Olive Oil Orange Bundt Cake
Tender buttermilk bundt cake made with heaps of orange zest and fresh juice. Olive oil gives the cake a super moist, soft crumb.
Servings 1 large bundt cake
Equipment
- 1 10 cup bundt cake pan
- stand mixer or hand mixer
Ingredients
Orange Bundt Cake
- 300g or 1 ½ cups fine granulated sugar
- Zest of 3-4 oranges large (you want about 1/4 cup zest)
- 4 large eggs at room temperature
- ½ teaspoon fine sea salt
- 1 tablespoon vanilla
- 200g or 1 cup olive oil or 100g each olive oil and avocado oil choose something you like the flavor of, it will come through!
- 390g or 3 cups cake flour sifted if lumpy
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 180g or ¾ cups freshly squeezed orange juice
- 240g or 1 cup buttermilk full or low fat
Orange Glaze
- 130g or 1 cup powdered sugar preferably made with tapioca starch
- 1 teaspoon pure vanilla extract or paste
- Pinch fine sea salt
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons milk heavy cream, or more orange juice (enough to thin out the glaze)
Instructions
- Preheat the oven to 350 F. Oil and flour a 10 cup bundt cake pan very well or use a baking spray, getting into all the little crevices, to avoid the cake sticking.
- Set the sugar in a large bowl (use a stand mixer or a hand mixer) and zest the oranges over it. Rub the zest into the sugar until it feels like wet sand - this releases the oils in the zest.
- Add the eggs, salt, and vanilla and beat the mixture until it’s very light and airy and when the beater is lift, the mix falls into the bowl in ribbons. This can take up to 5 minutes.
- With the mixer on, slowly pour in the oil. Once all the oil is in, continue beating until fully incorporated - about another minute or two.
- Sift in the cake flour and add the baking powder. Turn the mixer on it's lowest setting and while you beat, slowly pour in the buttermilk and the orange juice. Beat to just combine - don’t over do it. Scrape down the bowl to ensure the batter at the sides and bottom of the bowl are well mixed in.
- Pour the cake batter into the prepared bundt pan. Bake the cake on the middle rack until a cake tester comes out clean, around 45-50 minutes, but check it at 40 and see how much longer you need. Go by visual cues to know when it’s done.
- Let cool briefly in the pan then invert it onto a cooling rack. If eating the day of baking, glaze once cool. If eating the next day, once cool wrap tightly in plastic wrap or store in an airtight container. Glaze the day of serving.
- To make the glaze: whisk together the sugar with the salt, vanilla, and orange juice - add enough milk/heavy cream/more orange juice to make the glaze thick but pourable. Drizzle over the cake.