Cranberry & Almond Bundt Cakes

Cranberry & Almond Bundt Cakes
Photo by Scott Phillips


  • 6-¾ oz. (1-½ cups) all-purpose flour; more for the pan
  • 8 oz. (1 cup) unsalted butter, softened at room temperature; more for the pan
  • 1 cup granulated sugar
  • ¼ cup milk, at room temperature
  • ¼ tsp. table salt
  • 1 tsp. pure vanilla extract
  • 1-½ cups fresh or thawed frozen cranberries, picked through, rinsed, and coarsely chopped
  • + 4 more ingredients
    • 7 oz. (about 2/3 cup) almond paste (not marzipan)
    • 1-½ tsp. baking powder
    • Confectioners’ sugar for dusting (optional)
    • 4 large eggs, at room temperature

Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 10- or 12-cup bundt or kugelhopf pan (or twelve 1-cup mini bundt pans). Tap out any excess flour. Sift together the flour, baking powder, and salt. With a stand mixer (use the paddle attachment) or a hand mi...

View full recipe at Fine Cooking


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