Description
A festive Holiday Cranberry Almond Bundt Cake, perfect for celebrations.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp almond extract
- 1 cup buttermilk
- 1 cup fresh cranberries, chopped
- 1/2 cup sliced almonds
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in almond extract.
- Alternately add dry ingredients and buttermilk to the wet ingredients, beginning and ending with dry ingredients.
- Gently fold in cranberries and almonds.
- Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- For extra flavor, add a glaze made with powdered sugar and almond extract.
- You can substitute frozen cranberries; do not thaw.
- Store leftover cake in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg