granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 330 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 240 milliliters whole milk
- 100 grams ground almonds (almond meal)
- 150 grams dried cranberries
- 50 grams powdered sugar (for garnish)
Instructions
Preheat your oven to 175°C (350°F) and grease a 12-cup bundt pan thoroughly with butter or non-stick cooking spray. Lightly dust with flour, tapping out any excess.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer, until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Once all eggs are incorporated, mix in the vanilla extract and almond extract.
In a separate medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. Stir in the ground almonds.
Gradually alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Fold in the dried cranberries gently with a spatula until evenly distributed throughout the batter.
Pour the batter evenly into the prepared bundt pan and use a spatula to smooth the top.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
Allow the bundt cake to cool in the pan on a wire rack for 10-15 minutes, then carefully invert it onto the wire rack to cool completely.
Once fully cooled, dust the top of the bundt with powdered sugar for garnish before serving.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 209 mg | 9% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 39.8 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 144 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
