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\n\t\t<\/div>\n\nWHERE DOES THE BUNDT CAKE COME FROM?<\/h2>\n
The Bundt Cake (Kugelhopf, Gugelhopf) has many homelands. Bakers in Alsace, southern Germany, Austria, and Switzerland have made it for generations, each region with its own recipe and its own name. It\u2019s also a close cousin of Gugelhupf. Nobody knows for sure where the name comes from. Some people link it to the \u201cGugel,\u201d a medieval hood that looks like the shape of the pan. Others tell a story about the Three Kings, who stopped at a potter\u2019s home in Alsace. The potter was so grateful, the story goes, that he baked them a cake in his clay mold.<\/p>\n
The classic Gugelhupf is a yeast cake with raisins and almonds. My orange version is its modern sister. It needs no yeast and no long rise. You can bake it whenever a cake craving hits.<\/p>\n
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\n\t\t<\/div>\n\nWHY THIS ORANGE BUNDT CAKE WORKS EVERY TIME<\/h2>\n
Here\u2019s what each ingredient does:<\/p>\n
- \n
- Orange zest and sugar<\/strong>: I always rub the zest into the sugar first. This releases the natural oils and makes the orange flavor much stronger. The sugar turns a little orange and smells amazing.<\/li>\n
- Greek yogurt or sour cream<\/strong>: Either one keeps the cake soft and adds a gentle richness without making it heavy.<\/li>\n
- Orange juice:<\/strong> It adds freshness and moisture. I don\u2019t rely on juice alone, though. The zest and the syrup do the rest.<\/li>\n
- Cornstarch:<\/strong> A small amount gives the crumb a extra tender texture.<\/li>\n
- Orange syrup:<\/strong> This step matters more than it looks. The syrup soaks into the cake and keeps it from drying out.<\/li>\n<\/ul>\n
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\n\t\t<\/div>\n\nTIPS FOR A PERFECT BUNDT CAKE<\/h2>\n
These small things make the biggest difference:<\/p>\n
- \n
- Rub the zest into the sugar. Don\u2019t skip this step.<\/li>\n
- Stop mixing as soon as the flour disappears.<\/li>\n
- Bake the cake just until it\u2019s done. Overbaking dries it out fast.<\/li>\n
- Use room-temperature eggs, milk, yogurt, and butter. They make the batter smoother.<\/li>\n<\/ul>\n
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\n\t\t<\/div>\n\nORANGE BUNDT CAKE FAQ<\/h2>\n
Can I make this cake ahead?<\/strong><\/p>\n
Yes. I like it even better the next day, when the syrup has fully settled in.<\/p>\n
Why do I need the syrup?<\/strong><\/p>\n
The syrup keeps the cake moist and boosts the orange flavor. You can skip it if you prefer a less sweet cake. Without it, the crumb turns a little drier and firmer.<\/p>\n
Can I use a different pan?<\/strong><\/p>\n
Yes. I used a regular Gugelhupf or Bundt pan with a 22 cm (9-inch) diameter and about 2.4 liters (10 cups) of volume. The batter also fits a 23 \u00d7 33 cm (9 \u00d7 13-inch) baking pan, two loaf pans (about 22 cm \/ 9 inches each), or two round 23 cm (9-inch) cake pans. In a mini Bundt pan, the batter makes about 12 cakes, depending on the size of your pan. Shallower pans bake faster, so check the cake early.<\/p>\n
Why did my cake turn out dense?<\/strong><\/p>\n
Often, you mixed the batter too long after adding the flour.<\/p>\n
Can I make a cream cheese glaze instead?<\/strong><\/p>\n
Yes. Beat 75 g (\u2153 cup) cream cheese until smooth. Add 90 g (\u00be cup) powdered sugar and 3 tablespoons orange juice, and mix until creamy. If the glaze is too thin, add a little more powdered sugar. If it\u2019s too thick, add a splash of orange juice.<\/p>\n
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<\/a><\/p>\nMORE RECIPES WITH ORANGE<\/h2>\n
If you love citrus, stay a little longer. More recipes on the blog are waiting to take you on a small journey. Will you come along?<\/p>\n
More orange recipes you\u2019ll love:<\/p>\n
- \n
- Khoresht-e Porteghal<\/strong> \u2013 Persian orange chicken thighs<\/a><\/li>\n
- Beet salad with goat cheese and oranges<\/li>\n
- Pistachio kipferl (crescent cookies) with orange-cardamom sugar<\/li>\n
- Cardamom yeast rolls with blood orange frosting<\/li>\n
- Shirini Sadafi \u2013 pistachio-orange madeleines for afternoon tea<\/li>\n
- Morabay-e Havij \u2013 carrot and orange jam with cardamom and rosewater<\/li>\n<\/ul>\n
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<\/a><\/p>\nBLOG EVENT – GUGELHUPF – NATIONAL BUNDT CAKE DAY<\/h2>\n
Some holidays hardly anyone knows, and they\u2019re still the loveliest ones. National Bundt Cake Day is one of them. Again this year, we celebrate this wonderful cake with its crown and its hole in the middle. I love picturing all the kitchens where butter softens, zest perfumes the air, and pans get greased on this day.<\/p>\n
Tina from the blog foodundco<\/a><\/strong> has invited us to the Gugelhupf Day blog event, as she does every year. This isn\u2019t my first time joining in. Over the years, I\u2019ve shared a few Gugelhupf recipes with you:<\/p>\n
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- Cinnamon swirl Bundt cake<\/a><\/strong><\/li>\n
- Pomegranate Bundt cake<\/a><\/strong><\/li>\n
- Middle Eastern Style Bundt cake<\/a><\/strong><\/li>\n
- Chocolate cocoa Bundt cake with ruby<\/li>\n
- Lemon yogurt Bundt cake with pistachios<\/li>\n
- Persian Love Bundt Cake<\/a><\/strong><\/li>\n<\/ul>\n
This year, my contribution to this sweet table is an orange Bundt Cake. Several fellow bloggers have joined in and share their own Bundt Cak with you. I find it beautiful when one cake becomes a shared story, and everyone brings a different ingredient and a different scent. Go visit Tina and the others. You\u2019ll surely find your new favorite Bundt Cake, and maybe you\u2019ll bake one this Sunday. All recipes in German.<\/p>\n
foodundco.de Elisenlebkuchen-Gugelhupf ohne Mehl<\/a><\/strong><\/p>\n
Linal\u2019s Backhimmel Birnen-Marzipan-Gugelhupf<\/a><\/strong><\/p>\n
FEL!X KITCHEN Marmeladen-Gugelhupf<\/a><\/strong><\/p>\n
1x umr\u00fchren bitte aka kochtopf Gugelhupf mit selbst gemachtem Baileys<\/a><\/strong><\/p>\n
K\u00fcchenmomente Zimtschnecken-Gugelhupf<\/a><\/strong><\/p>\n
ninamanie Tiramisu-Gugelhupf<\/a><\/strong><\/p>\n
Backmaedchen 1967 Birnen-Honig-Gugelhupf<\/a><\/strong><\/p>\n
homemade & baked Quitten Gugelhupf mit Haseln\u00fcssen<\/a><\/strong><\/p>\n
K\u00fcchentraum & Purzelbaum Spekulatius-Gugelhupf mit Mandeln<\/a><\/strong><\/p>\n
Barbaras Spielwiese Birnen-Haselnuss-Gugelhupf<\/a><\/strong><\/p>\n
zimtkringel Altwiener Apfelgugelhupf<\/a><\/strong><\/p>\n
Bistroglobal Ein italienischer Gugelhupf – Ciambellone<\/a><\/strong><\/p>\n
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\n\t\t<\/div>\n\nINGREDIENTS FOR ORANGE BUNDT CAKE<\/h2>\n
250 g (1\u00bc cups) granulated sugar<\/p>\n
2\u20133 tbsp orange zest (from about 2 organic oranges)<\/p>\n
325 g (2\u2154 cups) Instant flour<\/p>\n
25 g (3 tbsp) cornstarch (cornflour)<\/p>\n
\u00bd tsp salt<\/p>\n
2 tsp baking powder<\/p>\n
200 g (14 tbsp) soft unsalted butter, plus extra for greasing, at room temperature<\/p>\n
4 large eggs, at room temperature<\/p>\n
100 g (scant \u00bd cup) full-fat Greek yogurt or sour cream, at room temperature<\/p>\n
120 ml (\u00bd cup) orange juice, at room temperature<\/p>\n
40\u201360 ml (3\u20134 tbsp) milk, at room temperature<\/p>\n
INGREDIENTS FOR THE ORANGE SYRUP<\/h2>\n
120 ml (\u00bd cup) orange juice<\/p>\n
100 g (\u00bd cup) sugar<\/p>\n
INGREDIENTS FOR THE GLAZE<\/h2>\n
250 g (2 cups) powdered sugar (icing sugar)<\/p>\n
4\u20135 tbsp orange juice (or orange liqueur)<\/p>\n
2 tbsp orange zest, for decorating<\/p>\n
You need about 4\u20135 medium oranges in total. Choose organic, unwaxed oranges, because the zest goes into the cake.<\/p>\n
INSTRUCTIONS<\/h2>\n
PREPARE THE PAN<\/strong><\/h3>\n
Grease a 22 cm (9-inch), 2.4-liter (10-cup) Gugelhupf or Bundt pan well with soft butter, including every groove. Dust it with flour, tilt the pan to coat it, and tap out the excess.
\nPreheat the oven to 180 \u00b0C (350 \u00b0F) conventional. For a fan oven, use 160 \u00b0C (320 \u00b0F).<\/p>\nMAKE THE ORANGE SUGAR<\/h3>\n
Rub the zest into the sugar with your fingers until the sugar smells fragrant and feels slightly moist.<\/p>\n
MIX THE BATTER<\/h3>\n
Whisk the flour, cornstarch, baking powder, and salt together. Set the mixture aside.<\/p>\n
Beat the soft butter until creamy. Add the orange sugar and beat for 5 minutes, until the mixture turns pale and fluffy and the sugar dissolves completely.<\/p>\n
Beat in the eggs one at a time. Then mix in the yogurt and orange juice.<\/p>\n
Stir in half of the flour mixture. Add the milk a little at a time. (My instant flour needed only 40 ml, so start with less and add more only if the batter feels too stiff.) Then add the rest of the flour mixture.<\/p>\n
Fold with a spatula just until everything comes together. Overmixing makes the cake dry or dense.<\/p>\n
BAKE<\/h3>\n
- \n\t\t\t\t
- Pomegranate Bundt cake<\/a><\/strong><\/li>\n
- Khoresht-e Porteghal<\/strong> \u2013 Persian orange chicken thighs<\/a><\/li>\n
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- Greek yogurt or sour cream<\/strong>: Either one keeps the cake soft and adds a gentle richness without making it heavy.<\/li>\n
- Orange zest and sugar<\/strong>: I always rub the zest into the sugar first. This releases the natural oils and makes the orange flavor much stronger. The sugar turns a little orange and smells amazing.<\/li>\n
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