Introduction
Indulge in the delightful taste of orange with this exquisite Bundt cake recipe. Perfect for gatherings or a special treat at home, this cake combines rich butteriness with a citrus zing that will satisfy your sweet tooth. The glistening glaze adds an extra layer of flavor, making it a showstopper on any dessert table.
Detailed Ingredients with measures
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
1 tablespoon orange zest
4 large eggs
½ teaspoon orange extract
½ cup milk
½ cup sour cream
1 tablespoon orange juice
Glaze Ingredients
1 cup powdered sugar
2-3 tablespoons orange juice
¼ teaspoon orange extract
Prep Time
15 minutes
Cook Time
60-65 minutes
Total Time
75-80 minutes
Yield
1 Bundt cake
Enjoy creating this delightful orange Bundt cake that is sure to impress with its vibrant flavor and beautiful presentation. Follow the instructions carefully for a perfect result that will leave your guests asking for more!
Detailed Directions and Instructions
Step 1: Preheat Oven and Prepare Pan
Preheat the oven to 325°F (163°C). Thoroughly spray a Bundt cake pan with non-stick cooking spray to ensure easy removal after baking.
Step 2: Combine Dry Ingredients
In a medium-sized bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set this mixture aside for later use.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter and 2 cups of granulated sugar using a mixer until the mixture is light and fluffy.
Step 4: Add Eggs
Add the 4 large eggs one at a time to the butter and sugar mixture, mixing well after each addition to ensure even incorporation.
Step 5: Incorporate Flavorings and Cream
Mix in ½ teaspoon of orange extract, ½ cup of sour cream, 1 tablespoon of orange zest, and 1 tablespoon of orange juice until just combined, taking care not to overmix.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients from Step 2 to the wet mixture, alternating with ½ cup of milk. Begin and end with the dry ingredients, mixing until all ingredients are incorporated uniformly.
Step 7: Pour Batter into Pan
Carefully pour the batter into the prepared Bundt pan, smoothing the top with a spatula for an even surface.
Step 8: Bake the Cake
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating that the cake is fully baked.
Step 9: Cool the Cake
Once baked, allow the cake to cool in the pan for about 10 minutes. After that, invert the cake onto a cooling rack to cool completely.
Step 10: Prepare the Glaze
After the cake has cooled, prepare the glaze by mixing together 1 cup of powdered sugar, ¼ teaspoon of orange extract, and 2 tablespoons of orange juice in a small bowl. Stir until the mixture is smooth, adding additional orange juice if needed to reach the desired consistency.
Step 11: Drizzle the Glaze
Drizzle the prepared glaze over the cooled cake, allowing it to cascade down the sides for an appealing presentation.
Notes
Pan Preparation
Ensure the Bundt cake pan is well greased to avoid sticking, as this will help in easily removing the cake post-baking.
Ingredient Temperature
Using room temperature ingredients, such as butter and eggs, can help achieve a better texture in the final cake.
Storage Tips
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Glaze Consistency
Adjust the amount of orange juice in the glaze according to your preferred thickness; less juice will yield a thicker glaze, while more will create a thinner drizzle.
Cook techniques
Measuring Ingredients
Accurate measuring of flour and sugar is crucial for baking. Use the spoon-and-level method for flour—spoon it into the measuring cup and level it off with a straight edge. For sugar, scoop it directly into the cup and level off.
Creaming Butter and Sugar
Creaming is an important technique that helps incorporate air into the butter. Use a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, which usually takes about 3-5 minutes.
Egg Incorporation
Add eggs one at a time to the creamed butter and sugar. This allows for better emulsification, resulting in a smoother batter. Make sure to mix well after each egg addition.
Mixing Dry and Wet Ingredients
When combining dry and wet ingredients, alternately add them to the bowl. Start with a portion of dry ingredients, then a portion of milk, and repeat, ending with dry. This helps prevent overmixing and keeps the cake light.
Testing for Doneness
To check if the cake is done, insert a toothpick into the center. It should come out clean or with a few moist crumbs attached, indicating the cake is fully baked.
Cooling the Cake
Let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack. This prevents it from sticking and allows it to set properly.
Preparing the Glaze
For the glaze, mix the powdered sugar and orange juice until smooth. Adjust the consistency by adding more orange juice if necessary—aim for a drizzle-able texture.
FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, but whole wheat flour will result in a denser cake. You may need to adjust the liquid slightly as whole wheat flour absorbs more moisture.
What can I substitute for sour cream?
You can use Greek yogurt or a mixture of milk and cream for a similar tangy flavor and moisture.
Can I make this cake ahead of time?
Yes, this cake can be baked a day ahead. Store it covered at room temperature. Glaze just before serving to maintain its shine.
Is it necessary to use orange zest and extract?
While not essential, both the zest and extract enhance the orange flavor. If you’re out of one, you can increase the amount of the other for a stronger taste.
Can I freeze this cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw before serving and glaze it afterward.
Conclusion
Enjoying this delightful orange-flavored Bundt cake is a treat for any occasion. Its rich, buttery texture and the bright citrus notes make it a perfect dessert that pairs well with coffee or tea. The glaze adds the finishing touch, enhancing the orange flavor and providing a beautiful presentation. This cake promises to be a crowd-pleaser!
More recipes suggestions and combination
Chocolate Orange Cake
Combine the citrus brightness of orange zest with cocoa powder to create a rich chocolate orange cake, adding a layer of dark chocolate ganache for an indulgent twist.
Orange Almond Muffins
Use the same batter base and incorporate ground almonds instead of some of the flour for a nutty variation, perfect for breakfast or brunch.
Citrus Flavored Cheesecake
Transform the orange essence into a creamy orange cheesecake, incorporating orange juice and zest into the cheesecake mixture for a refreshing dessert.
Orange Poppy Seed Loaf
Mix in poppy seeds to the batter to add texture and visual appeal, creating a unique orange poppy seed loaf perfect for dessert or a snack.
Mini Orange Bundt Cakes
Make individual mini Bundt cakes using the same recipe, adjusting baking time accordingly for smaller portions. This makes for a delightful presentation at parties.
Orange Glazed Carrots
Utilize orange juice and zest to create a delicious glaze for roasted carrots, offering a bright and sweet side dish that beautifully complements savory meals.
