Almond Cranberry Cake is flavored with fresh cranberries and almond pasta and topped with an ultra rich mascarpone frosting. Perfect for the holidays!
Festive Holiday Dessert
Mini Almond Cranberry Bundt Cakes with Mascarpone Frosting are the perfect festive dessert for the holiday season. A hefty dose of almond paste gives these cakes an intense almond flavor and helps keep them moist. Chopped fresh cranberries not only add little bursts of tartness, but a gorgeous visual as well. The beautiful red color of cranberries just can’t be beat. They were absolutely made for Christmas.
Almond is my absolute favorite flavor for cake. We served almond pound cake at our wedding and this fabulous Almond Cake with Amaretto Frosting was my very first post on this blog. I find I can’t let a Christmas season go by without making some sort of almond cake. To me almond cake to be absolutely, positively heavenly.
Rich Mascarpone Frosting
A slightly sweet mascarpone frosting gives a beautiful and rich finishing touch to these cakes, but they are absolutely delicious with no frosting. I made individual cakes in a Bundtlette Pan
Storage
Unfrosted cakes can be stored at room temperature in an airtight container. Frosted cakes should be stored in the refrigerator.
More Holiday Cakes
Almond Cranberry Cake with Mascarpone Frosting
Ingredients
- 6 3/4 oz (1 1/2 cups) all-purpose flour; more for pan
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter softened; more for pan
- 7 oz almond paste (about 2/3 cup), not marzipan
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup milk, at room temperature
- 1 cup fresh cranberries, rinsed and coarsely chopped
- Confectioners’ sugar for dusting
Mascarpone Frosting
- 8 oz Mascarpone, at room temperature
- 3/4 cup heavy cream
- 1 tablespoon Amaretto
- 1/4 cup confectioners’ sugar
Instructions
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Preheat the oven to 350 degrees with an oven rack in the center.
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Butter and flour 10 mini Bundt pans or 1 large Bundt pan. Tap out excess flour.
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In a small bowl, whisk together flour, baking powder, and salt.
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Using an electric mixer with a paddle attachment, beat butter and almond paste on medium speed until smooth, 1 to 2 minutes.
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Add sugar and beat until light and fluffy, about 2 minutes.
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Beat in eggs 1 at a time, stopping between each addition to scrape down sides of bowl.
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Beat in vanilla.
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Turn mixer to low speed and add in flour mixture and milk, beginning and ending with flour mixture. Stop mixer halfway through to scrape down sides of bowl.
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Turn mixer to medium speed and beat until batter is smooth, about 20 seconds.
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Fold in cranberries.
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Spoon batter into prepared pans (or pan) and spread evenly with a rubber spatula.
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Bake until a wooden pick inserted in center comes out clean, about 20 minutes for small cakes and 40 to 50 minutes for large cake.
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Place pan on a rack to cool for 20 minutes. Invert pan onto rack to remove cakes.
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For frosting, using an electric mixer with whisk attachment, beat mascarpone, heavy cream, and amaretto until combined and smooth.
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With mixer on low add in confectioners’ sugar then turn to medium-high until thickened. Place in a pastry bag and fill centers of cakes with frosting. If making a large cake, top each slice with a mound of frosting when serving.
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Dust with powdered sugar.
Notes
Frosting should be refrigerated until ready to serve.
Nutrition
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Recipe Source: adapted from Fine Cooking
Originally posted December 8, 2013.
Disclosure: This post contains an affiliate link.
The post Almond Cranberry Cake with Mascarpone Frosting appeared first on Spicy Southern Kitchen.
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