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Cranberry Almond Cornmeal Bundt Cake

Cranberry Almond Cornmeal Bundt Cake

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.

Cranberry Almond Cornmeal Bundt Cake

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.

Chocolate Cookie

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

Cranberry Almond Cornmeal Bundt Cake

Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories

The idea and recipe for the topping of this Bundt cake came from the Merry Berry Christmas Cake recipe in Jocelyn Adams’s fabulous book, Grandbaby Cakes.  Her topping uses both raspberries and cranberries, but otherwise the topping recipe is the just about the same.

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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.

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Cranberry Almond Cornmeal Bundt Cake
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5 from 2 votes

Cranberry Almond Cornmeal Bundt Cake

Cranberry almond cornmeal butter cake is an easy cake recipe, no leveling or frosting necessary.
Course Dessert
Cuisine American
Keyword cornmeal bundt cake, cranberry almond cornmeal bundt cake
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 16 servings
Calories 311kcal


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.

Cake Ingredients

  • 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.

Cake Instructions

  • 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 60 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.


Nutrition Facts
Cranberry Almond Cornmeal Bundt Cake
Amount Per Serving
Calories 311 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g35%
Cholesterol 59mg20%
Sodium 95mg4%
Potassium 304mg9%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 27g30%
Protein 3g6%
Vitamin A 385IU8%
Vitamin C 2.4mg3%
Calcium 84mg8%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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10 comments on “Cranberry Almond Cornmeal Bundt Cake”

  1. Sammiesays:

    Wow I was really surprised to find the cranberries actually cooked in the bottom of the Bundt tin. I have this tin and your cake looks amazing and sounds delicious. Cornmeal has a sweetness to it that lends itself perfectly to cakes. Cannot wait to try this one! Sammie

  2. That looks like the perfect fall bundt cake! Love the cranberry topping, sounds like it would pair perfectly with the almond flavors :)

  3. Denise Msays:

    I love to make and eat an oreo cheesecake

  4. Tricia Marifiotesays:

    I’m going to have to try these!

  5. I’m really looking forward to trying the bundt cake!

  6. Everything looks great! I love sweet potato anything.

  7. Merysays:

    Looks great! If the same tastes, I want it :). My husband loves cranberry, I’ll surprise him today or tomorrow.

  8. Debbie Welchertsays:

    My favorite thing to eat on Thanksgiving is sweet potatoes.

  9. Anushasays:

    Thanks for recipe, looks gr8… Would give it a shot

  10. I love to have almond in my diet, after after dinner i always prefer to some sweets, mentioned recipe have both the things!
    Its must to try for me

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