The other day a friend mentioned a particular kind of cake and the idea just stuck in my head. I searched high and low for a recipe… even one I could use as a jumping off point… but all to no avail. I couldn’t find what I wanted… but that didn’t stop me. I felt like experimenting and sometimes it works out well. The planets must have been aligned nicely because I ended up working out a really great orange cake recipe – and used my bundt cake pan cuz it hadn’t been getting much lovin’ lately.
Em’s Orange Cream Bundt Cake
Ingredients
2 cups all purpose flour
1 1/2 cups granulated sugar
1/2 cup milk
1/2 cup orange juice
1/2 cup vegetable oil
3 eggs
3 tablespoons cream cheese softened
3 teaspoons baking powder
1/2 teaspoon salt
orange zest
additional for syrup:
1/4 cup orange juice
1/4 cup granulated sugar
additional for glaze:
4 tablespoons powdered sugar
3-5 tablespoons milk
Directions
Preheat oven to 350F
Generously coat a bundt pan with baking spray (I use Baker’s Joy)… be sure to get all the nooks and crannies.
Beat the eggs and to this add the milk, orange juice, vegetable oil and the zest of one orange. Set aside.
In a separate bowl, whisk together the flour, sugar, baking powder and salt.
Add the liquid mixture to the flour mixture and stir until just combined.
Add the cream cheese, one tablespoon at a time, and combine well after each addition.
Once all the cream cheese has been added, continue to mix for 2 minutes.
Pour batter into prepared bundt pan and bake directly on the rack (do NOT bake the bundt pan on a cookie sheet… the air needs to circulate and a cookie sheet will prevent that) in the preheated oven for 40 minutes, or until a knife inserted halfway comes out cleanly.
Cool 5 minutes in pan. While the cake is cooling in pan, make the syrup:
In a saucepan combine 1/4c orange juice and 1/4c granulated sugar. Bring to a slow boil stirring until sugar has dissolved and let simmer until cake has cooled for 5 minutes in the pan then remove from heat.
Invert cake onto cooling rack. Place a sheet of waxed paper under the cooling rack and immediately brush orange juice mixture onto warm cake. Let the cake absorb all of the syrup as it will make the cake moist and full of flavor
To make the glaze, combine powdered sugar and milk… let yourself be the judge as to how much glaze you want. If you want it thinner, add small amounts of milk until you have the consistency and amount you want then pour it over the cake… brush on if desired.
Allow the cake to cool… if you can wait that long {wink} then slice and enjoy :)
Have a delicious day!!
Thank you so much for the recipe! I accidentally came upon your site via MUA Food Board and I am in love! I have added your site to my blog (which is new and nowhere near as professional as yours!) I will visit this site often from now on!
LOVE all the recipes I have just read and I am going to try some soon! :)
Sounds wonderful!!! Next time you should sub lemon juice and zest. Lemon Cream cake would be awesome too! You know how I love lemon and cream cheese…
Dang! I am getting addicted to checking out all you gals blogs cuz y’all have such Great food ideas. I am gonna be one great big
GrandpaKevin
MMMMM.BUNDT CAKE! You cant go wrong with these!!
Thanks for visiting my site..
I too HATE the boxed stuff. But I usually try the receipe as written the first time..then make it my own the next time! The boxed crap always has a chemical taste!!
Come back and visit anytime!!!
I’m Sophie, Key Ingredient’s Chief Blogger. We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)
Sophie
Hi
I was wondering how did you mix this cake by hand or a stand mixer. Also did you poke holes in the cake with a skewer before using the syrup.