Ingredients for Graham's Low Sugar Orange Almond Bundt Cake
- Cake Flour
- Whole Wheat Pastry Flour
- 2 teaspoons baking powder
- Baking Soda
- ½ teaspoon salt
- Splenda Granular
- Sliced Almonds
- Egg Whites
- Cream Of Tartar
- Sugar
- Light Olive Oil
- Egg Substitute
- Plain Fat Free Yogurt
- Vanilla Extract
- Zest of 2 large oranges
- Fresh Orange Juice
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How to Make Graham's Low Sugar Orange Almond Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and Splenda until light and fluffy.
- Beat in the eggs one at a time, then stir in the orange zest and almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped almonds.
- Pour batter into the prepared bundt pan.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
8g
Fat
4g
Carbs
5g
