Nutty Fruit Bundt Cake With an Orange Glaze |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Almonds, walnuts, blueberries (or raisins) in a bundt cake with a wonderful orange glaze makes the perfect ending to any day. This recipe is of unknown origin. NOTE: We made it and found it was very good, but overly sweet. We would suggest using half the amount of streusel called for unless you really like a sweet cake. Ingredients:
1 cup light brown sugar |
1/2 cup sliced almonds |
1/2 cup walnuts, chopped fine (or pecans) |
1/4 cup all-purpose flour |
3 tablespoons butter, melted |
1 teaspoon orange peel |
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 cup butter, softened (1 stick) |
1/2 cup sugar |
3 eggs |
1 teaspoon orange peel |
1 teaspoon vanilla extract |
2/3 cup orange juice |
1 cup blueberries, lightly tossed in flour to coat (or raisins tossed in flour to coat) |
1 cup confectioners' sugar |
1 tablespoon orange juice |
Directions:
1. Preheat the oven to 350°F Grease and flour a bundt pan, set aside. In a medium bowl, mix all streusel ingredients and set aside. (NOTE: We yielded 2 cups of streusel).
2. MAKE THE CAKE:In a medium bowl, mix together the flour, baking powder and baking soda and set that aside. Have the measured orange juice ready also.
3. In a large mixing bowl, using an electric mixer set on medium speed beat together butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in zest and vanilla.
4. Reduce mixer speed to low and alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour. Gently fold in blueberries (or raisins). (NOTE: When we made this using raisins, it yielded just over 4 cups of batter).
5. Spoon half of the cake batter into prepared bundt pan. Sprinkle with half of the streusel mixture. Top with the remaining cake batter and then streusel. Bake for about 30-35 minutes or until a toothpick inserted in center comes out clean.
6. Transfer pan to a wire rack to cool for 10-15 minutes. While cake is cooling, stir together glaze ingredients in a small bowl until smooth. When cake has cooled, invert onto a serving plate. When cooled to room temperature (about 20 more minutes), drizzle with the glaze.
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