Almond Cranberry Bundt Cake with Mascarpone Amaretto Frosting
A tender almond cake studded with tart cranberries and crowned with silky mascarpone frosting infused with amaretto liqueur. The almond paste creates exceptional moisture and rich nutty flavor that pairs beautifully with the bright cranberry bursts. Perfect for holiday entertaining or special occasions when you want an impressive dessert that balances elegant flavors. This version stands out with its luxurious mascarpone frosting that can be piped into mini bundt centers or dolloped on slices of a large cake.
Ingredients
- 6 ¾ oz all-purpose flour
- all-purpose flour, for pan
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- unsalted butter, for pan
- 7 oz almond paste, not marzipanmarzipan1:1nut-freekoshertree_nuts-free
slightly sweeter flavor
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup milk, at room temperature
- 1 cup fresh cranberries, rinsed and coarsely chopped
- confectioners' sugar, for dusting
- 8 oz mascarpone, at room temperature
- ¾ cup heavy cream
- 1 tablespoon amarettoalmond extract1/2 teaspoonalcohol-freebudgetadds tree_nuts
less complex flavor
- ¼ cup confectioners' sugar
Instructions
- 1
Preheat oven to 350 degrees with rack in center
- 2
Butter and flour bundt pans and tap out excess flour
- 3
Whisk together flour, baking powder, and salt in small bowl
- 4
Beat butter and almond paste with electric mixer until smooth
- 5
Add sugar and beat until light and fluffy
- 6
Beat in eggs one at a time, scraping bowl between additions
- 7
Beat in vanilla extract
- 8
Add flour mixture and milk alternately on low speed, beginning and ending with flour
- 9
Beat on medium speed until batter is smooth
- 10
Fold in cranberries
- 11
Spoon batter into prepared pans and spread evenly
- 12
Bake until wooden pick inserted in center comes out clean
- 13
Cool in pan for 20 minutes then invert onto rack
- 14
Beat mascarpone, heavy cream, and amaretto until combined and smooth
- 15
Add confectioners' sugar on low speed then beat on medium-high until thickened
- 16
Fill pastry bag and pipe frosting into cake centers or serve alongside slices
- 17
Dust with powdered sugar before serving
Tips
Bring eggs, milk, and mascarpone to room temperature for best mixing results and smooth texture.
Chop cranberries coarsely to prevent them from sinking and to distribute tartness evenly throughout the cake.
Don't overmix the batter once flour is added to keep the cake tender and prevent toughness.
Good to Know
Cover and refrigerate frosted cake up to 3 days. Unfrosted cake keeps covered at room temperature 2 days.
Bake cake up to 2 days ahead and store covered. Make frosting day of serving for best texture.
Serve at room temperature for best flavor. Pipe frosting just before serving to maintain appearance.
Common Mistakes
Bring all dairy to room temperature to avoid curdled batter and lumpy frosting.
Don't overmix once flour is added to prevent tough, dense cake texture.
Cool cake completely before frosting to prevent melting and sliding.
Substitutions
Nut-Free Alternatives
slightly sweeter flavor
General Alternatives
FAQ
Can I make this without the amaretto liqueur?
Yes, substitute 1/2 teaspoon almond extract for the amaretto. The frosting will still be delicious but less complex in flavor.
What if I don't have mini bundt pans?
Use one large 12-cup bundt pan and bake 40-50 minutes. Serve frosting dolloped on individual slices instead of piped into centers.
How long will this cake keep in the refrigerator?
Frosted cake keeps covered in refrigerator up to 3 days. Let come to room temperature before serving for best flavor and texture.