This mandarin orange bundt cake recipe is fruity and delicious. It’s a wonderful 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.
Why You’ll Want to Make this Clementine Almond Bundt Cake
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
What pan should I use for a bundt cake?
Always use an aluminum pan for bundt cakes - it conducts the heat better than other metal pans. I recommend using Nordic Ware bundt pans.
What can I substitute for mandarines?
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.
What can I substitute for almond flour?
You can substitute all-purpose flour for almond flour or you can make your own almond flour with blanched almonds.
Can I leave off the sugar glaze?
If you're trying to cut back on sugar, you don't need to make the glaze for this cake.
I tried to keep the sugar to a minimum in the actual cake, so a sugary glaze wouldn't be overkill, but it’s not absolutely necessary. In fact, if you want to serve this cake for breakfast, I’d leave off the glaze.
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!
- 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
- 1 ¼ cups powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- 1 teaspoon orange zest
- 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.
Amount Per Serving: Calories: 521Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 108mgSodium: 566mgCarbohydrates: 61gFiber: 2gSugar: 40gProtein: 6g