Nutty Fruit Bundt Cake With an Orange Glaze

Ingredients

Streusel

• 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

Cake

• 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)

Glaze

• 1 cup confectioners' sugar
• 1 tablespoon orange juice

Directions

1. 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. 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. 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. 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. 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. 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.