Soft and compellingly spongy in texture, this moist Bundt combines the flavors of olive oil and almond for a touch of sophistication. Serve it plain alongside a cup of tea or coffee; or pile slices with juicy summer strawberries and a dollop of whipped cream or ice cream for an elegant version of shortcake.
Preheat the oven to 325°F. Grease a standard (10- to 12-cup) Bundt pan.
In a large mixing bowl, beat together the eggs and sugar until very light and pale yellow, about 3 minutes. Add the olive oil and extracts and beat until incorporated.
In a separate bowl combine the flours, salt, and baking powder.
Add the dry ingredients to the liquid mixture alternately with the milk, starting and ending with the dry ingredients. Stir until smooth.
Pour the batter into the prepared pan.
Bake the cake for 45 to 50 minutes, until a tester inserted in the center comes out clean, and the edges pull away from the pan.
Remove the cake from the oven, and place it on a rack to cool. Turn it out of the pan onto a rack after about 10 minutes to cool completely.
Want to sharpen your Bundt cake skills? Read our complete guide to Bundt cakes for everything you ever wanted to know about baking these special cakes.
