Toasted Almond and Cranberry Bundt Cake with Chocolate Drizzle
My sister gave me a beautiful bundt cake pan for Christmas (thank you Shannon!) and that is the inspiration behind this scrumptious recipe. I love texture so I thought toasted sliced almonds would work really well both in the cake and on top to break up all the richness. And I used a sweetened dried cranberry as well as honey and strawberry Greek yogurt (full fat) to add moisture and flavor to the cake. By using these two ingredients I could cut back on the amount of sugar in the batter. I think it’s perfect. If you cannot find the honey and strawberry Greek yogurt, which is readily available most places, either use another sweetened vanilla yogurt or else a plain yogurt and then add a little more sugar in the batter.
What I love about this dish is you can serve it as dessert, as breakfast, or part of a brunch buffet. So versatile. Or maybe just cut it up in pieces and pack it as part of an al fresco lunch on your next hike or camping trip. And don’t skimp on the chocolate drizzle…..pile it all on there.
Cake
Chocolate Drizzle
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Cake
1 cup sliced almonds 2 ½ cups cake flour 1 ½ teaspoons baking powder ½ teaspoon Salt 1 cup (2 sticks unsalted butter), room temperature 2 cups sugar 5 eggs, room temperature 1 teaspoon Vanilla extract 1 ½ teaspoons Almond extract 1 cup strawberry honey Greek yogurt (or vanilla Greek yogurt) 1 ¼ cups sweetened dried cranberries *10 cup bundt pan
Chocolate Drizzle 1 cup semi sweet chocolate chips |