Ingrédients pour Cranberry Almond Bundt Cake
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Unsalted Butter
- 1/2 cup almond paste
- Granulated Sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Whole Milk
- 1 cup dried cranberries
- Powdered sugar, for dusting (optional)
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Comment préparer Cranberry Almond Bundt Cake
- Preheat oven to 350°F (175°C). Position rack in the center of the oven.
- Grease and flour a 10-12 cup bundt or kugelhopf pan. Sift together the flour, baking powder, and salt.
- In a stand mixer or with a hand mixer, beat the softened butter and almond paste on medium speed until smooth and creamy – about 2 minutes.
- Gradually add the sugar and beat until light and fluffy – about 2 minutes.
- Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
- Beat in the vanilla extract.
- With the mixer on low speed, alternately add the dry ingredients and milk, beginning and ending with the flour mixture. Mix until just combined.
- Scrape down the sides of the bowl as needed.
- Beat for about 20-30 seconds until the batter is completely smooth.
- Gently fold in the dried cranberries using a rubber spatula.
- Spoon the batter into the prepared pan and spread evenly.
- Run a knife through the batter to eliminate any large air pockets.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 20 minutes.
- Invert the cake onto the wire rack to release it from the pan. Let it cool completely.
- Dust with powdered sugar before serving (optional). Serve at room temperature.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
47g
Fat
27g
Carbs
6g
