After finishing up the launch of Creative Business School, I took a few days off work and burrowed into a relaxation spiral of dog pets, couch lounging, and watching episodes of ‘Nailed It’ on repeat. If you haven’t watched the show, the basic premise is that amateur bakers are given a very short amount of time to perform an insanely complex baking task, so they inevitably have a very funny and frumpy-looking baked good at the end of the show. It’s all in good fun, and is deeply entertaining, especially for someone who’s job focuses so much on making food look picture-perfect. Seeing a hot mess of melted buttercream and still-hot-from-the-oven cake tickles my funny bone in a way that few things can. Orange bundt cake.
And in case you are wondering—no, this is not a sponsored post about ‘Nailed It’. This is all just leading up to the fact that I started to crave cake very, very badly after watching episode after episode of cakes of all sorts being made and tasted. Since it’s winter citrus season, I wanted to make a cake that had a bit of that citrus brightness and flavor in it, so I put together this lil’ orange bundt cake. The texture of the cake itself is heavier, like a pound cake, but with an incredibly moist crumb and a wonderfully lingering sweet orange taste that comes from fresh orange juice and fresh orange zest in the batter.
As for this wild lavender glaze, the hue comes from blueberries! Yep, no food coloring is necessary here, mother nature does all the heavy lifting in the colorization department in this kitchen. One thing to note, though, I’ve had different blueberries create slightly different hues, ranging from a purple (like this glaze) to more of a magenta (like in these tarts). I think it depends on the variety of the blueberry and the pigment contained within their skin. Since blueberries are coming from all over the world and the US, depending on the season, it’s hard to know what kind you’ll get. But regardless, you’ll either end up with a beautiful lavender or a gorgeous soft pink, so you really can’t go wrong.
Oh! And one more thing—if you’d rather have a more saturated glaze, just use more of the blueberry syrup and less of the milk. And if you struggle with getting bundt cakes out of their pans, definitely read through this. Enjoy this buttery orange bundt cake, my friends, and I’ll be back again as soon as I can with more recipe goodness. FYI, I’m shooting the Everyone’s Table cookbook for my friend Gregory Gourdet this month, which has been a blast, but I’m a little behind the blog posts for that reason. Hoping to get another post (or two!) up this month, fingers crossed!!!
Orange Bundt Cake with Blueberry Glaze
- 3/4 cup blueberries fresh or frozen
- 1/4 cup sugar
- 2 teaspoons water
Orange Bundt Cake
- 3 cups flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 eggs room temp
- 1 teaspoon vanilla extract
- 1 packed tablespoon finely grated organic orange zest
- 1 tablespoon freshly squeezed orange juice
- 1 cup coconut milk full fat
- 1 1/4 cups powdered sugar sifted
- 1 1/2 teaspoons blueberry syrup
- 1 tablespoon plus 1 1/2 teaspoons milk
Bring the blueberries, sugar, and water to a boil in a small saucepan over medium heat. Crush the blueberries with the end of your wooden spoon, and cook until the blueberries soften and the mixture is deeply saturated with color, about 5 minutes.
Remove from heat and use a metal sieve placed over a bowl and a pestle to press the blueberry pulp through the sieve. Discard the bits still in the sieve.
Pass the mixture through a sieve one more time to make sure only liquid passes through, and no grainy chunks of blueberry puree. Set the blueberry syrup aside to cool.
(FYI you will only need about a teaspoon and a half for the glaze, so keep the rest of the syrup in a small jar in the fridge and use it for flavoring beverages, or drizzling on top of pancakes or waffles).
Orange Bundt Cake
Preheat the oven to 350 degrees Fahrenheit. In a medium-sized bowl, mix together the flour, baking powder, and salt and set it aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium speed until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, waiting until each egg is incorporated into the batter before adding the next one.
Reduce the speed to low, and add the vanilla extract, orange zest, and orange juice and mix until combined. Alternate between adding the flour mixture and the coconut milk in three increments, mixing *just* until the batter comes smoothly (and thickly) together. Do not over-mix.
Spray a 10 to 12 cup bundt pan with vegetable oil. Lightly dust the inside with nut flour (like almond meal) or granulated sugar, and place it on a baking sheet.
Add the batter to the bundt pan 1 heaping spoonful at a time (this will help prevent air bubbles from forming in the pan). Once the batter is in the pan, level the top of the batter with a spatula.
Place the baking sheet/bundt cake in the oven and bake at 350 degrees Fahrenheit until the top of the cake is golden and poofy and a long toothpick inserted into the cake comes out clean, about 55 to 60 minutes
Remove the cake from oven let cool for 6 minutes inside the pan. If the top of the cake is raised above the edge of the pan, then use a bread knife to cut the excess off the top so that the top is even with the pan. Then, flip the pan over onto a wire rack and allow it to cool 5 more minutes before pulling off the pan. Allow the cake to cool completely on the wire rack before transferring it to a serving plate.
Once the cake has cooled, you can prepare the glaze. In a medium bowl, whisk together the powdered sugar, blueberry syrup, and milk until completely smooth.
Drizzle over the cake and serve immediately.
For tips on keeping your bundt cake from sticking to the pan, read through here.