Orange Olive Oil Bundt Cake with Almond Glaze
Moist olive oil cake infused with fresh orange zest and juice, topped with a delicate almond glaze that adds a nutty sweetness. This mediterranean-inspired desserts ready in about 70 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 3 large eggs
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk
- 2 tbsp fresh orange zest
- 1/4 cup fresh orange juice
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup powdered sugar
- 2 tbsp milk
- 2 tbsp, toasted sliced almonds
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 10-cup bundt pan thoroughly.
- Step 2: In a medium bowl, sift together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
- Step 3: In a large bowl, whisk 1 1/2 cups granulated sugar and 3 large eggs until pale and fluffy, about 3 minutes.
- Step 4: Slowly drizzle in 3/4 cup extra virgin olive oil while continuing to whisk, then add 1/2 cup whole milk, 2 tbsp fresh orange zest, 1/4 cup fresh orange juice, 1 tsp vanilla extract, and 1/2 tsp almond extract. Whisk until combined.
- Step 5: Gradually fold the dry ingredients into the wet mixture with a spatula until just combined, being careful not to overmix.
- Step 6: Pour the batter into the prepared bundt pan and smooth the top.
- Step 7: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack.
- Step 8: For the almond glaze, whisk 1 cup powdered sugar with 2 tbsp milk until smooth and pourable.
- Step 9: Drizzle the glaze evenly over the cooled cake and sprinkle with 2 tbsp toasted sliced almonds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Orange Olive Oil Bundt Cake with Almond Glaze take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Orange Olive Oil Bundt Cake with Almond Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Orange Olive Oil Bundt Cake with Almond Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Orange Olive Oil Bundt Cake with Almond Glaze for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Orange Olive Oil Bundt Cake with Almond Glaze?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
