This orange cake is the perfect tea-time dessert. It’s mild, light, and adds just enough sweet to your afternoon beverage of choice.
Truly, the best part about this cake is it’s simplicity. It’s not fussy with frostings, filling, or competing flavors. The orange is perfectly subtle and not at all over-powering. (In fact if you’re looking for an orange-forward dessert, try these instead: Portuguese Orange Cake and Orange Almond Cookies instead). While easy to eat, it’s actually very quick to prepare. The batter is oil based rather than butter based, so no electric mixer is needed. Just your old-fashion whisk or wooden spoon.
After baking, you spoon or drizzle a simple orange glaze over the top, which soaks immediately into the cake. This helps maintain the moisture and adds an extra dose of flavor with the butter in the glaze. It’s absolutely delicious and made even better when served with a hot cup of coffee or tea.
Chances are, you already have all the ingredients in your cupboard too, so no time like the present to make your own and celebrate the juicy oranges that are in season!
Orange Bundt Cake
- 2 cups Flour
- 1½ tsp. Baking powder
- ¼ tsp. Baking soda
- ½ tsp. Salt
- 1/4 tsp. Ground cardamom
- 1 cup Sugar
- 2/3 cup Oil (any neutral tasting oil) vegetable, grapeseed, sunflower, etc.
- 3 Eggs
- 2 tsp. Vanilla
- 1/3 cup Orange juice
- Zest Of one orange
- 1/3 cup Yogurt whole or greek yogurt work; or sour cream
- 2 tbsp. Butter
- 1/2 cup Granulated sugar
- Pinch Salt
- 2 tbsp. Orange juice (water)
- Preheat oven to 350F degrees. Generously grease a Bundt pan; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and ground cardamom; set aside.
- In a large bowl, whisk together the sugar and oil until smooth. Add eggs, one at a time. Add the vanilla and yogurt.
- Alternate between adding the flour mixture and orange juice to the sugar and egg mixture, starting and ending with the flour mixture.
- Pour batter into the prepared Bundt pan. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack, set over a plate or piece of parchment.
- While cake cools, make the orange glaze.
- In a small saucepan, combine the butter, sugar, salt, and orange juice. Stir constantly until the sugar is dissolved and the mixture is thickened. Using a spoon or brush, slowly drizzle or brush the cake with the orange glaze, watching it absorb evenly into the cake. Slice and serve.