Almond Clementine Bundt Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • ½ cup unsalted butter, softened
  • ¾ cups raw (turbinado) sugar
  • 2 large eggs
  • ¼ cup plain Greek yogurt
  • ½ cup freshly squeezed clementine juice (from about 3 clementines)
  • 1 teaspoon amaretto
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup almonds, finely chopped
  • 1 tablespoon clementine zest, finely grated
  • confectioners sugar for dusting
  1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9-inch Bundt pan and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, beating until well incorporated.
  4. Add yogurt, clementine juice, amaretto, and vanilla extracts, beating until smooth.
  5. In a large bowl, whisk together flours, baking powder, and salt.
  6. Add flour mixture to mixer bowl and mix on low until combined.
  7. Add almonds and zest and mix on low until just combined.
  8. Scoop batter into the prepared Bundt pan, spread it evenly, and bake for 45 minutes, or until a cake tester inserted in the center comes out clean.
  9. Cool cake in pan on a wire rack for 15 minutes.
  10. Carefully invert onto a serving plate, hopefully releasing the cake in one piece.
  11. When cooled completely, dust with confectioners sugar.
Recipe by Poet in the Pantry at