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orange bundt cake

Oranges are a fruit that can be used almost at any time of the year.  I love using oranges in desserts.   I’m not one to often make bundt cake but this sounded delicious and felt like a departure from some of the other desserts I’ve featured.

The recipe is from What’s Gaby Cooking.  The cake is baked and then soaked with orange juice, and then gets another punch of flavor with an orange glaze.

orange bundt cake

Oranges are a fruit that can be used almost at any time of the year.  I love using oranges in desserts.   I’m not one to often make bundt cake but this sounded delicious and felt like a departure from some of the other desserts I’ve featured.

The recipe is from What’s Gaby Cooking.  The cake is baked and then soaked with orange juice, and then gets another punch of flavor with an orange glaze.

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Ingredients

Recipe serves: 8
1 cup unsalted butter, at room temperature
2 1/2 cups white sugar, divided
5 eggs, at room temp
1 teaspoon vanilla extract
1/3 cup grated orange zest, loosely packed (from roughly 2 oranges)
2 3/4 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup orange juice
1 cup buttermilk
glaze
1 cup sifted powdered sugar
1 1/2 tablespoons orange juice
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orange bundt cake
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  • time
    1 hour
  • serves
    8
  • skill level
    Easy

Ingredients

  • 1 cup unsalted butter, at room temperature
  • 2 1/2 cups white sugar, divided
  • 5 eggs, at room temp
  • 1 teaspoon vanilla extract
  • 1/3 cup grated orange zest, loosely packed (from roughly 2 oranges)
  • 2 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup orange juice
  • 1 cup buttermilk

  • glaze

  • 1 cup sifted powdered sugar
  • 1 1/2 tablespoons orange juice

Directions

1
Done

Preheat the oven to 350 degrees F. Spray the inside of a Bundt pan with the baking spray or with softened butter and then flour.
2
Done

In a stand mixer with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, vanilla, and orange zest, scraping down the bowl with a rubber spatula as needed.
3
Done

Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl.

4
Done

In another bowl, add 1/4 cup of the orange juice to the buttermilk. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour.

5
Done

Scrape the bowl with a rubber spatula to be sure the batter is well mixed.

6
Done

Pour the batter into the prepared pan, and bake for 40 to 50 minutes, until a cake tester comes out clean.
7
Done

Place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of orange juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside.

8
Done

after cake baked

When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate.

9
Done

Spoon the warm orange syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
10
Done

Whisk the confectioners' sugar and orange juice together in a small bowl, adding a little more sugar or orange juice as needed to make a smooth, thick, but pourable glaze.

11
Done

glaze

Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature

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