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)
  1. Preheat oven to 350, position rack in center of oven.
  2. 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.
  3. With a stand mixer (with paddle) or a hand mixer, beat butter and almond paste on medium speed until smooth and soft- 2 minutes.
  4. Add sugar and beat until light and fluffy- 2 minutes.
  5. Beat in eggs one at a time, scraping after each addition.
  6. Beat in vanilla.
  7. With mixer on low, alternate adding flour mixture and milk, beginning and ending with the flour.
  8. Scrape down as necessary.
  9. Beat about 20-30 seconds until batter os completely smooth.
  10. Fold in cranberries with a rubber spatula.
  11. Spoon batter into pan, spread evenly.
  12. Run a knife through batter to eliminate air pockets.
  13. 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.
  14. Serve at room temperature with a dusting of powdered sugar.