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Blood orange and cardamom bundt cake on white plates.
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5 from 3 votes

Blood Orange and Cardamom Cake

The orange/cardamom flavor combo is so delicious in this bundt cake. Plus, the whole wheat and reduced sugar adds to the appeal as well.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: blood orange and cardamom, blood orange and cardamom cake, whole grain baked goods, whole grain dessert, whole wheat baked goods, whole wheat desserts
Servings: 12 servings
Author: Amy Sandidge

Ingredients

  • 1 ½ cup all purpose flour
  • ¾ cup whole wheat pastry flour If you prefer to use 100% whole wheat, it will be perfect for this cake.
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • 2 teaspoons cardamom
  • 2 tablespoons blood orange zest You can always use naval oranges for this if you prefer!
  • 3 eggs
  • 1 ¼ cup granulated sugar
  • ⅔ cup oil of choice I used canola oil, but this is up to you.
  • 2 tablespoons melted butter
  • ½ cup almond milk
  • ½ cup blood orange juice or juice from naval oranges
  • ¼ cup nonfat plain Greek yogurt or sour cream

Blood Orange Cream Cheese Glaze

  • 2 ounces lowfat cream cheese if you prefer regular or even fat free, both work here!
  • 1 ½ cup powdered sugar
  • ⅔-1 cup blood orange juice this variable will depend on how thin or thick you want your glaze to be.
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350 degrees.
    Prep your bundt pan. I do this by brushing the inside of the pan really well with melted butter. Then add about 1 tablespoon of flour, swirl the pan to lightly coat the inside entirely. Tap out excess flour.
    Next, mix your flours, baking powder, salt and cardamom in a small bowl. Set aside.
    In another, larger bowl, combine oil and sugar. Mix. Add in eggs and vanilla. Mix until combined. Next is the zest and Greek yogurt. Again, mix only to combine. Dry ingredients are next. Add them in and mix to combine. The batter will be thick. Last is the almond milk and blood orange juice. Mix again to combine.
    Pour into pan. Place in heated oven. Bake for 40-50 minutes. You will want that toothpick inserted to come out with just a little stuff on it. I feel the top of my bundt to gauge. If it is just SLIGHTLY underdone in the very center, that is the perfect time to pull it out. It will continue to bake even after you pull it from the oven, so remember to pull it out before it is done all the way. This is particularly important when you baking with whole grains. They absorb more moisture, so be mindful of over baking.

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