Cranberry Almond Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp almond extract</li><li class="ingredients-single-item">240ml full-fat sour cream</li><li class="ingredients-single-item">150g fresh or frozen cranberries (if frozen, do not thaw)</li><li class="ingredients-single-item">100g sliced almonds, toasted, plus extra for decoration</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">3-4 tbsp milk</li><li class="ingredients-single-item">1/2 tsp almond extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">24cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Cooling rack</li><li class="equipment-single-item">Baking sheet (for toasting almonds)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Generously grease and flour a 24cm (10-inch) bundt pan, ensuring you get into all the crevices. This thorough preparation is crucial for a clean release later - don't skip this step!</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Toast the sliced almonds by spreading them on a baking sheet and placing in the preheated oven for 5-7 minutes, until golden and fragrant. Watch them carefully as they can burn quickly! Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This even distribution of leavening agents ensures your cake rises uniformly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and sugar on medium-high speed for 4-5 minutes until very light and fluffy. This extended creaming incorporates air into the batter, creating a tender crumb structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla and almond extracts until fully incorporated. Your batter should look smooth and silky at this stage.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce the mixer speed to low and add the flour mixture in three portions, alternating with the sour cream in two portions (beginning and ending with flour). Mix just until combined after each addition - overmixing will develop gluten and toughen your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold in the cranberries and 75g of the toasted almonds with a rubber spatula. The acidity in the cranberries will react with the baking soda, helping your cake rise and adding a bright flavor contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into your prepared bundt pan, spreading it evenly and tapping the pan gently on the counter a few times to release any air bubbles. The batter will be thick, so use your spatula to ensure it reaches all corners of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 55-60 minutes, or until a long wooden skewer inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool in the pan on a wire rack for exactly 15 minutes - this timing is crucial! Too short and the cake may break; too long and it might stick. Then invert onto the cooling rack to cool completely before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the glaze, whisk together the powdered sugar, milk (start with 3 tablespoons), almond extract, and salt in a bowl until smooth. Add more milk if needed to achieve a pourable consistency that's still thick enough to coat the back of a spoon. The glaze should flow slowly but not be watery.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the cooled cake on a serving plate and drizzle the glaze over the top, allowing it to flow down the sides naturally. While the glaze is still wet, sprinkle the remaining toasted almonds over the top. Let the glaze set for about 20 minutes before slicing and serving.</li></ol>