Bundt cakes generally have a dense crumb the better to hold the exotic turban shape of the bundt pan. This is also the reason that bundt cake pans have a centre hole. It allows the cake to bake more evenly. If you haven’t a bundt cake pan an angel food cake pan will do the job.
To show off the bundt cakes beguiling curves we serve the cake up-side-down. If the cake cooks too quickly or the oven is too hot the cake will develop a decided hump on the top crust. You’ll have to slice this off but it does make nice nibbling for the cook. Baking this cake ( or practically any other cake) at a 325F temperature instead of the suggested 350F generally eliminates this problem. Start checking your cake after 35 minutes to see if your tester comes out dry. Be prepared to bake your cake (depending on the size) for up to an hour or more. When you start smelling the delicious aroma of cake you know your it is just about ready to come out of the oven. The cake should have shrunk ever so slightly away from the edges of the pan.
| ORANGE CHOCOLATE GLAZED COTTAGE CAKE | | Print |
- for the pan
- 1 tbsp soft unsalted butter
- 1½ tsp all-purpose flour
- for the batter
- 1½ cups granulated sugar
- 2 tbsp orange zest
- 2½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp kosher sea salt
- 4 eggs at room temperature
- ⅔ cup canola oil
- ⅔ cup strained orange juice (2 oranges) at room temperature
- ⅓ cup buttermilk
- 2 tsp vanilla
- for the glaze
- ⅔ cup finely chopped bittersweet, semi-sweet or dark chocolate
- ⅓ cup whipping cream (35% cream)
- 2 tsp honey or light corn syrup
- Preheat oven to 325F. Arrange rack in center of oven.
- Brush the inside of a 10-cup Bundt pan, two 5-cup double Bundt pans, or a large tube pan with the mixture of blended butter and flour.
- In a large bowl rub and sugar and orange zest with hands to release the natural oil.
- Whisk in the flour, baking powder and salt.
- In a second large bowl whisk eggs then add the oil, orange juice, buttermilk and vanilla and whisk again to combine.
- Pour the egg mixture into the flour mixture and stir JUST until combined.
- Pour into prepared pan (pans)
- Bake until a tester inserted into the centre of the cake comes out clean, 45 to 60 minutes.
- If you are using the double Bundt pans your cooking time will be shorter. Start checking at 35 minutes. The large pans will take longer.
- Cool the cake in the pan on a rack for twenty minutes, then turn out and cool another forty minutes.
- to make the glaze
- Place the chopped chocolate into a small bowl.
- Heat cream in a small saucepan over medium-high heat until bubbles start to form. Watch carefully.
- Pour over the chocolate and let stand one minute. Stir until smooth.
- Stir in the honey or corn syrup then drizzle generously immediately over cake.
Your recipe looks delicious maybe because of the craving for chocolate? But you gotta start thinking to send free samples of all this delicious food to your dear readers haha. thanks for sharing your dessert
It is not uncommon to have friends/readers pop by in the hopes of finding something wonderful coming out of the oven. I ALWAYS have my wickedly wonderful white bread on hand, and with just a little warning it is easy to whip up the orange chocolate glazed bundt cake or my two layer chocolate cake with rich ganache icing. These two bowl cakes are like magic tricks. They look spectacular but are easy peasy to whip up. Bon Appetit Virginia
It is a lovely dessert. Thank you for writing. I appreciate it. Cheers Virginia