honey-almond bundt cake

March 18, 2013

in Cakes & Tea Cakes

With Easter on the horizon, this honey-almond bundt cake is a lovely alternative to the ubiquitous pound cake. Sicilian honey, almond paste, and Meyer lemon zest all flavor the ribbony yellow batter, which bakes up into an incredibly fluffy cake with a tender crumb. Imagine my surprise when slicing into the cake and finding each slice a golden ombre, completely unintentionally!

Honey-Almond Bundt Cake | Tutti Dolci

The flaxen honey is sourced from a Sicilian agriturismo (with no label, I’m not sure of the exact variety). Choose a honey with notes of floral and citrus, like orange blossom or clover, to complement the almond paste. I served the cake simply, adding a dusting of powdered sugar. Set out bowls of fresh berries and whipped cream so guests can add their own toppings; extra honey is a must for drizzling.

Honey-Almond Bundt Cake | Tutti Dolci

Honey-Almond Bundt Cake | Tutti Dolci

Honey-Almond Bundt Cake
3 cups flour
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 cup almond paste
1/4 cup unsalted butter, at room temperature
1 tsp vanilla extract
3/4 tsp almond extract
1 Tbsp Meyer lemon zest
3 large eggs, at room temperature
2/3 cup plain fat-free yogurt, at room temperature
3/4 cup low-fat buttermilk, at room temperature
2/3 cup honey

Preheat oven to 325°F and coat a 12-cup bundt pan with nonstick spray. Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Pulse almond paste in a food processor for 1 minute, until finely ground.

Combine almond paste, butter, extracts, and Meyer lemon zest in a large mixer bowl and beat at medium speed until well blended. Add eggs one at a time, beating well after each. Whisk together yogurt, buttermilk, and honey in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture). Beat just until smooth.

Pour batter in prepared pan and smooth top. Bake for 30 minutes, then cover loosely with foil to prevent overbrowning. Continue baking another 15 to 20 minutes (for a total of 45 to 50 minutes), until cake begins to pull away from edges of pan and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.

Dust with powdered sugar just before serving. Store leftovers in an airtight container at room temperature up to 3 days.

Yield – 16 servings (serving size: 1 slice)
Calories – 210
Carbs – 34

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58 Comments

1 Julie @ Table for Two March 18, 2013

that ombre effect is so cool!! honey almond is such a warm and delicious combination!! this cake looks gorgeous :)

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2 Patty March 18, 2013

A beautiful cake! I have every single ingredient in my pantry which is really tempting me to make your lovely cake for the weekend;-)

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3 Kelly March 18, 2013

This looks incredible! :)

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4 Chung-Ah | Damn Delicious March 18, 2013

What a gorgeous cake! I sure wish I could have a slice of this with my lunch right now!

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5 The Café Sucré Farine March 18, 2013

What a delightful surprise when you cut this open Laura, it’s beautiful! And I love all of the yummy flavors, I think I might be calling you the “Meyer Lemon Queen”! Love it!

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6 a farmer in the dell March 18, 2013

Stunning! honey and almond are one of my favorite flavor combinations.

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7 Valerie March 18, 2013

Beautiful – love the surprise ombre appearance! (How on earth are you able to keep a 1/2 cup of almond paste in your house without devouring it?) :D

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8 Suzanne Perazzini March 18, 2013

How pretty is that! Lovely golden hues. I prefer mild honeys with subtle flavours so they don’t overpower the flavours.

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9 Claire @ Claire K Creations March 18, 2013

Wow that’s so pretty how it turned out ombre coloured. I think you should have said it was intentional though and that you’re really clever! I’m sending this on to my friend who yesterday said she is obsessed with honey at the moment. Yum!

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10 rosemary (@nycstylecannoli) March 18, 2013

I love bundt cakes and honey and almond are fabulous flavors! Cannot wait to try this recipe very soon. Great post Thank you

rosemary
NYC Style and a little Cannoli

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11 Alice @ Hip Foodie Mom March 18, 2013

What a beautiful bundt! It’s perfect!

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12 Liren March 18, 2013

Lovely, and definitely perfect for Easter, Laura! The golden color just caught my eye. I can’t say I’ve ever baked with almond paste before, I imagine it’s like marzipan?

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13 Jen @ Savory Simple March 18, 2013

Laura, your food styling here is gorgeous! I just love this.

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14 fabiola@notjustbaked March 18, 2013

I have a thing for almond cakes and I am a fan of honey, it can lend the perfect sweetness to a recipe like this. Looks super tasty!

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15 Denise Browning@From Brazil To You March 18, 2013

What a lovely cake, Laura! You always do a great job!!!

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16 Cassie | Bake Your Day March 18, 2013

Laura, this Bundt cake is gorgeous! I am always too impatient to take them out of the pan. I love this one!

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17 Suzanne March 18, 2013

Your cake looks wonderful, I would love of slice of this with that beautiful honey and fresh fruit.

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18 Kate@Diethood March 18, 2013

That’s a beauty!!! WOW! And the flavors… oh my freakin’ yummmmm! Definitely much better than the pound cake! :)

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19 Jennifer | Mother Thyme March 18, 2013

This is lovely, Laura! This would be perfect for Easter. The honey is a great addition to this beautiful cake!

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20 Jean (Lemons & Anchovies) March 18, 2013

The ombré pattern was the first thing that caught my eye when I first saw this lovely bundt on my Facebook feed. Honey, almond and lemon? It’s like you made this with me in mind. :)

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21 Maureen | Orgasmic Chef March 18, 2013

Beautiful photos and a terrific cake. You just get better and better every time I visit. :)

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22 Abbe@This is How I Cook March 18, 2013

This is a great cake. Love the ingredients. Wishin’ I could lick the bowl!

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23 Cookin' Canuck March 18, 2013

This is such a lovely cake. And the flavors make such a nice chance from a standard bundt cake.

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24 Gerry @ Foodness Gracious March 18, 2013

Ummm, yes, yes and yes! Looks and sound s fantastic, I’m a big fan of honey in my desserts.

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25 Deborah March 18, 2013

I love everything about this cake!

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26 Rosa March 19, 2013

An rêxquisite Bundt cake! So frangrant, mmmhhh…

Cheers,

Rosa

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27 Kate @ Kate from Scratch March 19, 2013

Beautifully done. I just love that honey coloring in varied tones too. Delicious.

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28 Jessica@AKitchenAddiction March 19, 2013

This cake is gorgeous! The perfect addition to Easter brunch!

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29 Anna @ Crunchy Creamy Sweet March 19, 2013

Gorgeous! Perfect for Easter or any celebration!

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30 Deb March 19, 2013

What a compelling flavor profile! Almond and lemon paired with honey makes for such an appealing and aromatic spring dessert!

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31 Jen @ Jen's Favorite Cookies March 19, 2013

I love the simple recipes. This looks divine! You just can’t go wrong with almond extract, in my opinion.

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32 Rosie @ Blueberry Kitchen March 19, 2013

Your cake looks gorgeous, I bet it tastes amazing too!

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33 Alyssa (Everyday Maven) March 19, 2013

Any dessert with almond paste is hard for me to pass up – this sounds amazing!

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34 Averie @ Averie Cooks March 19, 2013

I’ve seen a few recipes lately for honey-based cakes that I’d love to try and this one just shot to the top of the list. Stunning, Laura!!

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35 Carol | a cup of mascarpone March 19, 2013

This sounds delightful, Laura! I love the combination of the honey and almond! How amazing that it achieved the beautiful ombre effect, too!

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36 Nancy/SpicieFoodie March 19, 2013

Oh Laura what a great bundt cake! I love everything almond and honey. Is almond paste the same thing as marzipan? Thanks for sharing.

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37 GourmetGetaways March 19, 2013

Oh I can just imagine the smell of the honey and almond as the bundt cooked!! Yum, it looks so delicious too :)

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38 Liz March 19, 2013

Simply beautiful! I just love Bundt cakes and this one is brilliant…what a cool ombre effect!

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39 Nami | Just One Cookbook March 19, 2013

Thank you for teaching me what’s ombre earlier. :) Such a beautiful bundt cake!! The honey you gave me is almost done. I’ve enjoyed both of them so much!

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40 Lisa {AuthenticSuburbanGourmet} March 19, 2013

Another stunning dessert Laura! Love the combination – classic and delicious. How do you stay so thin? Or do your friends and family get treats all the time?

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41 Lorraine @ Not Quite Nigella March 19, 2013

Laura, we’re on the same wavelength with honey recipes today! Yours looks magnificent. I love the shape of the bundt tin :)

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42 Jennie @themessybakerblog March 20, 2013

The color of this cake is stunning! I love the addition of honey and almond paste; sounds delish!

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43 Kiran @ KiranTarun.com March 20, 2013

The ombre effect is definitely cool here. Though accidental ;)

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44 Rachael {SimplyFreshCooking} March 20, 2013

Honey and almond are two of my favorite flavors! Looks amazing. :)

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45 JJ - 84thand3rd March 20, 2013

Unintentionally ombre, your talents never cease ;D Is the almond paste marzipan? Not sure I’ve ever seen almond paste before, but haven’t really looked for it either!

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46 Tutti Dolci March 20, 2013

Thanks JJ! Almond paste is similar to marzipan, but has much less sugar!

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47 JJ - 84thand3rd March 24, 2013

Cool, thanks, will keep an eye out for it!

48 milkteaxx March 20, 2013

yum! this bundt is now on my to bake list!

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49 Maria@PinkPatisserie March 20, 2013

Oh wow. I love anything with almond paste! Add lemons and honey and I’m in! Beautiful!

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50 Lora @cakeduchess March 20, 2013

Really pretty color variations in this lovely bundt, Laura. The Sicilian honey looks incredible. I’d love a slice with a hot cup of tea right now!:)

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51 Monica March 20, 2013

This cake sounds so good! I perk up when I hear “almond paste” in a recipe. It sounds like a great flavor combination!

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52 Anne@FromMySweetHeart March 20, 2013

Oh gorgeous cake, Laura….love that beautiful color! And that jar of honey looks just luscious! : )

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53 Rowena @ Apron and Sneakers March 21, 2013

Your creations are always outstanding Laura! I can only wish to have a beautiful bundt caek like that. I like this one because of the simple flavors. I have bottles of unlabled honey and jams too. Yours seems like millefiori (thousand flowers) because of the color.

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54 Gourmantine March 21, 2013

Beautiful beautiful almond cake. We’ve must have been thinking alike as I’ve just made a hazelnut honey cake also with Easter in mind. I would have loved to have Sicilian honey though :)

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55 Jen L | Tartine ans Apron Strings March 21, 2013

Perfectly delicious! I am partial to cakes like these…my kind of dessert!

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56 foodwanderings March 23, 2013

Laura, this honey almond bundt cake is pure perfection. I wish I had a slice with tea this weekend!

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57 Erin @ Texanerin Baking March 24, 2013

Oooh! Neat ombre effect. :) Very, very pretty. And is pound cake an Easter thing?! I had no idea.

I think I’d rather have this!

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58 Patricia Scarpin April 1, 2013

I love the two-toned slices, they’re beautiful, Laura!
I’m a sucker for almond paste, love baking with it.

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