Orange Bavaria Bundt Cake with Cream Glaze
I love bundt cakes! These tall, soft, and moist American ring cakes.
I named this recipe: Orange Bavaria Bundt Cake, because I used the beautiful “Bavaria” pan by Nordic Ware (Bavaria bundt pan). With these pans, the bundt cake bakes perfectly and looks very attractive, but you can also bake it in a regular pan with a central hole, although in fact, the characteristic of a bundt cake is its fluted shape, inspired by the traditional European cake known as “Gugelhupf”.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 4-5 people
- Cuisine: International
Ingredients
- 3 1/4 cups Flour
- 1 cup Butter (softened)
- 1 cup Sugar (caster)
- 3/4 cup Brown Sugar (raw)
- 3 Eggs (at room temperature)
- 1 yolk (at room temperature)
- 3/4 cup Buttermilk (or: 90 g low-fat yogurt + 90 g skim milk and a few drops of lemon juice)
- 2 tsp Baking powder
- 1 tsp Salt
- 1 1/2 tbsp Orange Juice
- 1 tbsp Vanilla Extract
- 1 to taste Orange Zest
- 1 tsp Ground Cinnamon ((optional))
- to taste Ground Ginger ((optional))
- to taste Chopped Pistachios (for decoration, optional)
- 1/3 cup Heavy Cream ((cold from the refrigerator))
- 2 cups Powdered Sugar
- 1 tsp Vanilla Extract
Tools
- Pan Bavaria, Nordic ware
Preparation
First, sift the flour with the baking powder, salt and set aside.
Preheat the oven to 350°F in static mode.
Place the butter, sugars, vanilla, grated orange zest, cinnamon, and ginger in a bowl and work them with the paddle attachment of the stand mixer (or electric mixers) for about 5 minutes at medium speed until the butter is creamy.
Add the eggs and yolk, one at a time, continuing to mix at low speed.
Combine the flour and baking powder with the egg mixture in three parts, alternating with the buttermilk and orange juice, continuing to mix at medium/low speed until well combined.Grease thoroughly (especially if the pan is very fluted like mine) and flour a 20 cm pan, pour the batter inside the pan and bake for 40/50 minutes or until well browned. Check the cake’s doneness with a toothpick inserted sideways, not directly in the center.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
At this point, remove the bundt cake from the pan and let it cool completely on a cooling rack.Take a bowl (possibly cold from the fridge, like the beaters, especially in summer) and pour in the cream (also cold from the fridge), initially whip at low speed (to incorporate more air) and add the powdered sugar, a little at a time and the vanilla essence.
After 10 minutes of removing the cake from the oven, place it on a serving plate and pour the glaze prepared earlier over the Orange Bavaria Bundt Cake, now cool.
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Notes and Tips
If, like me, you love bundt cakes, I recommend this delicious “Cream Bundt Cake with Toffee Glaze”
Homemade buttermilk: if you can’t find buttermilk at the supermarket, you can easily make it at home: mix half skim milk and half low-fat yogurt, add a few drops of lemon juice, mix well and let it rest outside the fridge for about 15 minutes.
Shopping Tips!!!
To make this bundt cake, I used the wonderful Bavaria pan by Nordic Ware, which, besides being aesthetically stunning, cooks and unmolds perfectly (the cast aluminum distributes heat evenly, that’s what makes the difference!) you can find it on Amazon
