Whole Orange Bundt Cake Food

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.

MOIST GLAZED ORANGE BUNDT CAKE

Steps:

• Preheat the oven to 350F. Spray a nonstick Bundt pan with cooking spray.
• Put the eggs in a medium bowl and mix. Add orange juice, orange zest, sour cream and vanilla to the egg and mix until combined.
• Put flour, sugar, baking powder, baking soda, and salt in another large bowl. Add butter and mix with electric mixer on the lowest speed until combined and the mixture is crumbly. Add the egg mixture and mix with the mixer for several minutes until smooth.
• Transfer the cake batter into the bundt pan and smooth out surface. Bake for 55 minutes, or until the toothpick inserted in the center comes out clean. Cool the cake for 20 minutes, then invert it into a plate.
• While the cake is cooling, make the glaze. To make a glaze, put powdered sugar and orange juice concentrate in a bowl and mix until smooth. Pour the glaze all over the orange bundt cake while it's still warm (right after you inverted the cake on a plate).

WHOLE ORANGE BUNDT CAKE

Steps:

• Place a rack in the middle of the oven and preheat oven to 350 degrees F.
• Grease a bundt pan with butter, shortening, or nonstick baking spray. Grease every nook and cranny. Dust generously with flour and knock the excess flour out of the pan. Set aside.
• Let's first make the crumble. In a medium bowl stir together flour, brown sugar, spice, and salt. Add the butter and use your fingers to your the butter into the dry mixture, creating a crumble. Set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• Now let's grind up the oranges. Chop whole oranges into 2-inch chunks - peel and all! You'll want to use oranges that don't have a very thick peel and pith. Choose oranges that have a thinner peel and are relatively seedless.
• Place the oranges in the bowl of a food processor fitted with the blade attachment. Place the lid on the food processor, and pulse a few rounds to start.
• Process the oranges on low speed until the peel, flesh and juice begin to meld, creating a well ground, thick orange mixture. The mixture won't be completely smooth. It's ok if there are small pea size chunks of peel in the mixture. Spoon mixture into a glass measuring cup and measure 1 1/2 cups ground orange to use in the cake. Set aside the measured orange mixture.
• In the bowl of a stand mixer fitted with a paddle attachment, place softened butter and sugar. Beat on medium speed until the mixture is light and fluffy, about 3 to 5 minutes.
• Stop the mixer and scrape down the sides of the bowl. Beat in eggs, one at a time, on low speed, beating for 1 minute between each addition.
• Beat in the vanilla extract until well combined.
• On low speed, add half of the dry ingredients. Stir on slow speed just to incorporate.
• Add the orange mixture and sour cream and mix to just combine.
• Add the final half of the dry ingredients. Stir on slow speed just to incorporate. Stop the mixer and scrape down the sides and the bottom of the bowl to find any hidden flour pockets. They're in there!
• Give the cake batter one last burst of energy, mixing on medium-high speed for about 30 seconds, just to get it all well incorporated.
• Spoon half of the thick cake batter into the prepared pan and smooth the even. Add just over half of the crumble mixture and lightly swirl with a butterknife.
• Add the remaining cake batter to the pan and smooth. Add the remaining crumble and again use the butterknife to swirl the cake batter over the crumble mixture - incorporating it.
• Bake for 45 to 55 minutes, or until a skewer inserted into the cake comes out with moist crumbs, not wet batter.
• Place on a wire rack to cool for 20 to 30 minutes. Before inverting the cake onto a wire rack, gently run a knife down the sides to help loosed any bits that may have stuck.
• The key is to invert the cake while it's just lightly warm, but not hot.
• Slice and serve! You're welcome to add a glaze. I like this cake served with lightly whipped cream and coffee.

ORANGE GLAZED BUNDT CAKE

Steps:

• In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange zest and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk. , Pour into a greased and floured 6-cup fluted tube 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. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.