OOrange Bundt Cake – a bright, flavorful, wonderful moist, and tender cake. This easy cake has a dense but moist crumb full of orange flavor. The orange glaze adds even more sweet citrus flavor to the cake. This Orange Bundt cake is the perfect cake for breakfast or coffee time.

Orange Bundt Cake

Orange Bundt Cake - a bright, flavorful, wonderful moist, and tender cake. This easy cake has a dense but moist crumb full of orange flavor. The orange glaze adds even more sweet citrus flavor to the cake. This Orange Bundt cake is the perfect cake for breakfast or coffee time.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Servings: 12 pieces, 1 Cake
Author: Maria Haydn

Ingredients

batter

  • 180 ml vegetable oil
  • 3 eggs large
  • 2 tbs orange zest freshly grated,from organic orange
  • 60 ml orange juice fresh
  • 280 g yoghurt
  • 250 g granulated sugar
  • 300 g all purpose flour
  • 100 g chocolate chopped
  • 1 tbs orange liqueur optional
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

glaze (optional)

  • 130 g confectioners sugar
  • 1-3 tbs milk or orange juice

Instructions

  • Position a rack in the center of the oven and preheat to 200° Celsius (390 degrees Fahrenheit). Lightly butter your “Gugelhupf” mould or bundt pan (tube pan) and dust with flour or bread crumbs, tap out the excess.
  • Sift the flour with the baking powder and the baking soda. In a small bowl, toss the chocolate (chopped) with about 2 tablespoons of the flour mixture and set aside.
  • Put granulated sugar, eggs, vanilla sugar and salt in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale in colour and doubled in volume, about 8 minutes.
  • Slowly add vegetable oil and beat carefully for about 30 seconds until combined. Add orange liqueur (optional), orange zest and yogurt and mix on low speed until incorporated. Add orange juice and mix again. Gently fold in the dry ingredients until there are no longer any lumps. Mix only until combined. Carefully fold in the prepared chocolate (optional).
  • Scrape the batter into the prepared pan. Place in the oven and bake for 10 minutes at 200° Celsius (390 degrees Fahrenheit). After 10 minutes reduce the temperature to 180° C (350 degrees Fahrenheit) and bake for 50 minutes.
  • The cake is done when it has browned slightly and a cake tester comes out clean when inserted into the middle. With oven mitts, put the pan onto a cooling rack, let cool for 10 minutes, then unmold.
  • Run a thin flexible knife or offset spatula around the inner edges of the pan. Turn the cake out of the pan: Place a serving plate on top of the pan and, pressing the plate firmly with one hand, invert the whole thing with the other, allowing the cake to release onto the plate. Carefully transfer the cake to a wire rack and let cool completely.

glaze (optional)

  • Mix the confectioners sugar with milk or orange juice. Start with one tablespoon of milk or orange juice and add more if needed. The glaze should not be too runny. Glaze the cooled cake and let dry a bit.