Almond Cranberry Bundt Recipe

Ingredients for Almond Cranberry Bundt

• All Purpose Flour
• Whole Wheat Flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• Unsalted Butter
• ½ cup unsweetened applesauce
• 1 cup solo almond pastry filling
• 1 ½ cups granulated sugar
• Splenda Granular
• 2 large egg whites
• 1 large egg
• 1 teaspoon vanilla extract
• Skim Milk
• 1 cup fresh or frozen cranberries

How to Make Almond Cranberry Bundt

1. Preheat oven to 350°F (175°C) and grease a 10-12 cup bundt pan with butter or baking spray.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
3. In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ½ cup unsweetened applesauce, and 1 cup solo almond pastry filling using a mixer on medium speed until smooth and creamy (2-4 minutes).
4. Gradually add 1 ½ cups granulated sugar and ½ cup Splenda, beating until light and fluffy.
5. Add 1 teaspoon vanilla extract, 2 large egg whites, and 1 large egg, one at a time, mixing well after each addition. Scrape down the bowl as needed.
6. Reduce mixer speed to low. Add the dry ingredients (from step 2) and 1 cup milk alternately, beginning and ending with the dry ingredients, mixing until just combined.
7. Gently fold in 1 cup fresh or frozen cranberries.
8. Pour batter into the prepared bundt pan.
9. Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean. (Start checking at 40 minutes)
10. Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.