Almond and Fresh Cranberry Bundt Cake

On dine chez NanouReviews(1)
Irene L.: "I made this twice with both fresh and frozen cran…" Read More
9Ingredients
610Calories
65Minutes

Personalize your next Holiday dinner dessert with this fresh, thick, moist, bunt cake. Integrating bitter, dense, cranberries provides flavor dimensions and add to the overall appearance of the dessert. Bake the bunt cakes in small pans for an individualized presentation or make larger cakes to show off your baking skills. If it wasn’t easy enough, add a scoop of ice cream or a chocolate drizzle overtop to modify the recipe and make it your own.

Ingredients

  • 200 grams flour
  • 1 1/2 teaspoons baking powder
  • 240 grams softened butter
  • 210 grams almond paste (softened)
  • 100 grams sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 60 milliliters milk
  • 180 grams fresh cranberries (frozen)

Directions

  1. Preheat oven to 180 ° C.
  2. Mix flour and baking powder in a bowl.
  3. Combine almond paste and butter in mixer bowl to obtain a homogeneous dough.
  4. Add the sugar, and mix for 3 to 4 minutes to obtain a pale mixture.
  5. Add the eggs one by one, scraping the sides of the bowl between each addition.
  6. Alternating, add and mix in vanilla, milk, and flour mixture.
  7. Add the cranberries, and mix.
  8. Gently lift the dough with a spatula.
  9. Pour in the baking pan, and bake for 40-45 minutes, until the tip of a knife comes out dry.
  10. Let cool on a rack.
  11. Cranberries can be replaced with frozen blueberries, or raspberries.
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NutritionView more

610Calories
Sodium15%DV360mg
Fat62%DV40g
Protein20%DV10g
Carbs18%DV55g
Fiber16%DV4g

PER SERVING *

Calories610Calories from Fat360
% DAILY VALUE*
Total Fat40g62%
Saturated Fat19g95%
Trans Fat
Cholesterol195mg65%
Sodium360mg15%
Potassium210mg6%
Protein10g20%
Calories from Fat360
% DAILY VALUE*
Total Carbohydrate55g18%
Dietary Fiber4g16%
Sugars27g54%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Irene L. 5 Jul 2015
I made this twice with both fresh and frozen cranberries; each time was equally as good. The almonds added a good taste to the whole dish and the cranberries made the heavy bundt cake slightly tart.