6 Country Style Recipes, #1
This may very well be the only cake recipe you’ll ever need. When making this cake, it’s important that you bring the butter, eggs and buttermilk to room temperature before you start baking. It will give you the best results and the cake its wonderful, soft consistency.
While grandma used to make this for special occasions, I tend to make this whenever I have oranges that are getting a little too ripe. Which is why this has become a “weeknight cake” for us – and we all love it! It’s perfect with a cup of tea or coffee, or even paired with a scoop of ice cream for dessert. I do hope you will enjoy it as much as we do!
3 cups cake flour (sifted)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup Land O’ Lakes unsalted butter, room temperature
1 and 2/3 cups Domino granulated sugar
4 large Eggland’s eggs
zest of 2-3 oranges
1-2 tsp vanilla extract
about 1/2 cup freshly squeezed orange juice
3/4 cup Borden buttermilk, room temperature
2-3 Tablespoons fresh orange juice
1 and 1/4 cups sifted confectioners’ sugar
(1/2 teaspoon vanilla extract, optional)
Preheat the oven to 350°F. Lower the oven rack to the lower third position. Grease the inside of a 10″ bundt pan with butter and set aside.
Sift the flour, salt, baking powder, and baking soda together. Set aside.
Beat the butter until smooth and creamy. Add the granulated sugar and continue beating on high speed for a couple of minutes until creamed together. Add the eggs and vanilla, then the orange juice and zest. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk. Mix just until incorporated. Do not overmix. The batter will be slightly thick.
Spoon the batter evenly into the prepared pan. Bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean. If it starts to brown too quickly, you can cover the cake loosely with aluminum foil. 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. Let cool completely before glazing and serving.
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 you’d like the glaze. Drizzle over cake. Slice and serve.
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Quick tip: Make the cake ahead but instead of adding the glaze, freeze it up to 2 months. When ready to serve, bring to room temperature for a few hours and add the glaze.