Nutty Fruit Bundt Cake With An Orange Glaze

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 cup light brown sugar
• 1/2 cup sliced almonds
• 1/2 cup walnuts, chopped fine (or pecans)
• 1/4 cup all-purpose flour
• 3 tablespoons butter, melted
• 1 teaspoon orange peel
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup butter, softened (1 stick)
• 1/2 cup sugar
• 3 eggs
• 1 teaspoon orange peel
• 1 teaspoon vanilla extract
• 2/3 cup orange juice
• 1 cup blueberries, lightly tossed in flour to coat (or raisins tossed in flour to coat)
• 1 cup confectioners' sugar
• 1 tablespoon orange juice

Recipe

• 1 preheat the oven to 350°f grease and flour a bundt pan, set aside. in a medium bowl, mix all streusel ingredients and set aside. (note: we yielded 2 cups of streusel).
• 2 make the cake:in a medium bowl, mix together the flour, baking powder and baking soda and set that aside. have the measured orange juice ready also.
• 3 in a large mixing bowl, using an electric mixer set on medium speed beat together butter and sugar until fluffy. add eggs, 1 at a time, beating well after each addition. beat in zest and vanilla.
• 4 reduce mixer speed to low and alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour. gently fold in blueberries (or raisins). (note: when we made this using raisins, it yielded just over 4 cups of batter).
• 5 spoon half of the cake batter into prepared bundt pan. sprinkle with half of the streusel mixture. top with the remaining cake batter and then streusel. bake for about 30-35 minutes or until a toothpick inserted in center comes out clean.
• 6 transfer pan to a wire rack to cool for 10-15 minutes. while cake is cooling, stir together glaze ingredients in a small bowl until smooth. when cake has cooled, invert onto a serving plate. when cooled to room temperature (about 20 more minutes), drizzle with the glaze.