ORANGE GRAHAM CRACKER BUNDT CAKE
Can be used as a dessert, snack cake or breakfast cake. The glaze is optional but very good. Moist and delicious. A huge favorite around here.
Provided by Marg CaymanDesigns
Categories Breakfast
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Grease and flour a 10-inch bundt pan.
- Combine the flour, brown sugar, graham cracker crumbs, baking powder, baking soda, salt, cinnamon, softened light butter, applesauce, orange juice and the eggs. Beat until smooth about 2 to 3 minutes. Stir in the walnuts and pour the batter into the prepared pan.
- Bake at 350 degrees F for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cake stand in pan for 20 minutes. Invert cake onto a serving plate and drizzle with glaze.
- Directions for glaze: Mix confectioners sugar, vanilla and 1 Tbls. of orange juice. Mix more orange juice until the glaze is smooth and thin enough to drizzle over cake. Stir in orange zest.
Nutrition Facts : Calories 364.1, Fat 13.3, SaturatedFat 4.6, Cholesterol 56.7, Sodium 506.1, Carbohydrate 55.9, Fiber 2, Sugar 33.2, Protein 6.7
ONE-BOWL ORANGE GRAHAM BUNDT CAKE WITH BROWN SUGAR GLAZE
Make and share this One-Bowl Orange Graham Bundt Cake With Brown Sugar Glaze recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 350 (set oven rack to second-lowest position).
- Grease and flour a 10-inch bundt pan.
- In a large bowl mix together all cake ingredients excetp the nuts until well blended and smooth (about 3 minutes).
- Mix in walnuts.
- Transfer to prepared bundt pan.
- Bake for about 40-50 minutes or until cake tests done.
- Invert onto a plate.
- Let cake stand for 30 minutes before glazing.
- For the glaze; in a bowl mix together all glaze ingredients until smooth adding in more water if needed to make a thick consistancy for glazing.
- Drizzle over cake.
Nutrition Facts : Calories 493.4, Fat 25.4, SaturatedFat 11, Cholesterol 93.5, Sodium 520.6, Carbohydrate 63.6, Fiber 1.6, Sugar 49.6, Protein 5.3
ORANGE BUNDT CAKE
Bundt cakes are super easy to make. Made this recipe up myself. I used the same ratios of wet to dry ingredients from "Death by Chocolate" recipe. Worked also well with Blueberry, Lemon, and Raspberry variations. Will post those separately if anybody wants them.
Provided by Chef Booshman
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Beat eggs, sour cream, orange juice, and oil together in a large bowl until thoroughly mixed.
- Add cake mix, pudding mix, food coloring and orange zest.
- Beat until smooth.
- Spray Bundt pan with vegetalbe oil spray (PAM).
- Pour into Bundt or tube pan and bake for 1 hour.
- When cool, cover pan with a dinner plate. Invert to remove cake from pan.
- Sift powdered sugar on top of cake.
Nutrition Facts : Calories 518.2, Fat 28.7, SaturatedFat 6.2, Cholesterol 108, Sodium 536.4, Carbohydrate 59.3, Fiber 1.4, Sugar 43.5, Protein 6.9
ORANGE CAKE WITH BROWN SUGAR AND OATS
Easy orange cake with a few healthy extras like chia seeds, flax seeds, oats, and brown sugar thrown in to make it feel virtuous!
Provided by Josiejo01
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan and line with parchment paper.
- Combine flour, sugar, oats, ground chia seeds, and flaxseed meal in a large bowl; mix well.
- Whisk eggs lightly in a separate bowl. Mix in orange juice and orange zest. Beat in butter and milk. Add egg mixture gradually to the flour mixture and whisk until well incorporated. Pour batter in the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 52.5 g, Cholesterol 107.7 mg, Fat 17.3 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 9.8 g, Sodium 40.5 mg, Sugar 34.6 g
APPLE-NUT CINNAMON BUNDT CAKE WITH BROWN SUGAR GLAZE
Make and share this Apple-Nut Cinnamon Bundt Cake With Brown Sugar Glaze recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h55m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 325 degrees.
- Grease and flour a 12-cup bundt pan.
- In a bowl using an electric mixer beat the oil with white and brown sugar until well blended (about 4 minutes).
- Add in eggs and vanilla; beat until well combined.
- In a small bowl combine the flour with baking soda, cinnamon and nutmeg; add to the sugar mixture; mix until combined.
- Fold in the apples and nuts.
- Transfer to the bundt pan and bake for about 1 hour and 30 minutes, or until the cake tests done.
- Cool in pan for 20 minutes, then remove to wire rack.
- To make glaze: In a heavy saucepan combine butter, brown sugar, white sugar and whipping cream; bring to a boil and simmer over medium heat stirring or whisking constantly for 1 minute.
- Stir in the vanilla.
- Drizzle the warm glaze over the cake.
Nutrition Facts : Calories 734.4, Fat 44.4, SaturatedFat 9.5, Cholesterol 69.1, Sodium 202.6, Carbohydrate 80.5, Fiber 3.5, Sugar 52.3, Protein 7
BROWN SUGAR POUND CAKE WITH BROWN SUGAR GLAZE
This is an old recipe--one of my Grandma's. I thought I would put it on Zaar for other people to enjoy, and to make sure I don't lose it.
Provided by FloridaGrl
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Beat shortening,butter and brown sugar at medium speed with an electric mixer 2 minutes or until creamy. Add eggs, one at a time, beating well after each addtion.
- Combine flour,salt,and baking powder; add alternately with milk, beginning and ending with flour mixture. Stir in flavoring. Pour batter into a greased and floured 12-cup bundt pan.
- Bake at 300 for 1 hour and 15 minutes or until a long wooden pick inserted into the center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan, and cool completely on a wire rack. Pour warm glaze over cake. Let cake stand 30 minutes or until glaze is firm.
- BROWN SUGAR GLAZE:.
- Melt butter in a medium saucepan over medium heat. Whisk in brown sugar, and cook 1 minute.
- Add milk, powdered sugar, and vanilla; whisk until creamy. Remove from heat, and pour immediately over cooled cake.
BROWN SUGAR GLAZE
Make and share this Brown Sugar Glaze recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 1 1/2 cups (approx)
Number Of Ingredients 5
Steps:
- In a small saucepan whisk 1/2 cup brown sugar with butter and cream over low heat until the sugar dissolves; remove the pan from the heat.
- Whisk in icing sugar and molasses.
- Let sit at room temperature or chill until the mixture is desired texture, then spread or drizzle over cake or sweet rolls.
- Store any unused glaze in the fridge.
ONE-BOWL KENTUCKY BUTTER CAKE
This is an easy one-bowl recipe! If you prefer more sauce on the cake, then the butter sauce can easily be doubled.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- Grease and flour a 10-inch tube pan or a 12-cup bundt pan.
- In a large bowl combine all cake ingredients; beat on low speed until moistened, then beat for another 3 minutes at medium speed.
- Pour the batter into prepared pan.
- Bake for 50-60 minutes or until cake tests done.
- For the butter sauce; in a saucepan, over low heat combine all sauce ingredients; cook just until the butter melts, stirring occasionally (do not boil).
- When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw; pour the sauce all over the warm cake.
- Let stand 5 minutes, or until sauce is absorbed.
Nutrition Facts : Calories 612, Fat 27.1, SaturatedFat 16.4, Cholesterol 150.6, Sodium 569.9, Carbohydrate 85.4, Fiber 1, Sugar 56.7, Protein 7.5
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- Lower the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray the inside of a 10 inch bundt pan with nonstick spray or grease thoroughly with butter. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the orange zest and juice. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick.
- Pour/spoon the batter evenly into the bundt pan. Bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 10 minutes inside the pan.
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