Orange Blossom Vanilla Bean Bundt Cake + Orange Glaze
I have been doing more and more more baking, and each time, I try to get a little more adventurous. I’m proud to say that every bakery item I’ve made this year has been a Last Night’s Feast original! I ordered orange blossom water at the same time I ordered rose water for these Turkish Delight Cookies. Such interesting flavors– the orange blossom water smells faintly citrusy, but it’s mostly floral. I love the idea of a beautiful swirled floral cake as the Easter dinner centerpiece. It feels very appropriate, but a little different at the same time.
So, I adapted the base for this cake from a Martha Stewart recipe. I’ve come to the conclusion that Bundt pans can vary in size or capacity, but I also figured out how to adapt. This recipe fills a standard Bundt pan, but in my Bundt pan, it overflowed. (This is the one I use.) The solution to this is simple. First of all, always place a Bundt pan on a half sheen pan when you bake it. That’s good advice for baking anything because you never know when things could bubble over, and it’s easier to clean it off a sheet pan than it is to clean the oven. Second, if it does overflow, there’s an easy fix. Once you’ve finished baking the cake and let it cool for about 30 minutes, use a serrated bread knife to level off what will become the bottom. Use the edges of the pan as a guide, and cut evenly across until it’s flat. Someone will eat the scraps.
This cake needs to be mixed in a stand mixer. I really love my hand mixer, and I use it way more often than the showy stand mixer, but there are certain things it’s necessary for (such as Liege Waffles). The stand mixer just does a much better job for this cake. You don’t really need specialty equipment for this, but I know it’s expensive to acquire kitchen tools if you’re starting out. For this cake, you’ll only need items that I would consider essential, and they are as follows: a stand mixer (I got mine on Ebay refurbished), 2 half sheet pans, 1 half sheet wire rack, a cake stand, a sturdy wire handheld wire whisk, and a rubber spatula, and 1 Bundt pan (so many gorgeous Bundts by Nordicware, but Heritage is my favorite, and the one I link to comes with free measuring cups). Also, of course I recommend buying things like whisks new, but when it comes to cake pans, serving platters, and other decorative kitchen things, look at Goodwill! I have gotten the best kitchen stuff there including cookie jars, platters, pie pans, serving bowls, and so many other decorative items for dirt cheap. Our Goodwill regularly takes donations of clearance items from Target, so sometimes it’s not even used. It’s worth a look at your local store.
Total Time: 3 hours (Hands On Time: 1 hour)
Difficulty Level: Easy
3 cups all-purpose flour, plus a few tablespoons for coating the pan
1 teaspoon baking soda
1 teaspoon salt
2 ½ cups white sugar
2 stick room temperature butter
6 room temperature eggs
3 tablespoons orange blossom water
2 tablespoons vanilla bean paste
1 cup fat free plain Greek yogurt
For the glaze:
2 cups confectioner’s sugar
- Preheat your oven to 350 degrees Fahrenheit.
- Prepare your Bundt pan by spraying generously with nonstick spray. After that, toss a spoonful or 2 of flour into the pan, and rotate to coat. Place the Bundt pan on a ½ sheet pan, and set aside.
- Sift together the flour, baking, soda, and salt in a large mixing bowl. Set aside.
- Add the sugar and butter to the bowl of a large stand mixer. Use the paddle attachment to cream the butter and sugar together on medium speed until fluffy and fully incorporated.
- With the mixer on low, add the eggs one at a time. Let each egg begin to mix in before adding another.
- Add the orange blossom water and vanilla bean paste and mix on low for about 30 seconds.
- With the mixer on low, begin alternating adding in the flour mixture and the yogurt. Add 1/3 of the flour mixture, then ½ of the yogurt, and so on, until it’s all thoroughly mixed.
- Use a rubber spatula to make sure everything is mixed. Spoon the batter carefully into the prepared Bundt pan.
- Use the spatula to smooth out the batter. Hold the Bundt pan an inch or 2 over the counter and carefully drop it hard onto the counter several times to help level the batter and get any possible bubbles out.
- Bake the cake at 350 degrees Fahrenheit for 1 hour or until a toothpick comes out clean.
- Remove from the oven, and let the cake cool in the pan for 30 minutes.
- With a large serrated bread knife, level off what will be the bottom of the cake. Use the pan to guide you, and carefully slice the uneven part off with your serrated knife.
- Get a clean half sheet pan, and line it with a wire rack. Hold it together, and place it upside down on top of the Bundt pan so you can invert it. Carefully hold it together, invert the cake, and remove the Bundt pan from the cake.
- Let the cake cool for another hour before doing the glaze.
- For the glaze, sift 2 cups of powdered sugar into a large mixing bowl.
- Zest 2 oranges into the sugar.
- Slice the orange in half, and start by squeezing only half the juice into the powdered sugar. Whisk together to create the glaze. If it needs more juice, add the juice of the other half. Whisk until smooth and thick.
- Drizzle glaze all over cake while it’s on the wire rack.
- Allow to cool completely before serving.
(base adapted from Martha Stewart’s Lemon Ginger Bundt Cake)