Glazed Orange Bundt Cake

• Produce

  • 2 Sunkist cara cara oranges, juice from
  • 3 Sunkist cara cara oranges (about 5-6 packed tablespoons, zest of

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 3 cups (300g sifted cake flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/4 cups Confectioners' sugar
  • 1 2/3 cups Granulated sugar
  • 1 tsp Salt
  • 2 1/2 tsp Vanilla

• Drinks

  • 2 tbsp Orange juice, fresh

• Dairy

  • 3 4 cup (180ml buttermilk, room temperature2
  • 1 cup Butter, unsalted

• Other

  • 10-inch bundt pan (I love this one-- grip handles are great!3

Found on sallysbakingaddiction.com

Ingredients

• 3 cups (300g) sifted cake flour1
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup (230g) unsalted butter, softened to room temperature
• 1 and 2/3 cups (333g) granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• zest of 3 Sunkist Cara Cara oranges (about 5-6 packed Tablespoons)
• juice from 2 Sunkist Cara Cara oranges (about 1/2 cup fresh juice)
• 3/4 cup (180ml) buttermilk, room temperature2
• 1 and 1/4 cups (150g) sifted confectioners sugar
• 2-3 Tablespoons (30-45ml) fresh orange juice
• 1/2 teaspoon vanilla extract
• 10-inch bundt pan (I love this one-- grip handles are great!)3

Directions

• Lower the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray the inside of a 10 inch bundt pan with nonstick spray or grease thoroughly with butter. Set aside. Make the cake: Whisk the flour, salt, baking powder, and baking soda together. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the orange zest and juice. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick. Pour/spoon the batter evenly into the bundt pan. Bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 10 minutes inside the pan. Invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Allow cake to cool before glazing and serving. Make the glaze: Whisk the confectioners sugar, 2 Tablespoons of orange juice, and vanilla together. It will be very thick. Whisk in 1 or more Tablespoons of juice, depending how thick youd like the glaze. Drizzle over cake. Slice and serve. Make ahead tip: Prepare cake through step 5. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 2 months. Bring to room temperature, make the glaze, and serve.