I love everything about this cranberry almond cornmeal Bundt cake. I love how beautiful it looks without having to mess with leveling or frosting. I love the hearty texture of the cornmeal – a little gritty like cornbread. I love the addition of almond paste which goes so surprisingly well with the cornmeal that I now want to try spreading almond paste on my corn muffins. I love the sorghum molasses in the batter because I just plain love sorghum molasses (swap it for honey if you don’t). Lastly, I love the fresh cranberries and brown sugar that adorn the cake (does anyone else pile their Thanksgiving plate with three times more cranberry sauce than turkey?).
This cranberry almond cornmeal Bundt cake recipe is one that, if I didn’t have a blog, would be written on an index card that would soon become so worn with butter stains and cranberry juice that I’d have to strain my eyes to read it.
This post is the first in a series of posts that I’m writing for Solo Foods about almond paste recipes. Almond paste adds a vibrant almond flavor to desserts in a way that almond extract simply can’t achieve.
Take, for example, one of my favorite chocolate cookie recipes (shown above). It is a very slightly modernized version of a chocolate cookie recipe believed to be the first one ever baked in the United States. The almond paste in the recipe is what makes it exceptional.
I can’t wait to share all of my new almond paste recipes with you!
Cranberry Almond Cornmeal Bundt Cake Recipe
I met Jocelyn in St. Louis at her book signing and was moved by how much her book is a tribute to her family and how much care she took in creating every recipe it contains. I highly recommend it for tried and true baking recipes.
The cake recipe was inspired by and adapted from Bon Appétit’s Strawberry-Almond Cornmeal Cake.