Almond Cranberry Bundt
The bundt cake pan was popularized in the 1950s and has since become a classic baking tool for making beautiful and decorative cakes.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Almond Cranberry Bundt
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a bundt pan.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy.
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Beat in the eggs, one at a time, followed by the almond extract and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
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Fold in the dried cranberries and sliced almonds.
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Pour the batter into the prepared bundt pan and smooth the top.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Once cooled, dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.