2 1⁄2cupsall-purpose flour (plus more for pan, CAKE)
1 1⁄2teaspoonsbaking powder
1cupsalted butter, plus more for pans
2tablespoonsorange zest (from 1 large orange)
1⁄2cup finely chopped roasted blanched almond
1⁄2cuporange liqueur (such as Grand Marnier)
1⁄4cupfresh orange juice
1cupheavy cream (ADDITIONAL INGREDIENTS)
orange section (such as blood orange, naval or mandarin)
Serving Size: 1 (139) g
Servings Per Recipe:12
Calories from Fat 279 g55 %
Total Fat 31.1 g47 %
Saturated Fat 17.2 g85 %
Cholesterol 124.3 mg 41 %
Sodium 376.4 mg 15 %
Total Carbohydrate53 g 17 %
Dietary Fiber 1.4 g5 %
Sugars 31.3 g125 %
Protein 6.6 g 13 %
Prepare the Cakes:Preheat oven to 325*F.Grease and flour 12 mini Bundt pans.
Whisk together flour, baking powder, baking soda and salt in a bowl.
Beat sugar and butter with an electric mixer on medium speed until light and fluffy, 4 to 5 minutes.Add eggs, 1 at a time, beating well after each addition.
Add flour mixture and sour cream to sugar mixture in 5 additions, beginning and ending with flour mixture.Add orange zest and almonds and beat on medium speed until combined.
Divide batter evenly among prepared Bundt pans, and smooth tops.Bake in preheated oven until a wooden pick inserted in center comes out clean, 16 to 18 minutes.Let stand in pans on a wire rack 10 minutes; remove from pans to wire rack.
Prepare the Glaze:Combine sugar, orange liqueur and orange juice in a small saucepan; bring to a oil over medium, stirring constantly until sugar dissolves.Brush hot Glaze over warm Cakes.
Beat heavy cream and powdered sugar with electric mixer on high speed until medium peaks form, about 3 to 4 minutes.Top each of the glazed Cakes with a dollop of whipped cream, and garnish with orange segments.