Berry Almond Bundt Cake
Berry Almond Bundt Cake recipe
Yield
16 servingsPrep
30 minCook
60 minReady
90 minLow in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¾ | cup |
cornmeal
|
|
| 1 | teaspoon |
cream of tartar
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | cup |
soy milk
light |
|
| 2 | teaspoons |
lemon juice
|
|
| 2 | large |
eggs
beaten |
|
| 1 | cup |
applesauce
|
|
| 1 ½ | cups |
brown sugar
|
*
|
| ⅓ | cup |
light corn syrup
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 2 | cups |
cranberries
fresh or frozen, or dried |
|
| ¾ | cup |
almonds
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 177 | ml |
cornmeal
|
|
| 5 | ml |
cream of tartar
|
|
| 1E+1 | ml |
baking soda
|
|
| 237 | ml |
soy milk
light |
|
| 1E+1 | ml |
lemon juice
|
|
| 2 | large |
eggs
beaten |
|
| 237 | ml |
applesauce
|
|
| 355 | ml |
brown sugar
|
*
|
| 79 | ml |
light corn syrup
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
almond extract
|
*
|
| 473 | ml |
cranberries
fresh or frozen, or dried |
|
| 177 | ml |
almonds
ground |
|
Directions
Preheat oven to 350℉ (180℃).
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.
Drizzle cooled cake with an icing glaze or sprinkle with powdered sugar.
