Cranberry Almond Bundt Cake
Delightfully festive and packed with holiday cheer, this Cranberry Almond Bundt Cake is the perfect centerpiece for your dessert table. Featuring a tender and moist crumb, thanks to the addition of sour cream, this cake is infused with the warm, nutty flavor of almond extract and bursts of tangy cranberries in every bite. A hint of vanilla adds depth, while slivered almonds bring a satisfying crunch. Baked to golden perfection in a bundt pan and elegantly finished with a light dusting of powdered sugar, this cake is easy to make yet impressively beautiful. Whether you’re hosting a holiday brunch or bringing dessert to a seasonal gathering, this sweet and slightly tart treat will wow your guests. Perfect for Christmas, Thanksgiving, or any time you crave the cozy flavors of cranberries and almonds!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 cup sour cream
- 1.5 cups fresh or frozen cranberries
- 0.5 cups slivered almonds
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan, ensuring all crevices are coated to prevent sticking.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
Alternate adding the dry ingredients and sour cream to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
Gently fold in the cranberries and slivered almonds using a spatula, ensuring they are evenly distributed throughout the batter.
Spoon the batter into the prepared bundt pan, spreading it evenly and smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let the cake cool in the pan for about 15 minutes. Then, carefully invert the cake onto a cooling rack to cool completely.
Once the cake is completely cool, dust the top with powdered sugar for a decorative finish, if desired. Slice and serve!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 32.7 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 103 mg | 2% | |
*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.
