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How To make Berry Almond Bundt Cake
2 c Unbleached all-purpose flour
3/4 c Cornmeal
1 ts Cream of tartar
2 ts Baking soda
1 c Light soy milk
2 ts Lemon juice
2 tb Egg replacer; -OR-
2 -Eggs, beaten
1/2 c Water
1 c Natural applesauce
1 1/2 c Brown sugar
1/3 c Light corn syrup
1 ts Vanilla extract
1 ts Almond extract
2 c Dried cranberries
3/4 c Ground almonds
Preheat oven to 350 degrees F. Grease and flour a bundt pan. Sift together flour, cornmeal, cream of tartar, baking soda and salt in a large bowl. Set aside. Mix soy milk and lemon juice and set aside. Whisk egg replacer and water until light and foamy. Set aside. Mix applesauce and brown sugar in a medium-size bowl. Beat in egg replacer, corn syrup and extracts. Add applesauce mixture and soy milk alternately to dry ingredients, mixing after each addition. Fold in cranberries and almonds. Pour into prepared pan and bake until a toothpick inserted into cake comes out clean, about one hour. Let cool for 10 minutes and invert onto a serving plate to finish cooling. Per serving: 229 cal, 3 g prot, 217 mg sod, 47 g carb, 4 g fat, 0 mg chol, 66 mg calcium
HINTS: *If using whole eggs instead of egg replacer, do not add 1/2 cup water. Drizzle cooled cake with an icing glaze or sprinkle with powdered sugar. * Source: Vegetarian Gourmet, Autumn 1993 * Typed for you by Karen Mintzias
How To make Berry Almond Bundt Cake's Videos
Blueberry Pound Cake Recipe Demonstration - Joyofbaking.com
Recipe here: When fresh blueberries are in season you must try this buttery rich Blueberry Pound Cake that is wonderfully dense and moist and full of juicy sweet blueberries. I like to cover the cake with a tangy lemon glaze which provides a nice citrus flavor plus it helps to balance both the sweetness and richness of the cake.
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Easy Blueberry Coffee Cake Recipe
Tender and moist, you will look forward to waking up to this Blueberry Coffee Cake. Loaded with fresh blueberries and topped with a crumbly cinnamon streusel, this coffee cake is perfect for breakfast or as a snack. This will become your family’s new favorite recipe!
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Almond Bundt Cake Recipe
Learn how to make Almond Bundt Cake - tender and buttery, with the sweet and tangy flavors of almond and vanilla, and a drizzle of glaze. The good thing about a bundt cake is that it basically decorates itself with the intricate design of the pan, so you don’t have to do much but bake it.
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Almond Bundt Cake w/ Glaze
Hi guys! Hope you enjoyed the video. This is one of my favorite cakes to make. This cake is perfect for anyone who likes almonds. Hope you try it out. Plus you can add a vanilla glaze on top of the cake.
Recipe:
Almond Cake
8-oz almond paste
1 1/4 cups sugar
7 tbs butter
4 eggs
1 1/2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
small container of apple sauce (1/4 cup)
OR
8-oz almond paste
1 1/3 cups sugar
5 tablespoons butter
6 eggs
1 1/2 cups flour
1 1/2 tsp baking powder
1) Preheat to 350F. Spray pan with non-stick spray.
2) Grate almond paste
3) Mix together almond paste, butter, and sugar
4) Add eggs
5) Mix dry ingredients (flour, salt, baking powder)
6) Add to bowl
7) Cook for 45-50 mins
8) Cool for a little, then loosen sides of pan with a butter knife, flip over
Vanilla Glaze
1 tsp vanilla extract
1 cup powdered sugar
1 1/2-2 tsp fat-free milk
1) Mix together and pour over cake
CHERRY ALMOND BUNDT CAKE RECIPE, one bowl, vegan or not vegan, video #1704 no mixer required
CHERRY ALMOND BUNDT CAKE RECIPE, one bowl, vegan or not vegan
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How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person
How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person
One of my favorite sources for dessert inspiration is the work of several renowned pastry chefs and cookbook authors from the 1980s and ’90s. One such author is Flo Braker, whose impeccable (and impeccably written) recipes are models of the craft. One of Flo’s famous recipes is her Crystal Almond Pound Cake, so-called because the sugary glaze crystallizes into a crunchy shell around the cake. Here I apply Flo’s glazing technique to my olive oil-based Meyer lemon Bundt cake. Because incorporating too much lemon juice into the batter can weaken the structure and throw off the leavening, I add it to the glaze for extra fresh lemon flavor. The olive
oil in the glaze helps to preserve the cake and keeps it moist and delicious for an entire week.
#dessert #clairesaffitz #lemoncake
Butter and flour for the pan
3 cups all-purpose flour (14.2 oz / 405g)
21⁄2 teaspoons baking powder
1 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt
1⁄2 teaspoon baking soda
1 cup whole milk (8.5 oz / 240g), at room temperature
2 teaspoons vanilla extract
3⁄4 cup Meyer lemon juice (6 oz / 170g), divided
1 tablespoon finely grated Meyer lemon zest, from about 2 lemons
1 3⁄4 cups plus 2⁄3 cup sugar (17 oz / 483g)
4 large eggs (7 oz / 200g), at room temperature
1 1⁄3 cups plus 2 tablespoons extra-virgin olive oil (11.5 oz / 327g)
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