This Almond Bundt Cake is great for parties. It’s an easy and quick bundt recipe that provides a moist, tender crumb and just the right amount of sweetness.
This glazed bundt cake is sure to be a hit with all of your guests.
I absolutely love baking with oranges, whether it is the juice, the fruit or the rind.
Just like we did in this orange cake, we will be using an entire orange.
Any variety of oranges will work in this recipe. I had navel oranges on hand, so that is what I used.
I like to remove the outer peel of the orange with a vegetable peeler and then proceed to divide the orange into sections. In this manner, it is easier to remove as much as possible of the white pith of the orange. As you know, the white pith can sometimes be bitter.
Then it is just a matter of pureeing the peel and the orange sections in a food processor. Make sure to remove any seeds before processing your orange.
Once this step is complete, you need to add the pureed orange to the rest of the wet ingredients and finally combine it with the dry ingredients.
You won’t believe the aroma which will permeate your entire kitchen!
Once the cake has cooled, you can dust some icing sugar over the top, or you can make a very simple orange glaze.
See, I told you this was going to be easy.
Recipe inspiration
I love how easily bundt cakes come together. As a result, I am always on the lookout for these kinds of recipes. I have adapted this one from Sally’s Baking Addiction.
As usual, I made a couple of modifications: I replaced some of the flour with ground almonds; reduced the total amount of sugar, and replaced the butter with corn oil. Since I did not have any cake flour, I used all-purpose flour. The resulting Glazed Orange Almond Bundt Cake was still extremely soft and tender.
As far as the icing is concerned, I cut the total amount by half. I think the next time I would only give it a dusting of icing sugar.
If you like desserts with a tangy taste, this Glazed Orange Almond Bundt Cake is for you!
Enjoy 🙂
Almond Bundt Cake with Oranges
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 cup coarsely ground almonds about 50 grams
- 3 eggs room temperature
- 1 1/4 cup granulated sugar
- 1/3 cup vegetable or canola oil
- 1/2 cup buttermilk
- 1 orange skin and pulp pureed
Orange Glaze
- 3/4 cup icing sugar
- 1-2 tablespoonS orange juice preferably freshly squeezed
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉ (175°C).
- Grease and flour (or use non-stick spray) a 10-inch bundt pan.
- In a medium bowl, sift together flour, baking powder, soda, and salt.
- Add the ground almonds; whisk together. Set aside.
- In a large mixing bowl (of a stand mixer) beat the eggs on high speed for about 3 minutes (eggs will become thick).
- Gradually add the sugar and continue beating for another 2-3 minutes.
- Reduce speed and add oil, buttermilk, and pureed orange.
- Add dry ingredients and beat only until combined.
- Bake in a 350℉ (175°C) oven for 45-55 minutes or until a cake tester comes out dry.
- Remove from oven and allow to cool in the bundt pan for about 10 minutes.
- Invert cake on a wire rack and allow to cool completely before glazing.
Orange Glaze:
- Whisk together all the ingredients,
- Pour glaze over cake.
Notes
Nutrition
Marie Lannen
I made my first Bundt cake today. Turned out really well. Thank you for this awesome recipe.
Maria
How wonderful Marie! Thanks so much for sharing!
Nella
Made it today, so moist and flavourful!
Easy too.
Thank you!
Maria
Fantastic Nella! Thanks for sharing!
Phyllis
Hi Maria
I rarely make bake bundt cakes due to high fat content. (They usually require 1 cup butter or more.) I can’t wait to try this recipe as it requires little fat and I love orange flavour and almond!
I am going to use individual bundts and see how it goes.
Thanks for all your wonderful recipes!
Maria
My pleasure Phyllis! Enjoy!
Tini Binoy DCruz
Just now made it… Love it.. Love the texture and the orange glaze also.. I added more orange juice to the glaze to make it taste more orangey.. Also added 1tsp of orange marmalade in glaze n batter.. Coz I wanted a loud hit of orange flavor.. I am from India and we get this fruit during winter around Christmas.. Nothing says Christmas like orange.. Have tried 3 recipes of orange cake till now and this is which my husband n I loved… Have Added to my hit recipe handbook.. Thanks a lot.. 🙂
Maria
How wonderful Tini! Thrilled to hear you liked this Orange Bundt Cake. Love your variation. Thanks so much for taking the time to comment, appreciate it
Granny Madx
Do you peel the white off the orange peel or do you purée that to. Sorry if it seems to be a stupid question. I have a really hard time with the white on my peeled orange. It has to be so free of any white on it. Just wondering if it affects the taste.
Maria
Hi Granny, great question, thanks for asking! I had the same concern the first time I tried this bundt cake and surprisingly the cake tastes great with it! Thanks so much for stopping by.
Chef Markus Mueller | Earth, Food, and Fire
Awesome looking cake! I love bundt cakes, because even the simplest cake recipe can be ‘turned’ into a bundt cake, and they just look super fancy! Great tip on using the pureed orange instead of just the juice to add more orange-y flavor! With Easter just around the corner, i’m gonna give this recipe a try for this years dessert.
Maria
Perfect dessert for a large crowd and for special occasions! Appreciate your comment Markus, thanks so much for stopping by 🙂
Jessica
Mmm, I love the combination of almond with citrus! And I rarely use my bundt pan so this cake is the perfect reason to get baking!
Maria
The flavors really come through in this recipe… you are going to love it! Thanks for stopping by Jessica 🙂
Barbarito-Levitt Paula
One of my preferred combinations is almond & orange. I love the adaptations you made to the original recipe. This is just the right cake to have on hand for guests who stop by during the holiday season.
Maria
I absolutely love bundt cakes… they are relatively quick to combine and just perfect with a cup of coffee or tea. Thanks for dropping by Paula 🙂