This mandarin orange bundt cake recipe is fruity and delicious. It’s a beautiful winter recipe and makes for a great dessert at a holiday dinner or weekend brunch.
It’s wonderfully citrusy and feels like a bright and fresh treat.
It's also a perfect way to use up all the leftover orange flesh if you make the dark chocolate covered clementine peels.
This clementine almond bundt cake is cheery and brightly flavored. It’s a wonderful complement to a holiday meal or a winter dinner party.
It’s a delightful dessert that’s not too sweet (even with the sugary glaze). The almond flour adds a depth of flavor, nuttiness, and pleasant density to the cake.
More Baked Goods You’ll Love
If you like baking, check out these other delicious recipes for baked goods. And be sure to check out more healthy cake ideas.
- Tahini Chocolate Brownies
- Rose Apple Tart Recipe
- Strawberry Tahini Shortcake
- Blackberry Apple Hand Pies
Bundt Cake FAQs
I recommend using an aluminum pan for bundt cakes - it conducts the heat better than other metal pans.
You can substitute lots of other types of citrus for clementines - like oranges (navel, blood, Cara Cara), clementines, pomelos, or kumquats. I do not recommend substituting lemons or limes for oranges, though; they are not sweet enough and will make your recipe too sour.
You can substitute all-purpose flour for almond flour, or you can make your own almond flour with blanched almonds.
Yes, you can absolutely leave off the sugar glaze - especially if you'd like to serve this cake for breakfast.
Tips for Making a Great Bundt Cake
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- Use an aluminum bundt pan - I personally love Nordic Ware’s bundt pans. They have adorable seasonal ones too!
- Gently tap your pan on a counter once you’ve added all the batter - this will allow it to release air bubbles.
- Don’t open the oven door until the cake has cooked for the full baking time. Then, check for doneness with a wooden toothpick. If there are any crumbs on the toothpick, the cake needs to bake longer.
- Let your bundt cake cool for 10 to 20 minutes in the pan before flipping it out. If you leave it in longer, the cake will become too damp and stick to the pan.
- Allow your bundt cake to cool on a wire rack. Make sure it’s fully cooled before adding any frosting or glaze.
I hope you enjoy this bundt cake recipe! Connect with us on Instagram and share your photos, or leave us a rating.
Mandarin Orange Bundt Cake
This mandarin orange bundt cake is fruity and delicious.
Ingredients
- Cooking spray, for pan
- 1 ½ cups butter, softened
- 1 ½ cups granulated sugar
- 3 eggs
- 6 mandarin oranges or clementines, peeled (seeds removed)
- 1 cup almond flour
- 2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon kosher salt
Glaze Ingredients
- 1 ¼ cups powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- 1 teaspoon orange zest
Instructions
- Preheat the oven to 350 degrees F.
- Generously grease a bundt pan with cooking spray.
- Add the butter and sugar to a mixing bowl, and using a hand mixer or stand mixer, beat on medium speed for at least 30 seconds or until fully combined.
- Add the eggs and beat on medium speed for one minute.
- In a blender or food processor, pulse the clementines until they are partially broken down
- Add the clementines to the butter mixture and beat to combine.
- In a separate bowl, whisk together the flours, cornstarch, baking soda, baking powder, cloves, ginger, nutmeg, and salt. Then add the flour mixture to the wet mixture and beat till just combined.
- Add the batter to the bundt pan and bake for 55 minutes or until golden brown.
- Let cool for 15 minutes, before inverting. Allow the cake to cool before adding the glaze.
- To make the glaze, whisk together the powdered sugar, milk, vanilla, and orange zest till thoroughly combined. Drizzle over the cake. Garnish with optional dried oranges, more zest, or fresh herbs.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 521Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 108mgSodium: 566mgCarbohydrates: 61gFiber: 2gSugar: 40gProtein: 6g
Bintu - recipes from a pantry says
Love the fact that you have added clementines, bet it makes the cake really moist
April J Harris says
I do have a long list of things I want to make this holiday season. I love how you have used the clementines in this recipe - they are the perfect foil to the almond. Your cake looks absolutely gorgeous.
Alison Randall says
I love the combination of citrus and nuts. Clementines are a favorite orange of mine and I imagine this bundt cake tastes wonderful. Love the glaze drizzle on top.
Amy Katz from Veggies Save The Day says
What a beautiful cake! I would never leave off the glaze. That's my favorite part! 🙂
Andrea @ Cooking with Mamma C says
I love the sound of this cake, with the almond flour in the batter and the rum in the glaze! I enjoy cakes that aren't overly sweet, so this would be perfect.
Emily Wilson says
Me too - it means I can eat more of it without the sugar coma!
Denisse | Le Petit Etas says
Yum! I bet the clementines are such a juicy burst of flavor in this cake!
Emily Wilson says
🙂 They do make it nice and moist!
Nassali Mellow says
It's the best delicious thing ever
Lara says
This cake is so freaking good! We're taking a break from sugar in my house so I used erythritol/monk fruit in place of sugar in the cake and added 1/4 Cup poppyseeds (I love the crunch it gives). I didn't have any fake powdered sugar so I used regular (gotta cheat when necessary) for the drizzle. We went through the orginal so quickly that I'm making it again (two days later)!
EW says
Love the additions! So glad you like it 🙂
Diane says
Hi the cake looks and sounds delicious. I do have a question before making it. Do I leave the membranes on each piece of clementine or remove them?
Thanks for your response and for the great recipe!
EW says
Hello! You can remove any membrane or pith from the oranges or clementines - it's usually bitter so helps the cake taste sweeter! Don't worry too much about getting it all off though, a small amount won't matter much.
Deanna says
Looks like an awesome recipe and eager to make it. But here's the thing: so many bundt cake recipes just instruct "prep/pour into bundt pan". Bundt pans range from 6-cup to 12-cup capacities, not to mention mini-bundt pans. What size bundt pan for this recipe?
EW says
Thanks for the question! This recipe is for a standard-size bundt pan - 10 inches (12 cups). Hope this helps!
Not A baker says
so delicious. I made this cake. I'm not a baker and was worried I would mess it up. I forgot to add the eggs until after I added the mandarins but it was fine. It sat for a bit and looked like it was curdling in the juice but it was so tasty. I cut the sugar down just a tad-2 tablespoons. Thank you! I would love it if you can fully convert this to mostly almond flour.