Zesty little Bundts with orange syrup and an optional vanilla glaze.
[cooked-sharing]
Directions
Preheat oven to 175°C with oven rack in center of oven. Prepare your Bundt pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.
Cream the butter and 2 cups of sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
In a large bowl, combine flour, baking powder, baking soda, and salt.
In a liquid measuring cup, combine orange juice, buttermilk, and vanilla.
Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
Divide the batter evenly between the 4 cavities, then tap the pan firmly several times on a cutting board or counter top to release bubbles from the batter.
Bake for 20-25 minutes, or until a cake tester comes out clean. Cool the cakes for 5 minutes in pan before inverting.
While the cakes are in the oven, make the orange syrup by combining ½ cup of granulated sugar with ½ cup orange juice in a small saucepan over low heat, stirring to dissolve sugar granules.
Remove from heat and stir in orange liqueur if desired. While cakes are still warm, spoon or brush orange syrup over the surface of each cake until syrup has been used up.
If desired, you may create a simple orange vanilla glaze to finish the cakes. Melt 1 tbsp butter, then add 1 cup confectioners' sugar, ½ tsp vanilla, and 1 tbsp orange juice in a liquid measuring cup, mixing with a wire whisk until no lumps remain.
Add a few more drops of juice, if necessary, to thin glaze for easy pouring.
Drizzle glaze prior to serving cakes.
Ingredients
Directions
Preheat oven to 175°C with oven rack in center of oven. Prepare your Bundt pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.
Cream the butter and 2 cups of sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
In a large bowl, combine flour, baking powder, baking soda, and salt.
In a liquid measuring cup, combine orange juice, buttermilk, and vanilla.
Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
Divide the batter evenly between the 4 cavities, then tap the pan firmly several times on a cutting board or counter top to release bubbles from the batter.
Bake for 20-25 minutes, or until a cake tester comes out clean. Cool the cakes for 5 minutes in pan before inverting.
While the cakes are in the oven, make the orange syrup by combining ½ cup of granulated sugar with ½ cup orange juice in a small saucepan over low heat, stirring to dissolve sugar granules.
Remove from heat and stir in orange liqueur if desired. While cakes are still warm, spoon or brush orange syrup over the surface of each cake until syrup has been used up.
If desired, you may create a simple orange vanilla glaze to finish the cakes. Melt 1 tbsp butter, then add 1 cup confectioners' sugar, ½ tsp vanilla, and 1 tbsp orange juice in a liquid measuring cup, mixing with a wire whisk until no lumps remain.
Add a few more drops of juice, if necessary, to thin glaze for easy pouring.
Drizzle glaze prior to serving cakes.