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Cranberry Almond Bundt Cake Recipe

Cranberry Almond Bundt Cake Recipe

Learn how to make the best homemade Cranberry Almond Bundt Cake with this easy baking recipe! This buttery cake balances tart cranberries and rich toasted almonds for a festive dessert. Perfect for holidays or special occasions, this foolproof bundt cake features a gorgeous almond glaze.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
60 mins
Serves:
1 cake (12 slices)
An overhead shot of a majestic cranberry almond bundt cake on a vintage white cake stand, its golden-brown exterior showcasing perfect fluting and caramelization. The cross-section reveals a moist, tender crumb with ruby-red cranberries scattered throughout like jewels against the pale yellow cake. Sliced almonds create a beautiful texture contrast along the top, where a glossy white almond glaze cascades dramatically down the ridges, collecting in delicate pools on the cake plate. Soft natural light streams in from a nearby window, highlighting the cake's glistening surface while scattered fresh cranberries and almond slivers artfully surround the base of the cake stand on a rustic wooden table.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cranberry Almond Bundt Cake?

This cake features all-purpose flour, butter, sugar, eggs, vanilla and almond extracts, sour cream, fresh or frozen cranberries, and toasted sliced almonds. The glaze combines powdered sugar, milk, almond extract, and a pinch of salt for perfect sweetness.

How to cook Cranberry Almond Bundt Cake at home?

Learn how to cook Cranberry Almond Bundt Cake by first preparing your bundt pan thoroughly, then creaming butter and sugar until fluffy. Alternate adding dry ingredients with sour cream, fold in cranberries and almonds, and bake at 175°C for about an hour. The key to success is allowing exactly 15 minutes of cooling before inverting to prevent sticking.

Can I make this bundt cake ahead of time for holiday gatherings?

Absolutely! This bundt cake actually tastes better 1-2 days after baking as the flavours intensify. Store it covered at room temperature for up to 3 days or freeze unglazed for up to 3 months. Simply thaw overnight and add fresh glaze before serving for a stress-free holiday dessert.

What's the secret to preventing a bundt cake from sticking to the pan?

The key is thorough pan preparation—generously grease every crevice with softened butter (not spray), then dust with flour. Allow the baked cake to cool for exactly 15 minutes before inverting—this timing is crucial. Too short and it may break; too long and it might stick permanently.

Can I substitute dried cranberries if fresh ones aren't available?

Yes, you can substitute dried cranberries, but soak them first in hot water for 10 minutes, then drain well before adding to the batter. This rehydrates them and prevents them from absorbing too much moisture from your cake. For best results, use 120g dried cranberries instead of the 150g fresh.

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Then invert onto the cooling rack to cool completely before glazing." }, { "@type": "HowToStep", "name": "Make Glaze", "text": "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." }, { "@type": "HowToStep", "name": "Glaze and Decorate", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Amara Patel", "datePublished": "2024-04-18", "reviewBody": "Perfect holiday dessert, worth every calorie! The tart cranberries cut through the sweetness beautifully, and the almond flavor is just right. My family requests this cake every Christmas now!", "name": "Holiday Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Johansson", "datePublished": "2024-04-15", "reviewBody": "Stunning presentation, guests were impressed! The glaze sets to a beautiful finish and the cranberries add such a festive touch. Will definitely make again for our next dinner party.", "name": "Beautiful and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Chen", "datePublished": "2024-04-10", "reviewBody": "Tart cranberries balance sweet almond perfectly! I was worried it might be too sweet but the flavor balance is spot on. The detailed instructions helped me achieve a perfect release from the bundt pan too!", "name": "Perfect Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Romano", "datePublished": "2024-04-05", "reviewBody": "Better than bakery version! Made this twice already! The cake remains moist for days and the almond glaze is divine. Even my picky mother-in-law asked for the recipe, which says everything!", "name": "Bakery Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Nasser", "datePublished": "2024-04-01", "reviewBody": "Glaze sets beautifully! Keeps moist for days! I love that I can make this ahead for gatherings. The almond flavor is subtle but distinct, and those pops of cranberry create the perfect texture contrast.", "name": "Fantastic Make-Ahead Option", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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