Gluten Free Almond Cranberry Bundt Cake Recipe
If you are looking for a gluten free dessert to serve this holiday season and want something that will look oh-so-lovely on your dessert table, try this Gluten Free Almond Cranberry Bundt Cake recipe. Fresh cranberries give this moist, sweet cake just the perfect hit of tartness.
And to make things even better, this cake keeps well in the fridge for several days and freezes beautifully when wrapped tightly in plastic wrap. Perfect to get done before all the final rush and hustle of preparing a holiday meal.
If you want to make your own flour blend, you can pop over to my Sugar Cookie Recipe and within the post is a recipe that works every time. Make sure to use pure extracts; the artificial ones not only have inferior taste but can contain gluten and Solo Almond Paste is gluten free.
I love this cake as is but if you really want to gild the lily, top with some lightly whipped cream.
- 4 tablespoons unsalted butter at room temperature plus more for preparing the pan
- 8 ounces Solo Almond Paste not pie filling or marzipan
- 1 cup granulated sugar
- 4 large eggs at room temperature
- ½ teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 1½ cups gluten-free all-purpose flour plus more for preparing the pan
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher or sea salt
- ¼ cup milk at room temperature
- 1 ½ cups fresh cranberries rinsed, dried and coarsely chopped
- ½ cup powdered sugar
Preheat oven to 350 degrees. Butter a 10 cup bundt pan and sprinkle with some sweet rice flour blend. Tap out the excess flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and the almond paste together on medium speed until smooth, 2 minutes. Add the sugar and continue to beat until very light and fluffy, 3 more minutes. Turn mixer to low and add the eggs, one at a time, mixing until each egg is fully mixed in, scraping down the sides of the bowl with each addition. Add the vanilla and almond extracts and mix well.
In a separate large mixing bowl, whisk together the flour, baking powder and salt. With the mixer on low, add half the flour mixture to the butter mixture, then the milk, then the rest of the flour; mix well. Turn off the mixer and scrape the sides and bottom of the bowl well with a large spatula. Fold in the chopped cranberries.
Pour batter into prepared pan and smooth the top with spatula. Rap the pan three times on the counter to settle the batter. Bake for 40 - 50 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 30 minutes, then invert the cake onto a wire rack, remove pan and let the cake cool completely.
Sprinkle with powdered sugar run through a fine sieve.
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