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.
If you've tried this recipe, please RATE THE RECIPE and leave a comment below!
Cranberry Almond Cornmeal Bundt Cake
Cranberry Topping Ingredients
- 3 tablespoons unsalted butter melted
- 1 cup light brown sugar
- 10 ounces cranberries I buy mine frozen and thaw to room temperature before using.
- 1 1/4 cups all-purpose flour
- 1/3 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces almond paste
- 1/2 cup sorghum molasses
- 3/4 cup unsalted butter room temperature
- 3 large eggs
Cranberry Topping Instructions
Grease a Bundt pan with non-stick cooking spray.
Pour melted butter into the bottom and a little bit up the sides of the pan. I know that it sounds like you are doubly greasing here, but you want to make sure that the whole pan is fully greased whereas the melted butter is meant to give flavoring to the topping.
Sprinkle 3/4 cup of the brown sugar over the melted butter.
Pour cranberries over the brown sugar.
Pour the remaining 1/4 cup of brown sugar over the cranberries.
Preheat oven to 350 F.
In a medium-sized mixing bowl, whisk together flour, cornmeal, baking powder, and salt.
In another medium-sized mixing bowl or the bowl of a stand mixer, beat almond paste until it is broken up and smooth.
Mix in molasses and butter until fully combined.
Mix in eggs and beat on medium-speed for about three minutes to fully incorporate them.
Add dry ingredients a little bit at a time, mixing until just combined.
Pour batter over topping in the Bundt pan.
Bake for 75 minutes or until a cake tester (or long skewer) inserted into the center of the cake comes out clean.
Cool completely before turning out onto a serving plate.
Molasses may be replaced with honey for those who prefer that flavor.