February 16, 2011

Orange Bundt Cake

Maybe it's this long, cold and snowy winter that has me craving something summery and bright. Maybe I'm Vitamin C deficient. I have no other explanation for what made me pick up an 8 pound bag of oranges the other day. We ate some oranges and squeezed some fresh juice for breakfast, but I had to find another way to use them up!
So, this orange, citrusy, summery, light and lovely cake was born. 

I used a citrus reamer (one of my favorite gadgets) to get the fresh juice that goes into this cake and a lot of the pulp ended up in the juice, which I included in the cake. Along with the zest, it left tiny bits of bright orange in the baked cake. Without using an electric juicer, I think a citrus reamer does the best job of juicing fruit. If you don't have one, you might consider getting one... it's inexpensive and it does a great job!
This is a really nice cake with lots of orange flavor and a nice light orange aroma. It'd be a good choice to take to a potluck, or to give as a gift. This cake stores well and stays moist wrapped in plastic.


Orange Bundt Cake - Adapted from here
1 cup (2 sticks) butter, softened
1 cup sugar
zest from 4 large oranges
4 large eggs
1 cup sour cream
1/2 cup fresh orange juice
3 cups flour
2 tsp baking powder
1 tsp salt
1 tsp baking soda

Preheat oven to 350F. Spray bundt pan with cooking spray. 

Sift flour, baking powder, salt, and baking soda into a small bowl.

Beat together butter, sugar, and zest in a large bowl with an electric mixer until creamy. Add eggs, one at a time, beating until incorporated. Whisk in sour cream and orange juice. Add flour mixture a cup at a time and mix until combined.

Transfer batter to bundt pan and bake on middle rack until golden brown and wooden pick inserted in the center comes out clean, about 30-40 minutes.

Cool cake in pan 10 minutes then turn out onto rack.


15 comments:

  1. Yikes - third citrus cake recipe I've read today. I need to get on the ball! This cake sounds so fresh with bright flavor, Karen. I'm going to have to learn to bake one of these days - I'm guessing my husband would love it. ;)

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  2. Karen, I smell the oranges...or maybe I smell them outside my window!! Beautiful cake. I should try this myself.

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  3. I love citrus flavored cakes. This looks delcious!

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  4. This looks so yummy...and I love that bundt pan too!

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  5. It does look Yummy!! I have myers lemons...do you think I could substitute?
    I am making your rice pudding this weekend.

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  6. Hi karen, I'll make this cake today my friend, because he looks appetizing, hummmm mham mhammm.

    Kisses and blessings.

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  7. Oh this is such a beautiful cake! I feel like I can smell the citrus and sunshine from here!

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  8. Having this on hand for dessert would make one forget the snow and wind blowing around outside! I love the simplicity of this cake.

    Best,
    Bonnie

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  9. I absolutely will print. This looks delicious!

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  10. I can almost taste this...I'm loving the orange and sour cream combo. Makes me feel warm and sunny just thinking about it =)

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  11. Beautiful cake. I love citrus in food and especially pastry. Another recipe bookmarked.

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  12. What a perfect recipe for an overcast day with rain predicted for the a.m.! And I have everything in the pantry or fridge as the case may be. Thank you for sharing!

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  13. I love the shape of the cake, it is really cute and of course looks oh so delish!

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  14. I have no idea how I came across your blog but decided to try this recipe right away. I wanted to make it for my fiance after he surprised me with 2 gorgeous bouquets of roses so I followed all of the ingredient measurements to a T but in comparison to the epicurious recipe, its flawed. 3 cups of flour made my cake taste doughy. It was simply awful and embarrassing. Please do everyone else a favor and double check your recipes before you blog.

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  15. I'm sorry your cake didn't turn out right, Anonymous. The recipe is the same as the one on the Epicurious site, but I doubled the ingredients to fit my large bundt pan. If your cake was doughy, my guess is that it was undercooked. I bet the roses are beautiful!

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