#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We taking turns hosting each month and choosing the theme/ingredient. The host for this month is Andrea who writes Adventures in All Things Food.
It took me forever to decide on what type of Bundt cake to make. Nothing stood out to me as worthwhile to switch up the ingredients and I couldn’t pick a flavor profile. I had just worked with apples and will be working with pumpkin next month. Berries are getting harder to find in the stores as their season ends and making a chocolate cake “skinny” seemed to easy.
Finally I decided on this recipe using fresh oranges because I was convinced by the Wegman’s employee to try and buy their freshly squeezed orange juice. Inspired by the flavor and lack of additional ingredients in the juice, I decided to find a recipe that worked with the fresh juice and could go for some additional lightening up.
Source: I Knead to Eat
Servings: 1 Bundt cake, 12-16 slices
- 1 ½ cups flour
- ½ cup sugar
- 1 ½ tsp baking powder
- pinch of salt
- ¾ cup freshly squeezed orange juice (about 3 oranges)
- ½ cup unsweetened applesauce
- 2 eggs
- 3 tbsp 1% milk
- 1 tsp vanilla
- 6 tbsp orange zest
- 1 cup powdered sugar
- 3 tbsp fresh orange juice
- pinch of salt
1. Preheat the oven to 350 degrees. Spray a bundt pan with cooking spray.
2. In a large bowl whisk together the flour, sugar, baking powder and salt.
3. In another bowl whisk together the orange juice, applesauce, eggs, milk, and vanilla.
4. Pour the wet ingredients into the dry and add the orange zest. Stir until combined.
5. Pour into the prepared bundt pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool on the counter.
6. Meanwhile, combine the powdered sugar, orange juice, vanilla and pinch of salt into a bowl. Whisk together until a thick glaze forms. Add more powdered sugar to thicken, more orange juice to thin it out.
7. Run a knife around the edges of the Bundt pan. Place a plate on top and flip over, dislodging the cake onto the plate. Drizzle the glaze on top, slice and serve.
I switched out the oil for applesauce and while the recipe didn’t specify what type of milk to use, I used 1%. I thought this cake turned out pretty well but it was a little more dense than I was expecting it to be. It wasn’t bad, it would just be nice to enjoy with your morning cup of tea or coffee.
- >Almond Bundtlettes by Bea and Mara at I Love Bundt Cakes
- >Avocado Mini Bundts by Kelly at Passion Kneaded
- >Black Forest Tomato Bundt Cake by Shilpi at Simplyveggies
- >Choco-flower Apple Bundt Cake by Lauren at Sew You Think You Can Cook
- >Chocolate Beet Bundt Cake by Wendy at A Day in the Life on the Farm
- >Easy Orange Bundt Cake by Nichole at Cookaholic Wife
- >Fall Fruits Bundt Cake by Rebekah at Making Miracles
- >Flourless Chocolate Bundt Cake by Colleen at Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- >Secret Spice Yoghurt Cake by Jane at Jane’s Adventure in Dinner
- >Tunnel of Fudge Cake by Bee at The Queen of Scones
- >Vanilla Bean Malt Bundt Cake by Felice at All That’s Left Are The Crumbs
- >Whole Wheat Banana Bundt Cake byAnshie>at Spiceroots
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.