Description
This Orange Cardamom Bundt Cake is a delightful symphony of bright citrus and warm, aromatic spices, all baked into a beautifully sculpted cake. Its tender crumb and fragrant notes make it a perfect centerpiece for any occasion, promising a truly memorable treat. Imagine a cake that’s both elegant and comforting, a delightful blend of sunshine and spice ready to grace your table.
Ingredients
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
3 large oranges
1 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 teaspoons ground cardamom
1 cup vegetable oil
3 eggs (at room temperature)
1 tablespoon powdered sugar
Instructions
Preheat your oven to 350 and place an oven rack in the center. Coat a 10-cup Bundt pan with 1 tablespoon of vegetable oil, then sprinkle in 1 tablespoon of all-purpose flour. Gently tap the pan to evenly coat the inside surfaces with flour.
Zest 3 large oranges, being careful to avoid the white pith, into a small bowl to get about 4 to 5 tablespoons of zest. Then, juice the oranges into another small bowl, aiming for 3/4 cup of juice, or use store-bought 100% orange juice.
In a large bowl, combine 1 cup of granulated sugar with the orange zest. Rub the zest into the sugar with your fingers to release its oils. Add 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of kosher salt, and 3 teaspoons of ground cardamom. Whisk everything together until well combined.
In a medium bowl, whisk together 1 cup of vegetable oil, 3 room temperature eggs, and the orange juice until mixed.
Gently fold the wet ingredients into the dry ingredients using a silicone spatula until they are just combined and no flour streaks remain. Be careful not to overmix the batter, as this can lead to a dense cake. Pour the batter into the prepared Bundt pan.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 to 15 minutes before carefully inverting it onto a cake plate or stand. Let it cool completely.
Sprinkle the top with 1 tablespoon of powdered sugar, then slice and serve.
Notes
Always rely on the toothpick test for doneness. Ovens can vary, and a clean toothpick is the most reliable indicator that your cake is perfectly baked.
Resist the urge to unmold the cake too soon. Letting it cool in the pan for 10-15 minutes allows it to set up just enough to withstand being inverted without breaking.
Overmixing the batter develops the gluten in the flour too much, resulting in a tough or dense cake. Mix until just combined for the most tender crumb.
Using room temperature eggs helps them to incorporate more evenly into the batter, creating a smoother texture and a lighter cake. If you forget to take them out, you can quickly warm them by placing them in a bowl of warm (not hot) water for about 5-10 minutes.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A