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 a maple walnut halo to add a little sunshine into the dark days of winter.
Bundt cakes might just be my most favorite kind of cake to make...why? Because they almost always turn out exactly how you want cake to taste - they go a long way and rarely if ever) turn out dry. So taking Orange (one of my favorite citrus flavors) and turning it into an Orange Bundt Cake seemed too good to pass up, topped with maple walnuts and now you're talking!
Why you'll love this
Bright orange flavor
Using orange juice in the cake and frosting allows for the flavors to really shine.
The orange frosting
A light orange frosting adds more orange flavor to this cake.
Maple walnut topping
The crunchy and slightly salty topping adds a contrast of flavor to the cake.
How to prepare Orange Bundt Cake
- Cream: Beat the butter and sugar until pale and fluffy.
- Egg a do: Add in one egg and beat until smooth and repeat with the remaining eggs.
- Orange flavors: Add the orange flavors and yogurt and combine.
- Dries: Add in the dry ingredients and beat until just combined.
- Bake: Spoon into the bundt tin and bake until golden.
- Cool: Allow to cool completely and invert onto a serving plate.
- Reduce your orange juice: Place the juice in a saucepan and simmer until reduced.
- Frost it: Combine the reduced juice and remaining frosting ingredients and spead over the cake.
- Maple topping: Cook the maple walnut topping and spoon over the top of the cake.
- Serve: Slice and serve with a cup of favorite hot drink. Enjoy!
Tips for the best Orange Bundt Cake
Reducing the orange juice: Simmering the juice allows the sugars to caramelize and will bring 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.
More cakes you'll love
Portokalopita - Greek Orange Phyllo Cake
How to make Orange Bundt 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.
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.
To make the 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.
Orange Bundt Cake with Maple Walnut Glaze
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 10
- Category: Cakes
Description
Orange Bundt Cake recipe with an orange frosting and crown of maple walnuts feels approriately bright on those dark gray days.
Ingredients
Cake
100 grams / 3.5 ounces, butter softened
170 grams / ¾ cup superfine/caster sugar
3 eggs, room temperature
71 grams / ¼ cup Greek yogurt
60 milliliters / ¼ cup orange juice
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)
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 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 bring 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: 461 calories per serve
Keywords: orange recipe, bundt cake, orange cake
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