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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
Gluten Free Triple Berry Bundt Cake Recipe
Triple Berry Bundt Cake- blueberries, raspberries and blackberries, oh my! The perfect summer dessert. Hint of lemon, pops of bright beautiful berries, this is certain to be a crowd pleaser. I love the rusticity and simplicity of bundt cakes- so easy yet so delicious. I hope you are having a wonderful summer soaking up the sun and making memories with friends and family. Enjoy!
Ingredients
For the bundt cake:
2 1/2 cups (325g) gluten free flour blend
2 teaspoons (10g) baking powder
1/2 teaspoon (3g) salt (increase to 1 teaspoon if using unsalted butter)
1 cup (226g) butter (I use salted)
1 3/4 cups (350g) sugar
zest of one lemon
3 eggs, room temperature
1/2 teaspoon (2.5ml) vanilla extract
3/4 cup (180g) sour cream (can sub buttermilk or full fat greek yogurt)
3 cups berries (fresh or frozen, I used frozen blackberries, raspberries and blueberries)
2 tablespoons (16g) gluten free flour blend (to coat berries)
For the glaze:
2 cups (240g) powdered sugar
1/4 cup (60ml) freshly squeezed lemon juice
1 tablespoon (14g) softened butter
Instructions
For the bundt cake:
Preheat oven to 350°F. Spray a bundt pan with nonstick cooking spray and lightly sprinkle with gluten free flour.
In a medium bowl, combine gluten free flour, baking powder and salt. Set aside.
In a large bowl, combine softened butter, sugar and lemon zest. Mix on medium high speed for 5 minutes until light and fluffy.
Add the eggs one at a time, beating well between each addition. Scrape down the sides of the bowl as needed.
Stir in vanilla.
Mix the dry ingredients into the wet ingredients in three additions alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
Toss berries in 2 tablespoons of flour. If using frozen berries, do not thaw them first.
Gently fold the berries coated in flour into the batter.
Pour batter into prepared bundt pan.
Bake for 60-75 minutes, or until toothpick inserted into the center comes out clean.
Remove the pan from the oven and cool in the pan for 45 minutes.
Transfer bundt pan (still warm) to the freezer for a half hour, then invert the bundt pan on a wire cooling rack to release the cake from the pan. Allow the bundt pan to rest upside down until the cake has released and comes away easily.
For the glaze:
While the bundt is cooling, prepare the glaze.
Mix all of the ingredients together until smooth.
Spoon over the top of the bundt cake.
Slice and enjoy!
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ALMOND BLUEBERRY CAKE | Easy & Delicious Moist Almond Blueberry Bundt Cake Recipe | Comfort Foods
Comfort Foods
Almond Blueberry Cake
Recipe size : One pound Cake.
Ingredients:
-Butter
-Powdered Sugar
-Eggs
-Ground Almonds
-All Purpose Flour
-Baking Powder
-Vanilla Extract
-Dried Blueberries
#cake #almond #blueberry #delicious #comfortfood #yummy #foodphotography #comforting #recipe #comfortfoods #foodie #cakes #cakedecorating #teacakes #coffeecakerecipe #bundtcake #drizzling #love #foodporn #dessert #berries #chocolate #whitechocolaterecipe #tasty
Beth's Quick Blueberry Tea Cake Recipe | ENTERTAINING WITH BETH
Learn how to make my quick Blueberry Tea Cake Recipe and great item to serve at your next brunch.
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WATCH MORE BREAKFAST TREAT RECIPES!
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BETH’S QUICK BLUEBERRY ALMOND TEA CAKE RECIPE
Serves 8
INGREDIENTS
¾ cup (180 ml) of melted unsalted butter
¼ cup (60 ml) canola oil
1 cup (200 g) sugar
2 eggs
1 ½ (7.5 ml) tsp pure almond extract
¼ cup (60 ml) water
1 ½ cups (180 g) flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
6 oz (170 g) fresh blueberries
¼ cup (50 g) raw sliced almonds
1-2 tbsp (13 g) of powdered sugar for garnish
METHOD:
Preheat oven to 350F/(176C) degrees.
Spray a 10” (25 cm) deep dish, removable bottom, fluted tart pan with baking spray. Set aside. (you can also use a regular cake pan, or turn this into muffins too)
In a large bowl combine melted butter, canola oil, and sugar. Mix well until combine. Then with a wire whisk whip in eggs, whisking until combined. Add almond extract and water and stir well.
In a small bowl combine flour, baking powder and salt whisk until combined. Add flour mixture to wet mixture, stir gently with a wooden spoon or spatula. Add blueberries, stirring in gently.
Pour batter into prepared pan and top with a sprinkle of raw almonds. Bake for 25-30 mins until golden brown and a toothpick comes out clean.
Remove cake from the tin. Place on a cake stand and dust with powdered sugar.
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Claire Saffitz Makes Poppy Seed Almond Cake | Dessert Person
In this episode of Dessert Person, Claire Saffitz makes her easiest cake recipe. If there is one recipe nearest and dearest to Claire's heart, it's this one for simple Poppy Seed Almond Cake. It's been a Saffitz family favorite for decades, and still the easiest and most perfect cake Claire knows how to make. It's proof of the truism that simple is often the best, but try it and see for yourself. It's too good not to become a favorite in your family.
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
Stand or hand mixer, 12-cup
Bundt pan
Ingredients:
Cake
Neutral oil and all-purpose flour for the pan
2 1/3 cups granulated sugar (16.4 oz/ 465g)
2 tablespoons poppy seeds (0.6 oz / 17g)
1 1/2 teaspoons baking powder (0.21 oz / 6g)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
3 cups all-purpose flour (13.8oz / 390g)
1 1/2 cups whole milk (12.7oz / 360g)
1 1/3 cups neutral oil, such as vegetable or grapeseed (10.2 oz/ 288g)
3 large eggs (4.3 oz / 150g)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
Glaze
3/4 cup powdered sugar (3.2 oz /90g)
1/4 cup orange juice (2 oz / 57g)
2 teaspoons butter, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Video Breakdown:
0:00 Start
0:31 Intro to Poppy Seed Almond Cake
1:12 Show Intro / Animation
1:30 Poppy Seed Almond Cake Recipe
2:01 Special Equipment / Ingredients
4:00 Mix The Batter
6:52 Make The Glaze
8:01 Glaze The Cake
8:05 Felix Cameo
10:14 Taste / Wrap
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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
My FAVORITE Blueberry Lemon Bundt Cake Recipe!! Extra Blueberries!!
GET THE RECIPE:
Super EASY and delicious! My blueberry lemon cake is made with loads of fresh blueberries, LOTS of lemon zest (the more, the better!) and an easy lemon icing that requires just 2 ingredients! This bundt cake recipe is great as a coffee cake in the morning with a cup of coffee; or, enjoy it after dinner for dessert!
Lemon Curd Recipe:
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almond bundt cake
Sugar free, guilt free almond bundt cake made with Nutrisweet sugar free sugar. Now enjoy without any restriction and worry.