This moist and flavorful orange buttermilk bundt cake is suitable for breakfast and even better as an afternoon pick-me-up with an iced coffee.
It has been one crazy, tiring, busy week and it’s not over yet. I’ve been stress eating all the olive oil chocolate chunk cookies. While I love cookies and other hand held snacks, I hate having them around the house. They lead to aimless snacking and they disappear before I realize that I was mindlessly eating them.
For moments when I need to slow down and breathe, I seek an afternoon pick-me-up snack that requires more of an effort to eat. Sounds contradictory? Let me explain.
When it comes to cakes, I take time to slice myself the perfect piece. I have to grab a plate and a fork. I have to sit at the table and slowly eat and savor my treat. I get five to ten minutes of sweet peace where I think about nothing but my delicious slice.
Some people like to meditate, I like to eat cake.
Orange Buttermilk Bundt Cake
I enjoyed the flavors of my orange marmalade cake so much, I decided to make another orange cake. When simplicity is what you’re after, bundt cake is the way to go.
This is my favorite bundt cake pan to use. I love its clean shape, but most of all, I love how easy it is to unmold the cake from the pan.
This orange buttermilk bundt cake is lightly flavored with orange zest. I used a mixture of cara cara oranges and moro blood oranges. You could easily substitute lemon zest, lime zest, or a combination of lemon-lime-orange.
The slightly sweet, slightly bitter orange zest pairs wonderfully with the sour, tangy buttermilk. And when you eat this with a cold brew coffee, it’s heavenly and magical.
Orange Buttermilk Bundt Cake
Ingredients
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 2 teaspoons fine sea salt
- 2 1/2 cups granulated sugar
- 5 teaspoons finely grated orange zest
- 1 cup unsalted butter, softened, room temperature
- 4 large eggs
- 1 cup low-fat buttermilk
Orange Glaze:
- 1 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1-2 Tablespoons whole milk, or heavy cream
- 1 teaspoons finely grated orange zest
- pinch of fine sea salt
Instructions
- Preheat oven to 350 degrees F. Generously butter and flour bundt cake pan. Tap out any excess flour. Set aside.
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, combine sugar and orange zest. In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer), cream butter and sugar mixture until smooth. Scrape down bowl as needed.
- Add eggs one at a time, ensuring each egg is incorporated before adding the next. Add dry flour mixture in three additions, alternating with the buttermilk. Begin and end with the flour mixture. Mix on low speed until thoroughly combined. Scrape down bowl as needed to ensure thorough mixing.
- Pour batter into prepared bundt cake pan. Level batter. Bake for 60-70 minutes until cake springs back to touch and toothpick inserted in cake comes out clean.
- Allow cake to cool in pan for 10 minutes. Invert bundt cake onto a wire rack. Remove cake from mold and allow to cool to room temperature.
- To make orange glaze: whisk together powdered sugar, vanilla, 1 tablespoon milk, orange zest, and salt. Whisk until smooth. If glaze is too thick, add another tablespoon of milk. Drizzle over cooled bundt cake.
Notes
- I used this 10-cup capacity bundt cake pan
- The sweetened dried orange slices used to garnish is from Trader Joe's
- I used this microplane zester/grater
This is a gorgeous cake! I want a piece all through the day! Yum!
This looks amazing! Sounds delicious and it is so pretty!
Such a pretty cake!! I bet its absolutely delicious!!
This is a gorgeous cake! I don’t think orange desserts get enough love!
I’d argue that eating this cake is as effective as meditating. I can totally swing it..given that my cake turns out anything close to this one:)
Thanks! :)
I love all the flavors of this cake and the presentation is simply beautiful!
What a gorgeous cake! I can’t wait to try it!
SUCH a gorgeous cake! I love the orange!
Excellent texture in this cake Go a little heavier with the orange zest and/or add orange juice in place of some of the buttermilk.
Excellent recipe – I zested one VERY LARGE (think almost grapefruit size) and two blood oranges and used it all – I do think 10 minutes is a little too short a time to cool. I lost a tip of one of my crowns from an intricate bundt mold….but that is a minor point. Well done! I’d give the 5 stars!