Holiday Whole-Orange Bundt Cake
This recipe came about from too many oranges hanging around the kitchen! This cake takes a whole orange (yes, peel and all), and keeps the cake moist and decadent.
Recipe
Ingredients:
1 stick of unsalted butter, melted
¾ c organic cane sugar
½ c organic light brown sugar
4 eggs, room temperature
1 tsp vanilla extract
¼ c sour cream
1 tsp baking soda
2 tsp baking powder
½ tsp sea salt
⅛ tsp cardamom powder (*optional)
¼ tsp cinnamon
2 cups org. whole grain soft white or all purpose flour
1 medium Navel orange, seeds removed, and blended whole (blender or food processor works well)
For the Glaze/Crust:
Sugar/Nut Crust: 1-2 tbsp butter, extra flour for dusting, ½ cup chopped walnuts or pecans, ¼ c brown sugar
Glaze: 3 tbsp unsalted butter, ⅓ cup brown sugar, ⅓ cup orange juice, ¼ tsp sea salt
Instructions:
Preheat oven to 350
Melt the butter, and let cool slightly. With a stand mixer or hand held mixer, cream together the butter and sugars. Next, add one egg at a time, then beat until fully incorporated and slightly paler in color. Meanwhile in another bowl, whisk together the dry ingredients—flour, spices, salt, baking powder/soda. Add the sour cream, vanilla, and the blended orange to the sugar mixture, and whisk together until incorporated, then mix in the dry ingredients until batter is smooth.
Prepare the Bundt pan:
Melt about 1-2 tbsp of butter and add it to the bottom of the Bundt pan, use your fingers to push the butter up around the sides and middle until the pan is coated. Next, use a tbsp or 2 of flour to coat the pan and keep everything from sticking (just use gravity and tilt the pan and pat the sides to get the flour to move around, discard any excess). Next, sprinkle in the sugar and walnuts/pecans around the base.
Pour in the batter over the nut and sugar mixture, spread out evenly. Bake for 50-60 minutes or until toothpick comes out clean.
With about 5 min left on the cake, make the glaze:
In a small pan, set to medium heat, melt the butter and sugar together. After the sugar is mostly dissolved, whisk in the juice and salt. The mixture will bubble and foam, just keep whisking for a minute or two, then turn off the heat and mix till smooth and bubbles are gone.
One the cake is done, immediately poke a few holes around the base of the cake, and use a spoon to pour out half the glaze (you want the glaze to soak into the cake and the middle and sides, you may need a knife to gently pull the sides open for some glaze to get in there). Next, carefully lay the cake plate over the Bundt pan and flip the cake out (be sure to pull the cake gently with a knife around its edges and middle before doing this step, to ensure it doesn’t stick). Repeat the poking holes/pouring glaze process over the top of the cake. Then let sit for 30 minutes to an hour before serving.
This cake goes great with fresh whipped cream or vanilla ice cream.
