Bready or Not: Sicilian Orange Bundt Cake

Posted by on Aug 31, 2022 in Blog, Bready or Not, breakfast, bundt, cake | 0 comments

If you’re in need of a refreshing summer bundt cake, look no further. This Sicilian Orange Bundt Cake is it.

Bready or Not: Sicilian Orange Bundt Cake

This is a super-easy cake to make. The ingredients are minimal. It doesn’t make a massive cake. The oranges get used in the cake and in the glaze, so nothing is likely to go to waste.

Bready or Not: Sicilian Orange Bundt Cake

I love that the orange makes the cake look orange AND taste orange. There is something aesthetically pleasing about that. No surprises, no fake-outs. Orange cake tastes like orange. Got it.

Bready or Not: Sicilian Orange Bundt Cake

If you have any leftovers, no worries. I found that the cake freezes wonderfully, even glazed. Freeze those extra slices the first day and they’ll taste fresh when you thaw them later!

Modified from Food & Wine September 2020 issue.

Bready or Not: Sicilian Orange Bundt Cake

This light bundt cake is orange in appearance and in flavor, with a sweet orange glaze for added oomph! Modified from Food & Wine September 2020 issue.
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Keyword: bundt cake, citrus
Author: Beth Cato

Equipment

  • small bundt cake pan

Ingredients

Cake

  • 2 cups all-purpose flour
  • 3 large oranges zested and juiced
  • 1 1/2 Tablespoons baking powder
  • 1 1/2 cups white sugar
  • 1/2 cup vegetable oil
  • 3 large eggs room temperature

Glaze

  • 3/4 cup confectioners’ sugar
  • 3 teaspoons orange juice
  • orange zest

Instructions

  • Preheat oven at 350-degrees. Use a baking spray with flour (or alternatively, some extra vegetable oil and flour) to coat the interior of the bundt pan. Set aside.
  • In a small bowl, combine the flour, 2 Tablespoons of orange zest (the rest reserved for the glaze), and baking powder. Set aside.
  • In a big mixing bowl, beat together sugar, vegetable oil, and eggs on high speed until it becomes quite pale, about a minute and a half. Add 1 1/4 cups orange juice, beating until combined. Gradually mix in the dry ingredients, scraping bottom of bowl as needed.
  • Pour batter into the pan. Bake for 45 minutes, until the middle passes the toothpick test. Cool for about 20 minutes, then invert it onto a rack to completely cool, speeding the process in the fridge if desired.
  • Make the glaze. Measure out the sugar. Add orange juice and any remaining zest. If mixture is thick, add a touch more juice; if runny, add more sugar. It should be a thick texture as it is drizzled on the cake. Let glazed cake set at least 30 minutes at room temperature or in fridge before slicing in.
  • Cake is great kept sealed at room temperature for up to 3 days. It can also be sliced and frozen, glaze and all, and makes for a delicious treat even weeks later.

OM NOM NOM!

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