Imagine sinking your fork into a moist, tender bundt cake bursting with tart cranberries and crunchy almonds, filling your kitchen with an irresistible aroma that promises pure indulgence. This Cranberry Almond Bundt Cake isn't just a dessert – it's a culinary masterpiece that transforms ordinary ingredients into an extraordinary experience that will have your family and friends begging for seconds. Whether you're a seasoned baker or a weekend kitchen adventurer, this recipe is about to become your new go-to showstopper that combines classic American baking tradition with elegant, crowd-pleasing flavors.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup almond milk
- 3 large eggs
- 1 cup fresh cranberries
- 1/2 cup sliced almonds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter and dust with flour, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and continue mixing until well combined.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually add dry ingredient mixture to the wet ingredients, alternating with almond milk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in fresh cranberries and sliced almonds, distributing them evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light glaze before serving.
Tips
- Room Temperature Magic: Ensure all ingredients, especially butter and eggs, are at room temperature for smoother mixing and better cake texture.
- Pan Preparation is Key: Don't skimp on greasing and flouring your bundt pan. Use a pastry brush to get into all those intricate pan grooves to prevent sticking.
- Gentle Folding Technique: When adding cranberries and almonds, fold gently to prevent crushing the berries and to distribute them evenly throughout the batter.
- Don't Overmix: Mix dry and wet ingredients just until combined to keep the cake tender and prevent a tough, dense texture.
- Toothpick Test: Always check doneness with a toothpick – it should come out clean or with just a few moist crumbs.
- Cooling Matters: Let the cake cool in the pan for 15 minutes before removing to help it set and prevent breaking.
- Serving Suggestion: A light dusting of powdered sugar or a simple vanilla glaze can elevate this cake from delicious to absolutely stunning.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 85mg
