Go Back Email Link
+ servings
Orange Bundtlette Cakes on Cake Stand with Bowl of Oranges

Orange Bundtlette Cakes

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Cooling Time: 20 minutes
Total Time: 30 minutes
Servings: 8 cakes
Calories: 523kcal
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.
Print Recipe

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