Cranberry & Almond Bundt Cake

Cranberry & Almond Bundt Cake 

6 3/4 ounces (1 1/2 cups) all-purpose flour; more for the pan
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
8 ounces unsalted butter, softened at room temperature; more for the pan
7 ounces (about 2/3 cup) almond paste (not marzipan)
1 cup granulated sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1/4 cup milk, room temperature
1 1/2 cups fresh or thawed frozen cranberries, coarsely chopped
Confectioners' sugar for dusting (optional)

Position rack in center of oven and heat oven to 350F. Butter and flour a 10- or 12-cup bundt or kugelhopf pan (or twelve 1-cup mini bundt pans). Tap out any excess flour.

Sift together the flour, baking powder, and salt. With a stand mixer (use paddle attachment) or a hand mixer, beat butter and almond paste on medium speed until smooth, 1 to 2 minutes. Add sugar and beat until light and fluffy, about 2 minutes. Beat in eggs one at a time, scraping after each addition. Beat in the vanilla. With mixer on low speed, alternate adding the flour mixture and the milk, beginning and ending with the flour. Scrape down as necessary. Beat about 20-30 seconds until batter is completely smooth. Fold in cranberries with a rubber spatula.

Spoon batter into the prepared pan (or pans), spreading it evenly. Run a knife through batter to eliminate any air pockets. Bake until wooden skewer inserted in the center of the cake comes out clean, 40 to 45 minutes (about 20 minutes for mini cakes). Set the pan on a rack to cool for 20 minutes. Invert cake onto the rack, remove the pan, and let the cake cool completely. Serve at room temperature, dusting the top with confectioners' sugar, if you like.

Yields 1 large bundt cake or 12 miniature bundt cakes.

Source of recipe: Fine Cooking #61