Gluten Free Cornmeal Bundt Cake with Orange Yogurt Glaze

I made this on Halloween and this is what hubby and I enjoyed while the Prince munched on candy. I was such a happy girl! This is softly sweet cake with a slight cornbread texture; once you drizzle with the super yummy orange glaze on top you too will be a very happy girl/guy. Try it, you will be very glad you did.
Adapted from Sandra Lee

Ingredients

Bundt Cake

• Nonstick cooking spray
• 2 cups Gluten Free Bisquick 
• 1 cup Red Bob Mill's Cornbread mix 
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup non-fat vanilla greek yogurt
• 1 1/4 cups packed brown sugar
• 3/4 cup canola oil
• 3/4 cup of liquid egg whites 
• Juice from one large orange (I used a navel orange)
• 1/2 cup water 

Glaze

• 1 cup non-fat vanilla greek yogurt
• zest from 1 orange (zest prior to squeezing)
• 1 cup powdered sugar

Directions

Preheat the oven to 350. Spray a standard size Bundt pan with nonstick cooking spray.

In a large bowl, whisk together the Bisquick, cornbread mix, baking powder, baking soda and salt.

In a small bowl, whisk together 1 cup yogurt, brown sugar, oil, eggs and orange juice until completely combined. Stir the wet ingredients into the dry just until incorporated. Pour into prepared the pan and bake until it is puffed and golden and a tester placed in the center comes out clean, 35 to 40 minutes. Remove from the oven, and when cool enough to handle, invert onto a wire cooling rack. Cool completely before slicing.
For the topping, stir together the remaining 1 cup yogurt, orange zest and powdered sugar. Slice the cake and serve with the yogurt topping drizzled over top.

**This could easily be adjusted to be dairy free or you could use wheat product.***

Who am I kidding? The Prince did most of the work, as he does with most things in our kitchen!