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almond clementine bundt cake - poet in the pantry

Almond Clementine Bundt Cake

inspired by mike.davis on Whole Foods Market Cooking Franklin website
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Servings 8


  • 1/2 cup unsalted butter softened
  • 3/4 cups raw turbinado sugar
  • 2 large eggs
  • 1/4 cup plain Greek yogurt
  • 1/2 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
  • 1/2 teaspoon kosher salt
  • 1 cup almonds finely chopped
  • 1 tablespoon clementine zest finely grated
  • confectioners sugar for dusting


  • Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9-inch Bundt pan and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy.
  • Add the eggs, one at a time, beating until well incorporated.
  • Add yogurt, clementine juice, amaretto, and vanilla extracts, beating until smooth.
  • In a large bowl, whisk together flours, baking powder, and salt.
  • Add flour mixture to mixer bowl and mix on low until combined.
  • Add almonds and zest and mix on low until just combined.
  • 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.
  • Cool cake in pan on a wire rack for 15 minutes.
  • Carefully invert onto a serving plate, hopefully releasing the cake in one piece.
  • When cooled completely, dust with confectioners sugar.