Bready or Not: Almond Olive Oil Bundt Cake

Posted by on Jan 11, 2023 in Blog, Bready or Not, breakfast, bundt, cake, nutty | 0 comments

The second week of 2023, and we’re beginning in proper form with a cake. An Almond Olive Oil Bundt Cake.

Bready or Not: Almond Olive Oil Bundt Cake

This cake isn’t as super-sweet as many. Instead, the olive oil and almonds are what comes through beautifully in the crumb. The glaze finishes things off, and the crunch of slices almonds adds a nice textural contrast.

Bready or Not: Almond Olive Oil Bundt Cake

This is the kind of bundt cake that works well for breakfast, brunch, snack, or dessert. It also works for any season of the year.

Bready or Not: Almond Olive Oil Bundt Cake

Modified from a Pompeiian Olive Oil ad.

Bready or Not: Almond Olive Oil Bundt Cake

This Almond Olive Oil Bundt Cake isn’t as super-sweet as some bundt cakes, so the glaze adds a wonderful touch. Modified from a Pompeiian Olive Oil ad.
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Keyword: almond, bundt cake, cake
Author: Beth Cato


  • 10 or 12 cup bundt pan
  • cooking spray with flour
  • cooling rack



  • 2 1/2 cups all-purpose flour
  • 3/4 cup almond flour sifted
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups white sugar
  • 4 large eggs room temperature
  • 1 cup extra virgin olive oil
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/2 cup unsweetened vanilla almond milk or plain almond milk


  • 1 1/2 cups confectioners’ sugar
  • 2 to 3 Tablespoons milk or half & half
  • sliced almonds optional


  • Preheat oven at 325-degrees. Apply baking spray with flour on the interior of the bundt pan.
  • In a small bowl, combine flour, almond flour, baking powder, and salt. Set aside.
  • In a big mixing bowl, beat together sugar and eggs until they are thick and yellow, about three minutes. Slowly mix in olive oil until smooth, followed by vanilla and almond extracts. Mix in the dry ingredients alternatively with the almond milk, making sure to scrape the bottom of the bowl.
  • Pour the batter into the pan and smooth out the top. Bake until the middle passes the toothpick test, about 50 to 60 minutes.
  • Transfer to a rack to cool for 15 minutes, then invert cake onto the rack to completely cool.
  • Make the glaze. Beat together the confectioners' sugar and milk to make a thick glaze. Drizzle over the top so it oozes down the sides. If desired, top with a sprinkle of sliced almonds. Let glaze set for about 20 minutes. Slice in and enjoy!


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