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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
almond bundt cake
Sugar free, guilt free almond bundt cake made with Nutrisweet sugar free sugar. Now enjoy without any restriction and worry.
How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person
How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person
One of my favorite sources for dessert inspiration is the work of several renowned pastry chefs and cookbook authors from the 1980s and ’90s. One such author is Flo Braker, whose impeccable (and impeccably written) recipes are models of the craft. One of Flo’s famous recipes is her Crystal Almond Pound Cake, so-called because the sugary glaze crystallizes into a crunchy shell around the cake. Here I apply Flo’s glazing technique to my olive oil-based Meyer lemon Bundt cake. Because incorporating too much lemon juice into the batter can weaken the structure and throw off the leavening, I add it to the glaze for extra fresh lemon flavor. The olive
oil in the glaze helps to preserve the cake and keeps it moist and delicious for an entire week.
#dessert #clairesaffitz #lemoncake
Butter and flour for the pan
3 cups all-purpose flour (14.2 oz / 405g)
21⁄2 teaspoons baking powder
1 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt
1⁄2 teaspoon baking soda
1 cup whole milk (8.5 oz / 240g), at room temperature
2 teaspoons vanilla extract
3⁄4 cup Meyer lemon juice (6 oz / 170g), divided
1 tablespoon finely grated Meyer lemon zest, from about 2 lemons
1 3⁄4 cups plus 2⁄3 cup sugar (17 oz / 483g)
4 large eggs (7 oz / 200g), at room temperature
1 1⁄3 cups plus 2 tablespoons extra-virgin olive oil (11.5 oz / 327g)
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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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Blueberry-Almond Coffee Cake Recipe by Cooking with Manuela
This coffee cake is a sure way of perking up your morning. Soft and moist, with a nutty almond flavor, and bursting with sweet fresh blueberries.
Read more about this recipe here:
The easiest Blueberry Cake Recipe ???? ????
Hi everyone,
My name is Tracy and I bake, cook and garden in Toronto, Canada.
This is one of my absolute favourite cakes to make for my family & friends especially when local fresh blueberries are in season. When blueberries are not in season, I replace them with the same amount of frozen blueberries...and just make sure to bake it a little longer as frozen blueberries may require extra baking time. We eat my Blueberry Cake for breakfast as well as desserts (with a bit of whipped cream) & a lot of extra fresh blueberries! Enjoy my recipe! Tracy
Ps. This was one of my earliest videos on my YT channel and I was quite nervous ???? ???? ....and made many mistakes. I just wanted to let you know that so you could understand. Thank you ???? for watching!
Please follow correct written instructions/recipe below. Happy Baking! ????
Please subscribe to my channel for more free recipe videos:
Ingredients:
1 3/4 cup (225 g) all-purpose flour
1 tbsp baking powder (14g)
1/2 tsp coarse salt (2g)
1/2 tsp (2 g) ground cinnamon (optional) or 1 tsp finely grated lemon zest
1 large egg at room temperature
3/4 cup (145 g) granulated sugar
1/4 cup (60 mL) non-flavour oil (or melted unsalted butter or melted coconut oil)
1/4 tsp vanilla bean paste (or up to 1 tsp pure vanilla extract)
1/2 cup (125 mL) whole milk at room temperature (3.8% or 4% fat)
2 cups (12 oz or 340 g) fresh or frozen blueberries
(If your blueberries are sour, sprinkle a tbsp of granulated sugar on them just before adding them to the batter.)
For vegan or other options, you can substitute 1 egg for:
1/4 cup silken tofu
Or
1/4 cup banana
Or
1/4 cup apple sauce
*1/4 cup = 4 tbsp = 60 mL
For serving:
Powder or icing sugar
Fresh blueberries
Cream (whipped)
*Frozen blueberries may require extra baking time of 5+ minutes.
Bake in preheated oven at 350F or 180C for 40-45 mins. Baking time may vary depending on the type of baking pan (dark or light in colour, glass or ceramic...)...frozen or fresh berries as well as the amount of berries..:so please check the cake at 35 mins and adjust accordingly. Happy baking! ????????
*Please note: in the video I mentioned “115 g” sugar. I should have said “145 g”. The recipe above is correct! Thanks, Tracy.
Follow me on Facebook: @tracyshomegarden2020
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Email: tracyhg2020@gmail.com
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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