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Export 11 ingredients for grocery delivery
Step 1
Prepare the Cakes: Preheat oven to 325°F. Grease and flour 12 mini Bundt pans.
Step 2
Whisk together flour, baking powder, baking soda, and salt in a bowl.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Prepare the Glaze: Combine sugar, orange liqueur, and orange juice in a small saucepan; bring to a boil over medium, stirring constantly until sugar dissolves. Brush hot Glaze over warm Cakes.
Step 7
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.
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