Orange Rosemary Cake

The flavors of orange and rosemary are subtle in this delicious moist Bundt cake.

Ingredients:

- 1 cup unsalted butter, softened
- 1 1/2 cups sugar

- 3 eggs

- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 1/4 cup orange zest (or 1 tablespoon dried orange zest)
- 1 teaspoon lemon zest
- 1 teaspoon fresh rosemary, chopped (or 1/4 teaspoon dried rosemary)
- 1/2 cup slivered almonds, toasted and chopped

- 2 cups flour (substitute several tablespoons of wheat flour, if desired)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt

- 1 cup sour cream

Glaze:
- 1/4 cup sugar
- 1/4 cup freshly squeezed orange juice

Orange Cream Icing (ingredients below)

Directions:

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.

In a bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Add the eggs one at a time, mixing after each addition.

Add the vanilla, almond extract, orange and lemon zest, rosemary, and almonds. Stir to mix.

In another bowl, sift together the flour, baking powder, baking soda, and salt. Mix about half of the flour mixture into the wet ingredients, then the other half. Add sour cream; mix until just incorporated.

Pour batter into prepared pan. Bake for 40-45 minutes, or until a toothpick comes out clean. Let cool for 5 minutes, then cool in pan on a wire rack. When cake is completely cool (about an hour), carefully remove from pan.

For glaze, combine the 1/4 cup sugar and orange juice in a small pan. Bring to a boil while stirring; boil for 1 minute. Remove from heat. Using a toothpick, poke holes about an inch apart across the cake's surface, then brush the glaze over the surface of the cake. Let cake and glaze cool completely before topping with orange cream icing.

Orange Cream Icing ingredients:

- 1 1/2 cups powdered sugar
- 2 oz cream cheese, softened
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon unsalted butter, softened
- 1 tablespoon orange zest
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
- pinch of salt
- orange food coloring as desired

Directions:

Combine all ingredients into a food processor. Process until a smooth, creamy icing has formed. Prior to serving, pour over cooled cake.