Home Desserts & BakingZesty Caramel-Drizzled Orange Almond Bundt Cake
Desserts & BakingQuick & Easy (30-Min)Vegetarian

Zesty Caramel-Drizzled Orange Almond Bundt Cake

by Linda
written by Linda
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This Zesty Caramel-Drizzled Orange Almond Bundt Cake is a delightful fusion of flavors that elevates any dessert table. The cake is infused with fresh orange juice and zest, giving it a bright, citrusy flavor that pairs beautifully with the nuttiness of the almonds.

Baking it in a bundt pan not only ensures even cooking but also creates a stunning presentation. Topped with a decadent caramel drizzle, this cake is perfect for celebrations or a cozy afternoon treat with tea or coffee.

Zesty Caramel-Drizzled Orange Almond Bundt Cake

Serves: 8-10 Prep Time: Cooking Time:
Nutrition facts: 350 calories 18g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup almond flour
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1/2 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

FOR THE CARAMEL DRIZZLE

  • 1 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or cooking spray.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Stir in orange juice, zest, and vanilla extract.
  4. In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
  7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  9. While the cake cools, prepare the caramel drizzle by melting sugar in a saucepan over medium heat until golden brown. Stir in butter until melted, then add heavy cream, vanilla, and salt. Remove from heat and let cool slightly before using.
  10. Drizzle the warm caramel over the cooled cake before serving.

Notes

Storage: Keep any leftover cake in an airtight container at room temperature for up to 3 days.

When drizzling the caramel, allow it to cool slightly to thicken for a better pour and to avoid it running off the sides. If you prefer a lighter version, you can substitute half of the sugar with a sugar alternative.

For an extra twist, consider adding a pinch of cardamom to the batter for warmth or top with slivered almonds for added crunch. Store any leftovers in an airtight container at room temperature for up to three days.

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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