Tender and moist gugelhupf/ bundt or even pound cake made with freshly squeezed orange juice and orange zest.
A very simple and quickly made cake for times when you crave some cake but don’t have the time or the patience to be in the kitchen for a long time. Just squeeze some oranges, mix a few ingredients and bake.
Orange Bundt Cake – Moist, Delicious and Quick Recipe
This Orange Bundt Cake is probably better than any cake mix you could ever buy and probably just as quick to stir together. I wouldn’t really know about that because I have never even touched a cake mix box but I can imagine that you would still have to add some liquid to the mix and do some stirring. So why put so many additives and chemicals in your and your child’s body when you can have a much better product by just spending 5 or 10 minutes more in the kitchen. It’s worth it!
I love the fluffiness and the softness of this cake, let alone the taste. I’ve made it 3 times in a short period of time and loved it every time. Not to mention the kids, it is probably the perfect cake for them: soft, moist, sweet and it can be eaten from the hand.
They definitely like the cream layered cakes as well, but they are kind of messy to eat, in the end there are always hands that need to be washed and mouths that need to be wiped, tables that need to be cleaned and so on. A Gugelhupf is a so called “clean” cake, which makes very suitable for a children gathering.
Otherwise the perfect cake for a lazy Sunday afternoon. Stir it together and bake it in the morning, dust it with some icing sugar when cold and enjoy it with your coffee in the afternoon. You could even glaze it with some orange glaze: mix some icing sugar with some orange juice to get a paste and pour over the cake.
Pretty easy, I just completely forgot it the last time I’ve made the orange bundt cake and took the pictures. By the time I remembered it, the cake was already dusted with icing sugar, so I let it be. But by all means, do glaze the cake if you have the time, it does make the cake sweeter but also enhances the orange taste.
Ingredients for the moist orange bundt cake
About the baking powder: There is a difference between the German and the American baking powder, the first being single-acting meaning that it is made of a mixture of heat-activated acid and baking soda. The American version is a double-acting baking powder, meaning that it reacts both at room temperature to moisture and when heated. This double-acting quality makes the batter rise before it is baked and also in the oven.
So when baking with German baking powder one golden rule is to never let the batter lay around for too long, it is meant to go directly to the oven the minute you are finished with the stirring. Make sure the oven is preheated.
How to properly prepare a bundt pan for baking:
I usually bake this in a 26 cm/ 10 inch bundt cake form made of silicone. That requires no preparing or the pan at all, pour the batter into it, bake, get it out of the pan in just about 3 seconds, that’s it!
For baking it in a 20 cm/ 7.9 inch cake form, I halved the ingredients and reduced the baking time minimally.
However, this smaller bundt pan I have is a traditional non-stick one. It is not difficult to work with either, but keep in mind that although these pans are called non-stick, if you don’t prepare them carefully, everything will stick to them anyway, and you can then scrape your cake pieces out of it instead of having a nice looking, whole cake.
There is a simple method to prepare a bundt cake tin. Butter very thoroughly the bundt pan including all the nooks and crannies of the pan. Make sure every inch of the pan is well greased. If the butter is very very soft you could use a brush to grease the bundt pan.
After you have greased the pan, coat it with flour. Take about ¼ cup or so of flour, give it to the pan and start shaking and turning the bundt pan, so that the flour coats the insides of the pan, including all the nooks and crannies as well. Do that over the kitchen sink, so that the flour will not get on all the working surfaces or all over the floor.
When the pan is properly coated with flour, turn the pan around and start shaking and patting it gently on the bottom and on the sides to remove the excess flour. Again, do this over the kitchen sink, that is quicker to clean than the floor…
- 4 eggs (medium Germany, large US)
- 200 g/ 1 cup/ 7 oz sugar
- 2 teaspoons vanilla sugar
- 200 ml/ 2/3 cup + 1 tablespoon/ 6.7 fluid oz vegetable oil
- 200 ml/ 2/3 cup + 1 tablespoon/ 6.7 fluid oz freshly squeezed orange juice
- 2 teaspoons orange zest
- 300 g/ 2 ½ cups/ 10.6 oz all-purpose flour
- 1 package Dr Oetker baking powder (15 g/ 0.5 oz/ scant 3 teaspoons)
- icing sugar for dusting
Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Butter and flour a gugelhupf/bundt cake/ring form (24-26 cm/9.4 - 10 inch diameter).
Separate the egg white from the egg yolks. Beat the egg whites with an electric mixer until stiff.
Beat the egg yolks, the sugar and the vanilla sugar until pale and fluffy. Slowly add the oil and continue beating until incorporated. Add the orange juice and zest and incorporate as well.
Mix and sieve the flour and the baking powder over the egg mixture. Fold in carefully. Add the egg whites and carefully fold in as well. Pour the mixture into the prepared dish and bake for 45 minutes. Make the skewer test: it should come clean out of the cake.
Let the cake in the pan for about 15 minutes, release it from the form by gently going around the edges with a knife and turn it onto a plate.
Let the cake cool completely and dust with icing sugar or cover with some orange glaze, made by mixing icing sugar with orange juice until obtaining a thick yet still pourable paste.
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