FODMAP IT!™ Cranberry Almond Buttermilk Bundt Cake
This Cranberry Almond Buttermilk Bundt Cake feeds a crowd, keeps well and is perfect for the holiday breakfast or brunch table.
Ingredients:
Cake:
- 2 1/2 cups (363 g) low FODMAP, gluten-free all-purpose flour, such s Bob’s Red Mill 1 to 1 Baking Flour or King Arthur Gluten Free Measure for Measure, plus extra
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ginger
- 1 teaspoon baking powder, use gluten-free if following a gluten-free diet
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks; 226 g) unsalted butter, room temperature
- 1 cup (198 g) sugar
- 1 cup (213 g) firmly packed light brown sugar
- 3 large eggs
- 2 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 cup (240 ml) whole milk lactose-free buttermilk, yogurt or kefir
- 2 cups (212 g) fresh or frozen cranberries, roughly chopped
- 1 cup (86 g) sliced almonds, blanched or natural, lightly toasted
Glaze:
- 2 cups (180 g) sifted confectioners’ sugar
- 2 tablespoons water
- 1/8 teaspoon vanilla extract
Preparation:
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For the Cake: Position rack in middle of oven. Preheat oven to 350°F/180°C. Generously coat the inside of a 12 cup (2.8 L) Bundt pan with nonstick spray then sprinkle with the extra flour, coating all the interior surfaces; tap out any excess. Set aside.
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Whisk together the flour, cinnamon, allspice, ginger, baking powder, baking soda and salt in a medium bowl to aerate and combine; set aside.
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Beat the butter in a large bowl with an electric mixer on high speed until soft and creamy. Add both sugars in two batches, continuing to beat on high speed, scraping down the bowl once or twice, until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, allowing each to absorb before adding the next. Beat in the extracts, then add the dry mixture and the yogurt alternately in 3 batches, ending with the flour and beat until a few floury streaks remain. Beat in the cranberries, almonds and yogurt until batter is blended and smooth. Scrape into prepared pan and smooth top with a small offset spatula.
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Bake cake for about 50 to 60 minutes or until a bamboo skewer inserted in the center of the cake comes out with a few crumbs clinging. Cool pan on rack for 10 minutes, then unmold onto rack to cool completely. Place cooled cake on a sheet of aluminum foil for easy cleanup after glazing.
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Make the Glaze: Place confectioners’ sugar in a saucepan. Whisk in water until beginning to combine; it will be thick before you heat it. Cook over medium heat, whisking often, until it liquefies, becomes completely smooth and just warm to the touch. Do not let it get too hot or simmer. This cooking will be brief - about 5 to 10 seconds, give or take. Whisk until completely smooth, whisk in vanilla, and use immediately. Use a spoon drizzle over cake or you can even pour it onto the cake right out of the pan if you feel confident. The glaze will harden slightly within minutes. The cake is ready to serve. Cake may be stored under a cake dome at room temperature for up to 3 days.
Notes:
Tips
- When using a decorative pan, such as Bundt pan, make sure that the interior surface is scratch free and that you prep the pan according to directions. Your cake will ummold flawlessly.