Ingredients
Scale
Orange Cake
- 2 cups granulated sugar (14 oz)
- 4 tbsp orange zest (from about 2 oranges)
- 2 2/3 cups allpurpose flour (11.8 oz)
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 cup unsalted butter (8 oz, plus more for greasing the pan)
- 4 large eggs
- 1/2 cup sour cream (4 oz)
- 1/4 cup orange juice (2 oz)
- 1/2 cup milk (4 oz)
Orange Syrup
- 1/2 cup orange juice (4 oz)
- 1/2 cup sugar (3.5 oz)
- Peel of one orange
Orange Glaze
- 1/3 cup cream cheese (2.5 oz)
- 1 tbsp unsalted butter (0.5 oz)
- 3/4 cup powdered sugar
- 3 tbsp orange juice
- 2 tbsp orange zest (for decoration)
Instructions
Orange Bundt Cake
- Preheat the Oven: Set your oven to 350°F (325°F if using a convection oven).
- Prep the Pan: Grease a 12cup bundt pan with 12 tbsp of softened butter, ensuring it’s wellcoated. Dust with flour, making sure it covers all areas, especially if your pan has intricate designs.
- Make Orange Sugar: Mix the orange zest with the granulated sugar, rubbing it between your fingers to release the oils.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda.
- Beat the Butter and Sugar: In a large bowl, beat the butter with an electric mixer on medium speed for 2 minutes. Add the orange sugar and beat on mediumhigh until fluffy and pale, about 2 more minutes.
- Add Eggs and Wet Ingredients: Add eggs one at a time, beating well after each. Mix in the sour cream and orange juice on low speed.
- Combine Mixtures: Gradually add half the dry ingredients, then the milk, and finally the remaining dry ingredients, mixing on low speed until just combined. Finish with a spatula to avoid overmixing.
- Bake: Pour the batter into the prepared bundt pan and spread it evenly. Bake for 5565 minutes, covering with foil if it browns too quickly. It’s done when a toothpick inserted comes out clean.
Orange Syrup
- Prepare the Syrup: While the cake bakes, bring the sugar, orange juice, and orange peel to a boil in a small saucepan. Turn off the heat once the sugar dissolves.
- Apply the Syrup: Let the cake rest for 5 minutes after baking. Poke holes in it with a fork, remove the peel from the syrup, and pour the syrup over the cake. Let it absorb for 15 minutes before flipping the cake onto a cooling rack or plate. Allow it to cool completely.
Orange Glaze
- Make the Glaze: Beat the cream cheese and butter with a mixer for 30 seconds. Add powdered sugar and beat for another 30 seconds. Mix in the orange juice.
- Adjust Consistency: Add more orange juice for a thinner glaze or more powdered sugar for a thicker one.
- Decorate: Drizzle the glaze over the cooled cake and sprinkle with orange zest.
Notes
Storage
Refrigerate: Store in an airtight container in the fridge for up to 4 days. Let it sit at room temperature for 2030 minutes before serving.
Notes
- Cornstarch: Adds a fluffy, soft texture to the cake.
- Room Temperature Ingredients: Make sure milk, eggs, and sour cream are at room temperature.
- Butter: Should be softened to 72°F.
- Syrup Variation: Substitute half the orange juice with 1/4 cup orange liqueur if desired.
- Oranges: About 4 medium oranges needed for the entire recipe.
- Alternate Glaze: Mix 1 cup powdered sugar with 23 tbsp orange juice for a simple glaze.
- Sour Cream Substitute: Use fullfat Greek yogurt if preferred.
- Orange Sugar Tip: Pulse sugar and zest in a food processor for convenience.
- Oven Temperature: 350°F for conventional ovens, 325°F for convection ovens.
- Pan Alternatives: Use a 9×13” pan, two 8.5”x4.5” loaf pans, or two 9inch round cake pans.