Best 3 Almond Olive Oil Bundt Cake Recipes

Almond olive oil bundt cake is a moist, flavorful pastry that is perfect for any occasion. This delicious cake can be prepared in just a few steps, and it is sure to become a favorite for your family and friends. Almond olive oil is a key ingredient, adding a subtle nutty flavor that pairs well with the sweet almond flour and sugar. The olive oil also helps to keep the cake moist and tender.

Check out the recipes below so you can choose the best recipe for yourself!

PRIZE WINNING ALMOND BUNDT CAKE

Prize Winning Almond Bundt Cake image

I entered this bundt cake of mine this past weekend into a baking contest at our local gourmet food store. It took home 2nd place--plus the bakery is going to start making it along side of their other "gourmet" cakes!! I am so excited--thought I would share it with everyone!

Provided by Mom2Rose

Categories Dessert

Time 1h15m

Yield 8-12 slices, 8-12 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups sugar
2 eggs
2 1/2 teaspoons almond extract
1 1/3 cups milk
1 cup butter, softened at room temperature
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
chopped almonds
raw sugar

Steps:

Preheat oven to 350°F; grease and flour a bundt pan.
Beat sugar, egg, almond extract, milk and softened butter together.
Gradually add flour, baking powder and cinnamon.
In bottom of greased bundt pan, sprinkle almonds and raw sugar to make a nice crunchy topping.
Pour cake batter over almonds/sugar.
Bake for 50 minutes or until toothpick comes out clean from center of cake.
Cool for 15-20 minutes, then remove from pan.
Cool on wire rack.
Serve warm or cooled - your preference.

GRAHAM'S LOW SUGAR ORANGE ALMOND BUNDT CAKE

Graham's Low Sugar Orange Almond Bundt Cake image

As in Graham Kerr, of course. Another of his recipes from his cookbook "Simply Splenda" published in 2004.

Provided by SusieQusie

Categories Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 16

Ingredients

1 1/4 cups sifted cake flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup Splenda granular
1/2 cup sliced almonds, chopped
3 large egg whites, you just need the whites
1/4 teaspoon cream of tartar
1 tablespoon sugar
1/3 cup light olive oil
1/4 cup egg substitute
1/3 cup plain fat-free yogurt
2 teaspoons vanilla extract
2 teaspoons grated orange zest
1/2 cup fresh orange juice

Steps:

Heat oven to 350ºF with rack in center of oven. Coat a 9" bundt pan with cooking spray then dust lightly with flour.
In a medium bowl, combine by whisking the flours, baking powder, baking soda, salt, Splenda and almonds.
In another bowl, whip the egg whites until foamy then add the cream of tartar. Beat until soft peaks form then add the sugar. Continue beating until stiff peaks form. Set aside.
In yet another bowl, a large one this time, combine the oil, egg substitute, yogurt, vanilla, orange zest and juice. Gently stir in the flour mixture. Stir a spoonful of the whipped egg whites into the batter to lighten then fold in the remaining.
Pour into prepared pan and bake for 25 minutes or until cake is springy to the touch and a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes before depanning & cooling completely on a rack.

Nutrition Facts : Calories 138.4, Fat 6.3, SaturatedFat 0.8, Cholesterol 0.1, Sodium 120.4, Carbohydrate 16.6, Fiber 1.5, Sugar 2.2, Protein 4

OLIVE OIL CAKE

Olive Oil Cake image

A good olive oil cake isn't overly sweet, so it can just as easily be a breakfast treat or an afternoon snack as a dessert. -Lisa Kaminski, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 13

Ingredients

3 large eggs, room temperature
1-1/2 cups sugar
3/4 cup extra virgin olive oil
3/4 cup ground almonds
1/2 cup 2% milk
4 teaspoons grated orange zest
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup confectioners' sugar
2 to 3 tablespoons orange juice
Sliced almonds, toasted, optional

Steps:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Gradually beat in oil. Beat in ground almonds, milk, orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 45-50 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. For icing, in a small bowl, whisk confectioners' sugar and enough orange juice to reach a drizzling consistency. Drizzle over cake. If desired, sprinkle with almonds.

Nutrition Facts : Calories 279 calories, Fat 14g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 152mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

Use high-quality ingredients: The quality of your ingredients will directly impact the taste of your cake. Choose fresh, flavorful almonds, a good-quality olive oil, and pure vanilla extract.
Don't overmix the batter: Overmixing will develop the gluten in the flour, resulting in a tough, dense cake. Mix just until the ingredients are combined.
Grease and flour the bundt pan thoroughly: This will help the cake release easily from the pan.
Allow the cake to cool completely before glazing: This will help the glaze set properly.
Serve the cake at room temperature: This will allow the flavors to fully bloom.

Conclusion:

Almond Olive Oil Bundt Cake is an easy yet elegant cake that is perfect for any occasion. With its moist, tender crumb, almond flavor, and delicate glaze, this cake is sure to be a hit. Whether you're a seasoned baker or a beginner, this recipe is sure to impress. So next time you're looking for a delicious and easy cake to bake, give Almond Olive Oil Bundt Cake a try. You won't be disappointed!