Cranberry Almond Bundt Cake

Directions

1. Preheat oven to 350 degrees.
2. Grease a Bundt cake pan and dust lightly with flour, making sure to coat all grooves. Turn pan upside down and tap to remove excess flour.
3. Stir together 2 1/4 cups flour, the cornstarch, baking powder, baking soda, salt, cinnamon and cardamom, and set aside.
4. Toss cranberries in remaining 2 teaspoons flour and set aside.
5. In the large bowl of an electric mixer, add butter; cream with mixer until soft and fluffy. Add sugar, almond extract, and vanilla and beat on medium speed until well incorporated.
6. Beat in sour cream, then add eggs and egg white and beat for 30 seconds.
7. Add flour mixture to butter mixture in 2 to 3 batches, beating and scraping down bowl between each addition.
8. Using a spatula, fold in floured cranberries.
9. Pour batter evenly into Bundt cake pan and level out.
10. Bake for 65 to 75 minutes, until a toothpick inserted in center comes out clean. Let cake cool for 20 minutes, then carefully flip it out onto a cooling rack and let cool completely before glazing.
11. To make the glaze: In a medium bowl, whisk together powdered sugar, milk, almond extract, vanilla and sea salt until smooth. Pour glaze over cake, then garnish with fresh or sugared cranberries, rosemary sprigs and a pinch of cinnamon, if desired.