Orange flavored desserts, along with lemon and almond, fall into my top five favorites. I wanted to develop a cake that would incorporate all three flavors, and I achieved that goal today. This cake is soft and moist, full of delicious flavor, and ummm, it’s also gone. Devoured. Eaten by all, only tiny crumbs left on the plates. This was a huge hit, which of course makes me feel great, as it’s a recipe I developed on my own. :)
I developed this recipe by comparing some cakes in a few different cookbooks and websites. I then added zest here and extract there to come up with this lovely dessert. My daughter said she liked how soft it was, and the hubby and youngest son both used the word “scrumby”, which is a spin-off of scrumptious and yummy. ;)
If you try this, please tell me what you think!
Double Glazed Almond Orange Bundt Cake
2 1/4 cups cake flour OR scant 2 cups all purpose flour
1/2 cup homemade vanilla pudding mix OR 3.4 oz box instant vanilla pudding
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
1 1/2 cups sugar
2 tablespoons lemon zest
1 stick (1/2 cup) unsalted butter, softened
1 teaspoon pure vanilla extract
1/2 teaspoon orange extract
1/4 teaspoon almond extract
1/4 cup sliced almonds, toasted
2 cups powdered sugar, sifted
1 tablespoon buttermilk
3-4 tablespoons orange juice
1/8 teaspoon orange extract (optional)
Preheat oven to 350 F. Grease and flour a bundt pan.
In a small bowl, whisk together flour, dry pudding mix, baking powder and salt; set aside. Measure out buttermilk and set aside.
Using your fingertips, rub the lemon zest into the sugar until fragrant. Place fragrant sugar and butter in mixer bowl and beat until well combined. Add eggs, one at a time, blending well after each addition. Turn the mixer speed down to low and add the extracts.
Add the flour mixture and the buttermilk, alternating, starting and ending with the flour. When combined well, turn mixer speed up to medium and beat for three minutes.
Put batter into prepared bundt pan and bake in preheated oven for 45-50 minutes. Allow to cool in pan for ten minutes, then invert onto a cooling rack and cool completely.
Blend the glaze ingredients together in a small bowl until you reach a drizzling (not runny) consistency. Place a piece of foil or wax paper underneath the cooling rack to catch drips. Drizzle half of the glaze over the cake and place cake in the refrigerator for ten minutes to allow it to firm up. Stir the remaining glaze (add a few drops of juice if it thickened up while sitting) then drizzle over the first layer of glaze. Drop sliced, toasted almonds into the wet glaze. Allow glaze to set, or place in refrigerator for 10-15 minutes.
More yumminess from the interwebs:
Very Tangerine Poppy Seed Cake - from Modern Comfort Food
Rosemary and Lemon Cupcakes – from The Swans
Almond-Orange Sponge with Chocolate Ganache Icing - from Passionate About Baking
Gluten-Free Blood Orange Cardamom Cake - from Healthy Green Kitchen
(If you enjoyed this post, I’d truly appreciate a stumble, Digg, facebook share, whatever you like! :) )
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