Tuesday, April 5, 2016

Orange Bundt Cake

I had these 3 huge Oranges staring at me through my fridge drawer. My child only eats clementines and I like them too as they are the closest thing to the oranges we get back home. What do I do with these oranges was the question. And then I saw the tub of sour cream in my fridge too. I do not use sour cream much - I had this tub from the day we had made tacos. It was used as a garnish - so, the tub was still too full.
A fresh and citrusy orange pound cake is what came to mind. So, the zesting of the oranges started with the juicing of the same. Then came the big bowl to mix along with the electric mixer and the eggs and the other few things.
Lil Miss A was super excited to be helping mommy bake a cake. Her contribution or rather critique........... why is the cake batter not orange if its an orange cake? So, thats the only artificial thing that I added. But, the cake turned out just like any pound cake - moist and citrusy and very fresh. Added the sugar glaze to please Lil Miss A.


For Cake

1/2 cup butter (room temperature) or oil
1/2 cup sour cream
2 tablespoons orange zest
3 eggs (room temperature)
1 1/2 cups sugar
2 cups All Purpose Flour (APF)
1 1/2 teaspoon baking powder
1/4 teaspoon salt

For Glaze

2 tablespoons orange juice
1 cup confectioners sugar
1 teaspoon orange zest


For Cake

Pre-heat your oven to 350 degrees Fahrenheit.
Sieve the flour and baking powder through a mesh into a bowl and keep aside.
Add the butter and sugar to a bowl and beat it to get a nice soft creamy mixture. I use and electric mixer - but, a good old whisk and your hands can do the trick too. To this add the eggs and beat till you get a nice frothy mixture. Now add the sour cream, orange zest and salt and mix till it is a well incorporated mixture.
To this mixture add the flour in three batches and fold it in with a spatula - in intervals. Do not overmix. Just fold the flour into the wet mixture and get a nice flowing batter.
Grease and dust a bundt pan and add the prepared batter to it. Tap it on the kitchen counter 3 to 4 times to let any air bubbles to escape.
Bake in the pre-heated oven for 45 to 50 minutes or till a toothpick inserted into the middle of the cake comes out clean. Remove from oven and let it cool for 15 minutes before getting it out of the mold and cooling on a wire rack.

For Glaze

Mix all the ingredients together from the 'For Glaze' section when the cake is baking. When the cake is completely cooled - pour it over the top of the cake very evenly. Let it set for about half and hour and then slice the cake.

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