Just the thing for having company over on a Sunday afternoon! This cake features a crunchy almond streusel and hints of sweet orange throughout.
Prep Time25mins
Cook Time35mins
Course: Dessert
Servings: 12
Ingredients
For the streusel
1c.packed brown sugar
1c.slivered almonds, broken into smaller pieces
1/4c. all-purpose flour
3Tbsp.butter, melted
2tsp.orange zest
For the cake
1/2c.butter, softened
1/2 c.white sugar
3largeeggs
2tsp.orange zest
1/2tsp.vanilla extract
2c.all-purpose flour
1tsp.baking powder
1tsp.baking soda
3/4tsp.cinnamon
1/2tsp.salt
2/3c.orange juice
For the glaze
3/4c.powdered sugar
1Tbsp.orange juice
Instructions
Make the streusel
In a medium bowl, mix together brown sugar, crushed slivered almonds, and flour. Add melted butter and orange zest and stir until a crumbly texture forms.
Make the cake
Preheat the oven to 350 degrees and grease a 9- or 10-inch Bundt pan.
In a large bowl, beat together the butter and sugar with a hand-held mixer until fluffy. Add the eggs one at a time and beat until combined. Mix in orange zest and vanilla extract.
Add the flour, baking powder, baking soda, cinnamon, and salt and mix well. Pour in the orange juice and beat until just combined.
Spread half the streusel mixture evenly in the bottom of the Bundt pan. Cover with half the batter. Sprinkle on the remaining half of the streusel batter and spoon on the remaining half of the cake batter.
Bake in the preheated oven for about 32-35 minutes. Let cool completely before turning out onto a cake plate.
Make the glaze
In a small bowl, combine powdered sugar and orange juice. Drizzle over the finished cake.