Almond-Infused Cranberry Swirl Bundt Cake
Indulge in this delightful Almond-Infused Cranberry Swirl Bundt Cake, a perfect fusion of tart and sweet flavors. The moist crumb of this cake is enriched by the creamy texture of sour cream and complemented by the nutty aroma of almond extract. Swirls of vibrant whole berry cranberry sauce not only add a burst of color but also a tangy sweetness, making each bite a delightful experience. Ideal for festive occasions or as a show-stopping centerpiece at your next brunch, this cake is sure to be a crowd-pleaser that will bring everyone together to savor its deliciousness.
N/A
Servings
240
Calories
14
Ingredients
Ingredients
butter
3/4 cup (softened)
sugar
1 1/2 cups
eggs
3
almond extract
1 1/2 teaspoons
all-purpose flour
3 cups
baking powder
1 1/2 teaspoons
baking soda
1 1/2 teaspoons
salt
1/2 teaspoon
sour cream
1 1/2 cups (12 oz container)
whole berry cranberry sauce
16 oz can
pecans
1/2 cup (finely chopped)
confectioners' sugar
3/4 cup
water
4 1/2 teaspoons
almond extract
1/2 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C). Prepare a 10-inch Bundt pan by greasing and flouring it.
2
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3
Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
4
Mix in the almond extract until well combined.
5
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
6
Gradually add the flour mixture to the creamed mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.
7
Spoon one-third of the batter into the prepared Bundt pan.
8
In a small bowl, gently mix the whole berry cranberry sauce to combine the ingredients thoroughly.
9
Spoon one-third of the cranberry sauce over the batter in the Bundt pan, ensuring it doesn't touch the sides of the pan for easy removal.
10
Repeat the layering process two more times, finishing with the last layer of batter on top. Sprinkle the finely chopped pecans evenly over the top layer of batter.
11
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted near the center comes out clean.
12
Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
13
For the icing, combine the confectioners' sugar, water, and almond extract in a small bowl, mixing until smooth.
14
Once completely cooled, drizzle the icing over the cake and allow it to set before slicing and serving.
Nutrition Information
10g
Fat
31g
Carbs
3g
Protein
0.25g
Fiber
15g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Almond-Infused Cranberry Swirl Bundt Cake?
This cake features a fusion of tart and sweet flavors, characterized by a moist crumb enriched by sour cream, a nutty almond aroma, and tangy swirls of whole berry cranberry sauce.
What type of pan is required for this recipe?
You will need a 10-inch Bundt pan, which should be greased and floured before use.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How do I ensure the cake is moist?
The use of 1 1/2 cups of sour cream in the batter helps create a creamy texture and a very moist crumb.
How should the butter and sugar be prepared?
Cream together 3/4 cup of softened butter and 1 1/2 cups of sugar until the mixture is light and fluffy.
How are the eggs incorporated into the batter?
Add the 3 eggs one at a time, beating well after each addition to ensure the batter remains smooth.
What dry ingredients are needed for this cake?
The dry ingredients include 3 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1/2 teaspoon of salt.
How do I mix the dry ingredients with the wet ingredients?
Gradually add the flour mixture to the creamed butter mixture, alternating with the sour cream. Begin and end with the flour mixture and mix until just combined.
How is the cranberry swirl created?
The swirl is created by layering one-third of the batter followed by one-third of the cranberry sauce, repeating this process three times.
What kind of cranberry sauce should I use?
The recipe calls for one 16 oz can of whole berry cranberry sauce.
Should the cranberry sauce touch the sides of the pan?
No, you should spoon the cranberry sauce over the batter in a way that it does not touch the sides of the pan to ensure easy removal after baking.
Are there nuts in this recipe?
Yes, the recipe includes 1/2 cup of finely chopped pecans which are sprinkled over the top layer of batter before baking.
How long does the cake need to bake?
Bake the cake for 65-70 minutes, or until a toothpick inserted near the center comes out clean.
How long should the cake cool before removing it from the pan?
Allow the cake to cool in the Bundt pan for 10 minutes before inverting it onto a wire rack.
What is in the icing drizzle?
The icing is made from 3/4 cup of confectioners' sugar, 4 1/2 teaspoons of water, and 1/2 teaspoon of almond extract.
When should I apply the almond icing?
Wait until the cake has completely cooled before drizzling the icing over the top.
How many calories are in a serving of this cake?
There are approximately 240 calories per serving.
What is the fat content per serving?
Each serving contains approximately 10g of fat.
How many carbohydrates are in a serving?
There are 31g of carbohydrates per serving.
How much sugar is in one serving?
Each serving contains 15g of sugar.
Is there fiber in this cake?
Yes, there is approximately 0.25g of fiber per serving.
What is the protein content?
Each serving provides 3g of protein.
What are some recommended occasions for serving this cake?
This cake is ideal for festive holiday occasions, brunches, or as a decorative centerpiece for gatherings.
Does the recipe use almond extract in both the batter and the icing?
Yes, 1 1/2 teaspoons are used in the batter and 1/2 teaspoon is used in the icing for a consistent almond flavor.
What happens if I overmix the batter?
The instructions advise mixing until 'just combined' when adding the flour and sour cream to avoid a tough cake texture.
Can I use a different type of flour?
This specific recipe calls for 3 cups of all-purpose flour for the best results.
How do I prepare the cranberry sauce before layering?
You should gently mix the whole berry cranberry sauce in a small bowl to combine the ingredients thoroughly before adding it to the pan.
What is the total number of ingredients needed?
There are 14 ingredients in total, including the components for the cake, the swirl, and the icing.
Is this considered an easy recipe?
Yes, it is tagged as an 'easy cake recipe' suitable for various skill levels.
What gives the cake its 'nutty flavor' tag?
The nutty flavor comes from a combination of the almond extract used in the batter and icing, as well as the finely chopped pecans on top.