Introduction
Delight in the fresh and zesty flavors of this irresistible orange Bundt cake. Perfect for any occasion, this cake combines the warmth of classic baking with the bright essence of oranges. Whether you’re hosting a gathering or simply treating yourself, this recipe promises a delectable dessert that will leave everyone coming back for more.
Detailed Ingredients with measures
Cake:
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:
1 cup powdered sugar
2-3 tablespoons orange juice
¼ teaspoon orange extract
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 60-65 minutes
Total Time: 1 hour 25 minutes
Yield: 12 servings
To create this delightful orange Bundt cake, start by preheating your oven to 325°F (163°C) and greasing a Bundt cake pan with non-stick spray. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set it aside.
In a large mixing bowl, cream the butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, ensuring to mix well after each addition. Follow this with the orange extract, sour cream, orange zest, and orange juice, blending until just combined.
Gradually incorporate the dry ingredients into the wet ingredients, alternating with the milk until the mixture is fully combined. Pour the batter into the prepared pan and smooth the top. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely. For the glaze, mix the powdered sugar, orange extract, and 2 tablespoons of orange juice in a small bowl until smooth. Adjust with more juice if necessary to achieve your preferred consistency, then drizzle the glaze over the cooled cake, enhancing its flavor and presentation. Enjoy this delightful treat!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 325°F (163°C). Grease a Bundt cake pan with non-stick spray to ensure easy removal after baking.
Step 2: Prepare Dry Ingredients
In a medium 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 bowl, combine 1 cup (2 sticks) of unsalted butter and 2 cups of granulated sugar. Cream them together using a mixer until the mixture is light and fluffy.
Step 4: Add Eggs
Add 4 large eggs to the butter and sugar mixture, one at a time. Make sure to mix well after each addition to fully incorporate the eggs.
Step 5: Incorporate Flavorings
To the egg mixture, 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.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with ½ cup of milk. Mix until all ingredients are well incorporated and the batter is smooth.
Step 7: Pour Batter into Pan
Carefully pour the batter into the prepared Bundt cake pan, smoothing the top with a spatula for even baking.
Step 8: Bake the Cake
Place the pan in the preheated oven and bake for 60-65 minutes. To check if the cake is done, insert a toothpick into the center; it should come out clean.
Step 9: Cool the Cake
Once baked, let the cake cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely before glazing.
Step 10: Prepare the Glaze
In a small bowl, combine 1 cup of powdered sugar, ¼ teaspoon of orange extract, and 2 tablespoons of orange juice. Mix until smooth, adding more orange juice if a thinner consistency is desired.
Step 11: Drizzle the Glaze
Once the cake has cooled completely, drizzle the prepared glaze over the top, allowing it to flow down the sides.
Notes
Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Customization
Feel free to add chopped nuts or dried fruit to the batter for extra texture and flavor.
Substitutions
For a lighter version, you can substitute Greek yogurt for sour cream and use low-fat milk.
Serving Suggestions
This cake pairs well with freshly whipped cream or a scoop of vanilla ice cream for a delightful dessert.
Cook techniques
Measuring Flour
To accurately measure flour, use the scoop and level method. Fluff the flour in the container, scoop it into your measuring cup without packing it down, and then level it off with a straight edge.
Creaming Butter and Sugar
Cream the butter and sugar together until the mixture is light and fluffy. This process incorporates air, which helps the cake rise and contributes to its texture.
Incorporating Eggs
Add eggs one at a time to the creamed mixture, mixing well after each addition. This ensures even distribution and a smoother batter, which contributes to a better cake texture.
Combining Dry and Wet Ingredients
When combining the dry and wet ingredients, do so gradually and mix until just incorporated. Overmixing can lead to a dense cake, so stop mixing as soon as there are no visible streaks of flour.
Baking Time
Bake the cake until a toothpick inserted into the center comes out clean. This may take anywhere from 60 to 65 minutes depending on your oven. Keep an eye on it towards the end of the baking time.
Cooling the Cake
Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack. This helps to set the cake and makes it easier to remove from the pan without breaking.
Making the Glaze
For the glaze, mix powdered sugar with orange juice and extract in a small bowl. Adjust the consistency by adding more juice until you reach your desired thickness.
Drizzling the Glaze
When drizzling the glaze over the cooled cake, use a spoon or a small whisk to create even coverage. This enhances the flavor and presentation of your cake.
FAQ
Can I substitute the all-purpose flour with another type of flour?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture or with gluten-free flour if you need a gluten-free option.
What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt or buttermilk in an equal amount for a similar tangy flavor and moisture.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges will start to pull away from the sides of the pan slightly.
Can I prepare the cake batter in advance?
It’s best to bake the batter right after making it. If you need to prepare in advance, store the mixed batter in the refrigerator for no more than a few hours before baking.
How should I store the cake once baked?
Store the cooled cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the cake for longer storage.
Conclusion
This delightful orange bundt cake is a perfect balance of sweetness and citrusy brightness, making it an ideal dessert for any occasion. The moist texture, enhanced by sour cream and the vibrant glaze, will ensure it becomes a favorite among family and friends. Enjoy every slice with a cup of tea or coffee for a refreshing treat.
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Incorporate almond extract along with the orange flavor to add a nutty richness that beautifully complements the citrus.
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Add fresh or dried cranberries to the batter for a tart contrast to the sweet orange flavor, and top with the orange glaze for a festive touch.
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Introduce warm spices such as cinnamon and nutmeg to the batter for a cozy twist that pairs wonderfully with the orange zest.
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Mix in shredded coconut for added texture and a tropical twist, making this cake a perfect summer dessert.
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Incorporate poppy seeds into the batter for a delightful crunch and a hint of elegance, enhancing the cake’s flavor profile.
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