Orange Bundt Cake with Maple Walnut Glaze

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 seemed too good to pass up, topped with maple walnuts and now you’re talking!

The dark days of winter always seem brighter with citrus in the house and this orange bundt cake takes a seasonal darling and uses it in every ounce possible. It’s the unofficial start to long summer days with a long weekend here in New Zealand so citrus season will soon be over as the season of carefree warmth beckons.

So as I bustle away in the office and I’ve been I’m fighting off a weird virus which is tiring me out, I still had to find time for cake. No matter what, there is always time for cake, especially an orange cake.

Now I know, I just had a recipe that included orange, but these two recipes couldn’t be more different and this is a perfect warming cake when the weather outside is a little cool. Quite honestly, I just never tire of citrus and I hope you give this recipe a go as it was enjoyed by all who ate it.

Orange Bundt Cake with Maple Walnut Glaze
Recipe by Roamingtaste
Serves 10

Ingredients:
Cake
100 grams/3.5 ounces, butter softened
3/4 cup superfine/caster sugar
3 eggs
1/4 cup Greek yogurt
1/4 cup orange juice
Zest of 2 oranges
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
Frosting
2 1/4 cups confectioner’s/icing sugar
50 grams/1.75 ounces butter, slightly softened
1/2 cup reduced orange juice
1 inch orange peel, finely chopped
Maple Walnuts
1 tablespoon reduced orange juice
1 tablespoon brown sugar
2 tablespoons maple syrup
1/3 cup walnuts, roughly chopped
Pinch sea salt

Directions
Preheat the oven to 180°C/355F and grease the bundt tin.

Cream the butter and sugar for 3 minutes until light and fluffy. Beat in 1 egg until well combined and fluffy, approximately 1 minute, repeat with the remaining eggs.

Place the zest and juice into a small bowl and mix with the yogurt and extract (or vanilla bean paste as seen below) until well combined. Add the juice mixture and the extract into the butter mixture.

Sift the flour, baking powder and baking soda into the orange mixture and mix until smooth.

Pour into the prepared tin and bake for 40 minutes or until  skewer comes out clean.

Set aside on a cooling tray, before inverting onto a plate.

To make the frosting, place orange juice in a saucepan on medium heat until it’s simmering and has reduced slightly.

Place 1 tablespoon of the juice in a frying pan and the remaining in a bowl, allow to cool for 5 minutes then add in the butter and icing sugar, 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 orange juice and place on a high heat until bubbling, stirring to coat evenly.

Sprinkle the sea salt over the walnuts and place carefully on top of the cake (they will be a little sticky).

Slice and serve, it’s best with accompanied with a hot beverage.

Orange Bundt Cake with Maple Walnut Glaze

Orange Bundt Cake with Maple Walnut Glaze

Yield: Serves 10
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 15 minutes
Total Time: 1 hour 5 minutes

Orange cake with orange frosting feels approriately bright on those dark gray days and those maple walnuts add an additional depth to this dish

Ingredients

  • Cake
  • 100 grams/3.5 ounces, butter softened
  • 3/4 cup superfine/caster sugar
  • 3 eggs
  • 1/4 cup Greek yogurt
  • 1/4 cup orange juice
  • Zest of 2 oranges
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Frosting
  • 2 1/4 cups confectioner's/icing sugar
  • 50 grams/1.75 ounces butter, slightly softened
  • 1/2 cup reduced orange juice
  • 1 inch orange peel, finely chopped
  • Maple Walnuts
  • 1 tablespoon reduced orange juice
  • 1 tablespoon brown sugar
  • 2 tablespoons maple syrup
  • 1/3 cup walnuts, roughly chopped
  • Pinch sea salt

Instructions

Preheat the oven to 180°C/355F and grease the bundt tin.

Cream the butter and sugar for 3 minutes until light and fluffy. Beat in 1 egg until well combined and fluffy, approximately 1 minute, repeat with the remaining eggs.

Place the zest and juice into a small bowl and mix with the yogurt and extract (or vanilla bean paste as seen below) until well combined. Add the juice mixture and the extract into the butter mixture.

Sift the flour, baking powder and baking soda into the orange mixture and mix until smooth.

Pour into the prepared tin and bake for 40 minutes or until  skewer comes out clean.

Set aside on a cooling tray, before inverting onto a plate.

To make the frosting, place orange juice in a saucepan on medium heat until it's simmering and has reduced slightly.

Place 1 tablespoon of the juice in a frying pan and the remaining in a bowl, allow to cool for 5 minutes then add in the butter and icing sugar, 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 orange juice and place on a high heat until bubbling, stirring to coat evenly.

Sprinkle the sea salt over the walnuts and place carefully on top of the cake (they will be a little sticky).

Slice and serve, it's best with accompanied with a hot beverage.

Notes

Recipe by Roamingtaste

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