cranberry and almond bundt cake
From my Mamaw's recipe collection.
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yield
1 bundt cake or 12 miniature bundt cakes
cook time
45 Min
method
Bake
Ingredients For cranberry and almond bundt cake
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1 cunsalted butter, room temperature
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1 1/2 call purpose flour
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1 1/2 tspbaking powder
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1/4 tspsalt
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2/3 calmond paste
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1 csugar
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4eggs, room temperature
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1 tspvanilla
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1/4 cmilk, room temperature
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1 1/2 cfresh or thawred frozen cranberries, picked through, rinsed, and coarsely chopped
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powdered sugar (optional)
How To Make cranberry and almond bundt cake
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1Position a rack in the center of the oven and heat the oven to 350F. Butter and flour a 10 or 12 cup bundt or kugelhopf pan (or twelve 1 cup mini bundt pans). Tap out any excess flour.
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2Sift together the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand held mixer), beat the butter and almond paste in a large bowl on medium speed until smooth, 1-2 minutes. Add the sugar and beat until light and fluffy, about 2 minutes. Beat in the eggs one at a time, stopping the mixer to scrape the bowl after each addition. Beat in the vanilla. With the mixer on low speed, alternate adding the flour mixture and the milk, beginning and ending with the flour. Stop the mixer at least one last time to scrape the bowl and then beat at medium speed until the batter is smooth, about 20 seconds. Fold in the cranberries with a rubber spatula.
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3Spoon the batter into the prepared pan (or pans), spreading it evenly with a rubber spatula. Run a knife through the batter to eliminate any air pockets. Bake until a wooden skewer inserted in the center comes out clean, 40-45 minutes (about 20 minutes for mini cakes). Set the pan on a rack to cool for 20 minutes. Invert the cake onto the rack, remove the pan, and let the cake cool completely. If you're making the cake ahead, wrap it while still barely warm. Serve at room temperature, dusting the top with powdered sugar, if you like.
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