Glazed Orange Almond Bundt Cake
When the flavor that results from a combination of orange and almond graces my tongue, I feel blessed. Hashtag.
In less affected phraseology: Orange + almond is one of my favorite dessert flavor combos.
I LOVE a good orange cake. Actually, I love orange-flavored everything. Like orange creamsicle pops were always my favorite Popsicle flavor. Always. Ooh. And orange infused chocolate. And orange liqueur. YESSSS.
And I’m obsessed with almond extract. And anything almond paste-flavored. OMG almond croissants. Don’t even get me started. BEST THING EVER.
So. Combine orange and almond, and I am a very happy camper.
Which means this orange almond Bundt cake sparks major joy.
This Bundt cake is packed with flavor from fresh orange zest. And freshly squeezed orange juice. And almond extract. And an orange glaze. And a sliced almond garnish.
It’s got orange and almond coming in from all directions - the batter, the glaze, the garnish, the zest, the juice, the extract - go big or go home, this glazed orange almond Bundt cake entreats.
And I agree. Vehemently.
Also. This orange Bundt cake is dairy-free. Because orange juice is used instead of milk, of course.
And oil is used instead of butter. Which, when it comes to cakes, is oftentimes actually my preference. Cakes made with oil are light and moist and fluffy and tender and stay fresh for dayzzzz.
And this Bundt cake is no exception. It is all those things. It is light and fluffy and tender and moist. But also, it is not very light and fluffy. It’s got some nice density to it, a heftiness and solidness that is pleasant and comforting.
Don’t be expecting a sponge cake texture here, is what I’m trying to say. Expect a slice that is soft and fluffy, but that’s somewhat weighty and hefty. Cool?
Also. This glazed Bundt cake is soooo easy and quick to prepare. Whisk together the wet ingredients, stir in the dry, pour the batter into your favorite large Bundt pan, and send the cake off to the oven.
BUT. As is usual with Bundt cakes, this orange cake does take a while to bake. Like an hour. Because there’s a lot of batter we’re dealing with here. This is a sizable, weighty cake. Good things take time, right.
Soft and moist. Tender and fluffy. Hefty and thick. Orangey and almondy. Beautiful and easy.
Glazed orange almond Bundt cake - you turn October on its head. In the best way, I mean.
Glazed Orange Almond Bundt Cake
Yield: 12-16 servings
Zest and juice of 1 large orange
1 1/3 cups granulated sugar
1 cup + 2 tablespoons oil
½ cup orange juice
4 large eggs
2 teaspoons vanilla extract
1 ½ teaspoons almond extract
3 cups packed flour
1 tablespoon baking powder
½ teaspoon salt
Orange Glaze:
1 ½ cups confectioners sugar
2 tablespoons oil
3-5 tablespoons orange juice
-Sliced almonds, for garnishing
1. Preheat oven to 350°F. Grease a large Bundt pan well.
2. In a large bowl, whisk together the orange zest and freshly squeezed juice, sugar, oil, orange juice, eggs, vanilla extract, and almond extract until smooth.
3. Pour the flour, baking powder, and salt over the wet ingredients and mix everything together until just combined.
4. Pour the batter into the Bundt pan and bang the pan against the countertop a few times to remove air bubbles. Bake 50-65 minutes, until a toothpick inserted into the cake comes out just clean.
5. Let the cake cool completely before running a knife along edges of Bundt pan to help release cake from the pan. Invert cake onto a sheet of parchment paper or foil.
6. Whisk together the glaze ingredients until a thick yet pourable consistency forms. Drizzle glaze over the cake and then sprinkle sliced almonds on top before the glaze sets.
