Orange Bundtlette Cakes
This recipe for Orange Bundtlette Cakes is sure to be one of your favorite springtime desserts. Tender and beautiful cakes filled with deep orange flavor. Covered in a glaze of orange juice and zest. This recipe can be baked as mini loaves, a full sized loaf or as one large bundt cake.
Servings: 8 cakes
Calories: 523kcal
Ingredients
Orange Bundtlette Cakes
- 3 large eggs at room temperature
- 1 cup granulated sugar
- 2 cups (240g) cake flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup plus 2 tbsp unsalted butter melted and cooled
- ¼ cup buttermilk at room temperature
- ¼ cup creme fraiche at room temperature
- ¼ cup orange juice freshly squeezed and strained
- 4 tbsp orange zest or zest of 1 ½ oranges
- 1 teaspoon vanilla extract
Orange Glaze
- ½ cup granulated sugar
- ¼ cup orange juice freshly squeezed
- 1 tablespoon orange zest or zest of ½ of an orange
Instructions
Orange Bundtlette Cakes
- Adjust an oven rack so that it is in the center of the oven. Heat the oven to 350° Butter and flour your Bundtlette pan. Melt butter in a large glass measuring cup and allow to cool.
- Using your stand mixer (or hand mixer), whip the eggs and sugar on medium speed for 5-7 minutes or until the mixture become light yellow in color and fluffy. If using a stand mixer, you will use your whisk attachment for this.
- While the eggs and sugar whip, combine cake flour, baking powder, baking soda, and salt in a medium mixing bowl.
- Once butter has cooled to slightly warm, whisk together the butter, buttermilk, creme fraiche, orange juice, orange zest, and vanilla extract. This should be a nice, thick liquid. If you notice the butter is becoming lumpy, you can warm the mixture for 5-10 seconds in the microwave and whisk to dissolve the lumps.
- Once the egg mixture is light and fluffy, gently fold the flour mixture into the egg mixture until combined. Do not over mix. Fold ⅓ of the butter mixture into the egg and flour mixture. Then fold the remaining butter mixture into the egg and flour mixture.
- Fill the Bundtlette wells until about ¾ full. You will have leftover batter. You can either bake a second round of cakes and make 2 more, or you can bake the remaining batter in a 2 cup mini loaf pan.
- Bake the cakes for 15-16 minutes or until a toothpick inserted into the center of one comes out clean. Be careful not to over bake these.
- Remove the cakes from the oven and allow to cool for 10 minutes before turning them out of the pan onto a cooling rack.
Orange Glaze
- While the cakes are cooling, combine sugar, orange juice, and orange zest in a small saucepan. Warm over medium heat until the sugar has dissolved.
- Once the cakes have cooled for an additional 10-15 minutes, spoon or pour the warm glaze over each of the Bundtlette cakes. I like to set them up on a cooling rack with parchment paper underneath for glazing. Allow the glaze to set up for 15-30 minutes.
- Serve the cakes on their own, or with fresh berries and a homemade whipped cream. A little bit of chocolate sauce would be nice with these as well.
Nutrition
Calories: 523kcal | Carbohydrates: 84g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 106mg | Sodium: 228mg | Potassium: 189mg | Fiber: 1g | Sugar: 39g | Vitamin A: 580IU | Vitamin C: 14.4mg | Calcium: 68mg | Iron: 0.9mg