Italian Orange Bundt Cake Recipes

ORANGE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees and spray a 10 cup bundt pan with baking spray.
• Sift together the flour, baking powder, baking soda, and salt.
• Add the butter and sugar to your stand mixer on medium speed until lightened in color and fluffy, about 3 minutes.
• Add in the eggs one at a time, then add the vanilla extract and orange zest.
• In a bowl, combine orange juice and buttermilk.
• To your stand mixer, on the lowest speed setting add in half of the orange juice mixture, then half the flour mixture.
• Add in the the remaining of the orange juice mixture and the remaining flour until just combined.
• Pour the batter into you bundt cake pan and bake 50-55 minutes.
• Let cake cool at least 20 minutes before removing from bundt pan.

ITALIAN ORANGE BUNDT CAKE

Steps:

• Pre-heat oven to 350° (180° celsius), lightly grease and flour a 9 ½-10 inch (24 cm) bundt pan.
• In a medium bowl whisk together the flour, baking powder, baking soda, zest and salt.
• Beat together the eggs and sugar until light about 3-5 minutes.
• Beat together the vegetable oil, yogurt and milk, 2 minutes, then add the dry ingredients and combine. Add the egg mixture and beat for 2 minutes until smooth and completely combined.
• Pour into the prepared pan and bake for approximately 20-30* minutes. Check for doneness with a toothpick. Let the cake cool in the pan, then remove to a wire rack or plate, dust with powdered sugar before serving if desired or serve with a dollop of chantilly cream.

BLOOD ORANGE OLIVE OIL BUNDT CAKE

Steps:

• Heat oven to 325F degrees. Spray an 11-cup Bundt pan (the regular size) with nonstick spray, and sprinkle lightly with flour. Tilt the pan and tap, tilt and tap, until flour lightly coats the inside, including the center post.
• In the bowl of a stand mixer, beat together the eggs, sugar and salt until the eggs are pale yellow, about 1-2 minutes. Add zest of a blood orange and zest of a lemon and mix. Add olive oil, milk, 3 tablespoons blood orange juice and almond extract and mix well.
• Measure flour and baking soda into a separate bowl and whisk to combine. Add this flour mixture to the wet mixture, and mix on low for a few seconds, to combine. Do not over mix or you will make a tough cake because you will have developed the gluten in the flour.
• Pour into prepared Bundt pan and bake for about 35 minutes, until cake is golden brown on top and a wooden toothpick or skewer stuck into the center comes out clean.
• When cake is done, remove from oven and allow to cool in pan for 20 or so minutes. Run a thin plastic spatula around the edge where the cake meets the pan, just to loosen it. Place a wire cooling rack on top of the pan, and, holding the cake pan AND the rack together, invert the warm cake onto the rack. Put the rack with cake onto the counter, and gently and slowly remove the cake pan, revealing your gorgeous Bundt cake.
• Allow to cool completely, at least an hour or even more.
• Make glaze: While cake is cooling, make the glaze. In a small, deep bowl, use a small spoon to stir together powdered sugar, blood orange juice, half and half and vanilla. The glaze will be slightly pink from the blood orange juice. When cake is entirely cool, drizzle all the glaze over the cake. (If you add the glaze while the cake is hot, it will soak in and won't be as visible.)
• Slice and serve. Serves 8-10, maybe 12, depending on size of slices.

LISA'S ORANGE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®).
• Stir flour, white sugar, baking powder, baking soda, and salt together in a large bowl. Mix yogurt, oil, 1/4 cup of orange juice, eggs, 4 teaspoons of orange zest, and vanilla extract together in another bowl. Stir into the flour mixture until evenly combined, and pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from the oven and let cool completely on a wire rack, about 30 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
• Meanwhile, whisk confectioners' sugar, remaining 1/4 cup orange juice, and remaining 2 teaspoons orange zest together for glaze. Pour over cooled cake.

CIAMBELLA ORANGE ITALIAN CAKE

Steps:

• Preheat oven to 350 Degrees F.
• Oil and then flour a bundt 10 inch pan.
• Sift flour, salt, and powder together.
• Beat eggs and the sugar until no grains are felt between the fingertips, about 7 minutes.
• Eggs and sugar should be doubled and very pale in colour.
• In thirds sprinkle flour over, and beat until just mixed, and alternating with the juice and oil.
• End with the flour.
• Pour into cake pan.
• Bake 40 minutes, until done.
• (s slight impression of your finger when touched>) Remove to wire rack, and cool.
• Tip out, cool.
• Sprinkle with a dusting of powdered sugar.

ORANGE BUNDT CAKE

Steps:

• In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Pour batter into pan. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the glaze ingredients; drizzle over cake.

STRAWBERRY-ORANGE BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with baking spray.
• Combine flour, baking powder, and salt in a bowl.
• Beat sugar, vegetable oil, orange juice, eggs, and vanilla in a large bowl with an electric mixer. Beat in dry ingredients until thoroughly combined. Fold in strawberries and orange zest. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.
• Remove from the oven and let cool until cake easily removes from the pan, 15 to 30 minutes. Remove from the pan to a cooling rack and cool to room temperature, about 30 minutes more.
• Mix together powdered sugar, lemon juice, and orange juice for glaze. Spoon glaze over the cooled cake.