Glazed Orange Bundt Cake

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So, this recipe came from sallysbakingaddiction.com, and it was solid. I would give this a 9. It was not dry, which is my main complaint with bundt cakes. It was bright, and lovely, and we served it with vanilla mousse.
Glazed Orange Bundt Cake
  • 3 cups (300g) sifted cake flour* I did mine by weight
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 and 2/3 cups (333g) granulated sugar I did 1 1/4 cups sugar and it was plenty
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • zest of 3 oranges (about 5–6 packed Tablespoons) I also added the zest of a medium sized CA lemon and then zest of 3 oranges
  • juice from 2 oranges (about 1/2 cup fresh juice)
  • 3/4 cup (180ml) buttermilk, room temperature*
Easy Orange Glaze
  • 1 and 1/4 cups (150g) sifted confectioners’ sugar I only did 1 cup
  • 2–3 Tablespoons (30-45ml) fresh orange juice
  • 1/2 teaspoon pure vanilla extract

Recipe and instructions can be found at:
https://sallysbakingaddiction.com/glazed-orange-bundt-cake/
So, basically, grease with shortening and flour a bundt pan. Mix your dry, cream butter, add sugar, add eggs one at a time and vanilla. Keep it fluffy. Then, you add the zest. Then, you alternate flour and then wet ingredients (I poured in buttermilk, then juice), repeat. Bake at 350 for about 45-55 minutes, and put tinfoil on top if it starts to brown too quickly. After cooling for 10 minutes, dump it out. When it’s totally cool, you can glaze it. Also, I wrapped it in plastic wrap for a few hours so it didn’t dry out.

Comments

  1. thejohnmfamilyDecember 6, 2021 at 11:09 AM

    My 2 oranges gave me way more than 1/2 cup today, and Gavin' didn't read me the instructions right, so the texture was kind of clumpy and weird. I think you should stick to 1/2 cup. I also did 1 1/4 cups sugar.

    ReplyDelete

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