Citrus Candy Corn Bundt Cake

See the Recipe Below

Photo Credit

The white layer

½ c all-purpose flour

¾ tsp baking powder

1/8 tsp salt

2 tsp butter, softened

¼ c granulated sugar

½ tsp vanilla extract

3 tbsp nonfat milk

2 egg whites, divided between the layers

The yellow layer

½ c all-purpose flour

¾ tsp baking powder

1/8 tsp salt

1 tsp lemon zest

2 tsp butter, softened

¼ c granulated sugar

½ tsp vanilla extract

2 tbsp nonfat milk

1 tbsp lemon juice

7 drops yellow food coloring (optional)

The orange layer

½ c all-purpose flour

¾ tsp baking powder

1/8 tsp salt

1 tsp orange zest

2 tsp butter, softened

¼ c granulated sugar

½ tsp vanilla extract

3 tbsp orange juice

8 drops yellow food coloring + 2 drops red food coloring (optional)

The icing

¼ c powdered sugar, sifted

¼ tsp almond extract

1 tsp nonfat milk

Directions

Preheat the oven to 350°F, and coat a 6-cup bundt pan with nonstick cooking spray with flour. To prepare the dry ingredients for the white layer, whisk together the flour, baking powder, and salt in a small bowl. To prepare the dry ingredients for the yellow layer, whisk together the flour, baking powder, salt, and lemon zest in a second small bowl. 

To prepare the dry ingredients for the orange layer, whisk together the flour, baking powder, salt, and orange zest in a third small bowl. To prepare the wet ingredients for the white layer, cream the butter and sugar in a fourth bowl. Mix in the vanilla extract and nonfat milk. To prepare the wet ingredients for the yellow layer, cream the butter and sugar in a fifth bowl. Mix in the vanilla extract, nonfat milk, lemon juice, and food coloring (if using). 

To prepare the wet ingredients for the orange layer, cream the butter and sugar in a sixth bowl. Mix in the vanilla extract, orange juice, and food coloring (if using). In a clean, dry bowl, beat the 2 egg whites (listed under the “white layer” ingredients) until stiff peaks form. Set aside. Add the white layer dry ingredients into the white layer wet ingredients, mixing until mostly but not completely incorporated. Repeat with the yellow and orange layer dry and wet ingredients. 

Evenly divide the whipped egg whites between the white, yellow, and orange layer bowls. Gently fold in using a rubber spatula. Pour the white layer into the bundt pan, spreading the batter evenly across the bottom. Pour the yellow layer on top of the white, carefully spreading the batter so none of the white layer is visible. Repeat with the orange layer. 

Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. To prepare the icing, stir together the powdered sugar, almond extract, and ½ teaspoon of milk in a small bowl. 

Add additional milk as needed to achieve the desired consistency. Drizzle on top of the cooled bundt cake.