The Classic Orange Bundt Cake.
You know those cakes that smell like home and family afternoons? This bundt cake is just like that: it has the authentic taste of classic homemade desserts.
It is prepared in a flash and requires only a few essential ingredients that we all have in our pantry. It is the perfect solution when you crave something good but have little time. I assure you that its intense orange aroma will win you over from the first bite. At my house, it was devoured in no time!
Try it and let me know if it disappears just as quickly at your place. Join me as we start whipping this up.
Happy baking, Giusi.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 40 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Orange Bundt Cake
- 2 cups all-purpose flour
- 3 eggs
- 6 tbsps granulated sugar
- 1 orange (grated zest)
- 3.5 tbsps vegetable oil
- 1 tbsp baking powder
- sugar crystals
- 1 orange (juice)
- 1 tbsp granulated sugar
Tools for the Orange Bundt Cake
- 1 Bundt Pan 9 inches
Steps for the Orange Bundt Cake
Work the sugar with the orange zest: remember, the more you work these two ingredients, the more intense the aroma will be.
Add the eggs and beat with a hand mixer until they are nice and fluffy.From this point on, proceed by working everything with a hand whisk or spatula, using gentle movements from bottom to top to avoid deflating the mixture.
Pour in the oil, the flour, and the baking powder that have been previously sifted.Pour the mixture into a greased and floured or parchment-lined pan, 9 inches in diameter.
Bake at 350°F in a static, preheated oven for 40 minutes. Always perform the toothpick test: if it comes out dry, the bundt cake is ready.
Once baked, let the cake cool completely in the pan before removing it.
Meanwhile, pour the orange juice into a small saucepan with a tablespoon of sugar. Heat on low and dissolve the sugar completely.When the syrup is ready, use a brush or spoon to coat the entire surface of the bundt cake and immediately add the sugar crystals, if desired, so they adhere perfectly, thanks to the still-warm syrup.
I hope this recipe brings all the fragrance and sweetness of classic snacks to your home. It’s a bundt cake made with love and disappears quickly, precisely because its simplicity wins everyone over.
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Storage
This bundt cake stays soft and fragrant for several days. My advice is to store it under a glass dome or in a cake container, so the orange aroma remains as intense as when freshly made.
If preferred, you can also wrap it in plastic wrap to prevent it from drying out. This way, you’ll have a genuine breakfast ready for the whole week, unless it’s devoured sooner.
