Orange Bundt Cake

This Orange Bundt Cake recipe includes orange juice and yogurt alongside butter and eggs for a light cake coated in an orange frosting; finished with an optional maple walnut halo to add a little sunshine into the dark days of winter.

Ingredients and substitutions for Orange Bundt Cake

• Butter: Butter must be room temperature here to create the nice and fluffy base of the cake. Unsalted was used, though, you can substitute with salted butter.
• Sugar: Superfine or caster sugar gives sweetness without adding additional flavor so the lemon flavors can come to the fore. You could substitute with raw sugar or half and half with brown sugar, though your cake would have slightly more caramel flavor. Icing or powdered sugar is best in the frosting because it dissolves into the orange juice thanks to it’s incredibly fine texture.
• Plain flour: The finer crumb in plain flour gives our sponge cake it's signature texture. However, you can substitute in equal measure with self-raising flour and omit the baking powder.
• Baking powder: This helps our cake rise so to create the nice light crumb and avoid a dense cake. Baking powder can expire, so it's best to check the best before date.
• Eggs: Room temperature eggs are essential to bind with the butter and sugar. This allows more air to be introduced and gives our cake that nice and light texture.
• Oranges: Whole orange is required here as the zest flavors the batter and fresh orange juice the glaze that soaks into the cake. Medium Valencia or Naval oranges will work perfectly.
• Walnuts: Raw walnuts are best used for the topping so the maple flavor infuses best.

See recipe card for quantities.

How to make Orange Bundt Cake:

Step 1: Cream: Whip the butter and sugar until pale and fluffy.

Step 2: Egg a do: Add in one egg and beat until smooth and repeat with remaining eggs.

Step 3: Orange flavors: Add the orange flavors and yogurt and combine.

Step 4: Dries: Add in the dry ingredients and beat until just combined.

Step 5: Bake: Spoon into the bundt tin and bake until golden.

Step 6: Cool: Allow to cool completely and invert onto a serving plate.

Step 7: Reduce your orange juice: Place the juice in a saucepan and simmer until reduced.

Step 8: Frost it: Whip the reduced juice and remaining frosting ingredients and spead over the cake.

Step 9: Maple topping: Cook the maple walnut topping and spoon over the top of the cake.

Step 10: Serve: Slice and serve with a cup of favorite hot drink. Enjoy!

More cakes you'll love

Orange Cranberry Cake

Portokalopita - Greek Orange Phyllo Cake

Pumpkin Cake

Orange Bundt Cake with Maple Walnut Glaze

Sylvie Taylor

This Orange Bundt Cake recipe includes orange juice topped with an orange frosting and crown of maple walnuts to brighten up dark winter days.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Servings 10

Calories 461 kcal

Ingredients

  

1x2x3x

Cake

• 100 grams / 3.5 ounces butter softened
• 150 grams / ¾ cup superfine/caster sugar
• 165 grams / 3 large eggs room temperature
• 71 grams / ¼ cup Greek yogurt
• 60 milliliters / ¼ cup orange juice
• 12 grams / 2 tablespoons orange peel finely chopped
• 1 teaspoon vanilla extract
• 320 grams / 2 cups plain flour
• 8 grams / 2 teaspoons baking powder
• 5 grams / 1 teaspoon baking soda

Frosting

• 265 grams / 2 ¼ cups confectioner's/icing sugar
• 50 grams / 1.75 ounces butter slightly softened
• 125 milliliters / ½ cup orange juice reduced (see note)
• 6 grams / 1 tablespoon orange peel finely chopped

Maple Walnuts

• 1 tablespoon orange juice reduced (see note)
• 12 grams / 1 tablespoon brown sugar
• 40 grams / 2 tablespoons maple syrup
• 33 grams / ⅓ cup raw walnuts roughly chopped
• ¼ teaspoon sea or kosher salt

Instructions

 

Cake

• Preheat your oven to 180°C/355F and grease the bundt tin.
• Place the butter and sugar into a bowl and beat until light and fluffy, approximately 3 minutes with a hand beater.
• Add in 1 egg and beat until well combined and fluffy, approximately 1 minute, repeat with the remaining eggs.
• Place the zest and orange juice into a small bowl and mix with the yogurt and extract until well combined.
• Add the juice mixture and the extract into the butter mixture and beat until well combined and smooth.
• Sift the flour, baking powder and baking soda into the orange mixture and beat on low until just combined and no dry patches remain in the bowl.
• Pour into the prepared tin and bake for 40 minutes or until a skewer comes out clean.
• Set aside on a cooling tray, before inverting onto a serving plate.

Frosting

• To make the frosting, place the orange juice in a saucepan on medium heat until it's simmering and has reduced slightly, approximately 3 minutes.
• Set aside 1 tablespoon of the juice in a frying pan and pour the remaining in a bowl, allowing to cool for 5 minutes.
• Add butter and icing sugar to the bowl with the orange juice, beat until smooth.
• Spread the frosting over the cake evenly.

Maple walnuts

• Add the maple syrup, brown sugar and walnuts to the frying pan with the tablespoon of reduced orange juice and place on a high heat until bubbling, stirring to coat evenly.
• Sprinkle the sea salt over the walnuts and spoon carefully on top of the cake (they will be a little sticky).
• Slice and serve, alongside your favorite hot beverage.
• Dig in!

Notes

• Reducing the orange juice: Simmering the juice allows the sugars to caramelize and will intensify the overall flavor to be stronger within the frosting. You do not want to simmer it for more than 3 minutes so as it doesn't reduce too much.
• Allow the cake to cool before frosting: Frosting the cake is best when it's almost completely cool so it holds.
• Keeping the cake: The cake will keep well for up to 4 days, if kept covered.

Recipe by Roamingtaste

Nutrition

Calories: 461kcal

Keyword cake, citrus, winter baking

Tried this recipe?Let us know how it was!