Do you like those cakes that have a wonderful scent, beautiful brown color in the outside and a soft and airy crumb? This Orange Bundt Cake is perfect for you!
Hello! How are you doing? We hope you liked our first post.
Today we bring you another tasty recipe, perfect to share with friends and family.
The past week has been crazy. As the rainy season starts, people tend to use the public transportation more. As a result, all bus stops are always crowded!
Opera, our awesome black cat, was sterilized a few days ago. We were very lucky to contact an organization that helps animals in the streets or living with families like us, that can’t afford a procedure in a clinic. We’ll probably share a picture soon.
Without a car, a simple travel to the place of the operation and back was a drama, running to avoid the water and then the suffocating heat. Certainly the longest five hours of our lives.
As the weather changes, some of my favorites fruits start appearing in the streets, strawberries, passion fruit and a lot of avocados. But it also means oranges, my mother’s best flavor for cakes, is now gone.
We just can’t say goodbye to them before making something special, and this bundt cake full of orange freshness and flavor is just what she needs. With orange zest and juice, be aware it just get even more delicious after a day or two.
Furthermore, another good thing about this bundt cake:
If you are a fan of drowning everything sweet on coffee, Ricardo said he loves how this full flavor orange bundt cake holds its shape and the scent pops even more.
My mother was highly pleased with this recipe, and asked us repeatedly to make this cake again soon.
Finally, a dust of powdered sugar is all this beauty needs to be the star of any event.
To make this Orange Bundt Cake you will need:
– 12-cup Bundt or tube pan greased and coated with flour
– Stand mixer or hand mixer
– Juice extractor (optional)
Full Flavor Orange Bundt Cake
Wonderful scent, beautiful brown color in the outside and a soft and airy crumb.
- 5 Large Eggs
- 600 grams Sugar 3 cups
- 10 grams Vanilla Extract 2 tsp
- 480 grams Flour (All Purpose) 3 1/2 cups
- 8 grams Salt 1 3/4 tsp
- 6 grams Baking Powder 1 1/2 tsp
- 375 ml Soft flavored Oil 1 1/2 cups
- 375 ml Fresh Orange Juice 1 1/2 cups
- 20 grams Orange Zest from 4 or 5 oranges
Preheat the oven to 350°F (175°C).
Finely grate the zest of 3 oranges and then squeeze the juice from 4 of them. You should have 375 ml of orange juice and 20 grams of zest.
Whisk together the flour, baking powder, and salt in a large bowl.
In another bowl beat the eggs and the granulated sugar with the mixer at a fast speed for 5 to 10 minutes, until it triples its volume, thicken considerably and when lifting the beater and leave the mix fall back into the bowl, it is possible to draw stripes on the surface that remain visible for a few seconds (Ribbon stage).
Switch to low speed and alternate adding the flour mixture and the oil, starting and ending with the flour and beating until just a few wisps of flour remain. Pour in the orange juice and zest and whirl for a few seconds to bring the batter together.
Gently scrape the batter into the prepared pan and bake until a cake tester comes out clean, start checking at 45 minutes.
When the cake is done, transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes before releasing the edges.
Turn the cake out onto the wire rack and let it cool completely.
Dust with powdered sugar.
Try it and share a picture with us!
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