Cranberry Almond Bundt Cake
6 3/4 ounces all-purpose flour (1 1/2 cups)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 ounces unsalted butter, softened at room temperature
7 ounces almond paste (Not Marzipan, about 2/3 cup)
1 cup granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla
1/4 cup whole milk, room temperature
1 1/2 cups cranberries, chopped,fresh or thawed frozen
powdered sugar, for dusting (optional)
Preheat oven to 350, position rack in center of oven.
Grease and flour a 10-12 cup bundt or kugelhopf pan (or 12 1-cup mini bundt pans) Sift together the flour, baking powder and salt.
With a stand mixer (with paddle) or a hand mixer, beat butter and almond paste on medium speed until smooth and soft- 2 minutes.
Add sugar and beat until light and fluffy- 2 minutes.
Beat in eggs one at a time, scraping after each addition.
Beat in vanilla.
With mixer on low, alternate adding flour mixture and milk, beginning and ending with the flour.
Scrape down as necessary.
Beat about 20-30 seconds until batter os completely smooth.
Fold in cranberries with a rubber spatula.
Spoon batter into pan, spread evenly.
Run a knife through batter to eliminate air pockets.
Bake until wooden skewer inserted in the center of the cake comes out clean- 40-45 minutes (20 minutes for mini cakes), Set pan on rack to cool for 20 minutes, invert cake on rack to release cake, cool completely.
Serve at room temperature with a dusting of powdered sugar.