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Almond Cranberry Cake with Mascarpone Frosting
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4.5 from 2 votes

Almond Cranberry Cake with Mascarpone Frosting

Mini Bundt cakes with an intense almond flavor, studded with fresh cranberries, and topped with a Mascarpone frosting are a delightful holiday treat.
Course Dessert
Servings 10

Ingredients

  • 6 3/4 oz (1 1/2 cups) all-purpose flour; more for pan
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter softened; more for pan
  • 7 oz almond paste (about 2/3 cup), not marzipan
  • 1 cup granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup milk, at room temperature
  • 1 cup fresh cranberries, rinsed and coarsely chopped
  • Confectioners' sugar for dusting

Mascarpone Frosting

  • 8 oz Mascarpone, at room temperature
  • 3/4 cup heavy cream
  • 1 tablespoon Amaretto
  • 1/4 cup confectioners' sugar

Instructions

  • Preheat the oven to 350 degrees with an oven rack in the center.
  • Butter and flour 10 mini Bundt pans or 1 large Bundt pan. Tap out excess flour.
  • In a small bowl, whisk together flour, baking powder, and salt.
  • Using an electric mixer with a paddle attachment, 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 1 at a time, stopping between each addition to scrape down sides of bowl.
  • Beat in vanilla.
  • Turn mixer to low speed and add in flour mixture and milk, beginning and ending with flour mixture. Stop mixer halfway through to scrape down sides of bowl.
  • Turn mixer to medium speed and beat until batter is smooth, about 20 seconds.
  • Fold in cranberries.
  • Spoon batter into prepared pans (or pan) and spread evenly with a rubber spatula.
  • Bake until a wooden pick inserted in center comes out clean, about 20 minutes for small cakes and 40 to 50 minutes for large cake.
  • Place pan on a rack to cool for 20 minutes. Invert pan onto rack to remove cakes.
  • For frosting, using an electric mixer with whisk attachment, beat mascarpone, heavy cream, and amaretto until combined and smooth.
  • With mixer on low add in confectioners' sugar then turn to medium-high until thickened. Place in a pastry bag and fill centers of cakes with frosting. If making a large cake, top each slice with a mound of frosting when serving.
  • Dust with powdered sugar.

Notes

Cakes can be wrapped in plastic wrap and stored at room temperature.
Frosting should be refrigerated until ready to serve.