Ingredients for Almond Cranberry Bundt
- 2 cups all-purpose flour
- Whole Wheat Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) butter, unsalted, softened
- ½ cup unsweetened applesauce
- 1 cup solo almond pastry filling
- 1½ cups granulated sugar
- ½ cup Splenda granular
- 2 large egg whites
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup fresh or frozen cranberries
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How to Make Almond Cranberry Bundt
- Preheat oven to 350°F (175°C) and grease a 10-12 cup bundt pan with butter or baking spray.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- 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).
- Gradually add 1 ½ cups granulated sugar and ½ cup Splenda, beating until light and fluffy.
- 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.
- 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.
- Gently fold in 1 cup fresh or frozen cranberries.
- Pour batter into the prepared bundt pan.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean. (Start checking at 40 minutes)
- Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
26g
Fat
9g
Carbs
5g
