serve.
Orange- and Vanilla-Scented Bundt Cake
Orange peel contains essential oils, which deliver the concentrated orange flavor and aroma in this fragrant cake. Blending the grated orange peel with the sugar first helps release the oils from the peel and turns the sugar a pretty pale orange color.
10 to 12 servings
Cake
3 cups unbleached all purpose flour
¾ teaspoon salt
½ teaspoon baking soda
1⅔ cups sugar
1 tablespoon finely grated orange peel
1 vanilla bean, split lengthwise
¾ cup (1½ sticks) unsalted butter, room temperature
3 large eggs
⅔ cup fresh orange juice
⅔ cup buttermilk
Glaze
½ cup fresh orange juice
2 tablespoons sugar
2 tablespoons (¼ stick) unsalted butter
Icing
⅓ cup powdered sugar
2 teaspoons (about) fresh orange juice
CAKE : Position rack in center of oven and preheat to 350°F. Butter and flour 12- to 15-cup Bundt pan. Whisk flour, salt, and baking soda in medium bowl to blend. Using electric mixer, beat sugar and orange peel in large bowl at low speed to release essential oils from peel. Scrape seeds from vanilla bean into sugar mixture and beat to blend well. Add butter and beat until light. Add eggs 1 at a time, beating well after each addition. Mix in orange juice (mixture will look curdled). Stir in flour mixture, then buttermilk. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted near center comes out clean, about 50 minutes.
GLAZE : Meanwhile, boil orange juice, sugar, and butter in heavy small saucepan over medium heat until reduced to ½ cup, swirling pan occasionally, about 5 minutes.
Brush 3 tablespoons glaze over cake. Cool cake in pan on rack 10 minutes. Using small sharp knife, cut around sides and center tube of pan to loosen cake. Turn cake out onto rack and brush with remaining glaze. Cool completely.
ICING : Place sugar in small bowl. Mix in orange juice, ½ teaspoonful at a time, until thick pourable consistency forms. Drizzle icing decoratively over cake. Let stand until icing sets.
DO AHEAD :
Can be made 1 day ahead. Cover with cake dome and store at cool room temperature.
Bundt Pans
Bundt pans are fluted, ring-shaped cake pans that are available today in a seemingly endless variety of shapes and sizes. We call for a range of 12- to 15-cup capacity pans in our recipes in an effort to accommodate this variety. Because the width and depth of pans vary, it’s a good idea to check for doneness about 10 minutes before the suggested baking time has elapsed.
Apple-Spice Cake with Brown Sugar Glaze
Grated apples and a caramel-like glaze keep this cake moist and delicious for a day or two after you make it. Serve it warm with a scoop of vanilla ice cream for a cake version of apple pie à la mode.
12 servings
Cake
Nonstick vegetable oil spray
3 cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1¾ pounds Granny Smith apples, peeled, cored, coarsely grated
1½ cups (3 sticks) unsalted butter, room temperature
1½ cups sugar
½ cup (packed) golden brown sugar
1 teaspoon finely grated lemon peel
3 large eggs
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
Glaze
½ cup (packed) golden brown sugar
¼ cup (½ stick) unsalted butter
¼ cup heavy whipping cream
½ teaspoon vanilla extract
½ teaspoon fresh lemon juice
¼ teaspoon salt
CAKE : Position rack in center of oven and preheat to 325°F. Spray 12- to 15-cup Bundt pan with nonstick spray. Sift flour, baking soda, cinnamon, salt, nutmeg, cloves, and allspice into medium bowl. Drain grated apples in strainer. Using hands or kitchen towel, squeeze out excess liquid from apples. Measure 2 cups grated apples.
Using electric mixer, beat butter, both sugars, and lemon peel in large bowl until fluffy. Beat in eggs 1 at a time. Mix in vanilla and lemon juice. Beat in flour mixture. Mix in grated apples. Transfer batter to
Orange- and Vanilla-Scented Bundt Cake
Orange peel contains essential oils, which deliver the concentrated orange flavor and aroma in this fragrant cake. Blending the grated orange peel with the sugar first helps release the oils from the peel and turns the sugar a pretty pale orange color.
10 to 12 servings
Cake
3 cups unbleached all purpose flour
¾ teaspoon salt
½ teaspoon baking soda
1⅔ cups sugar
1 tablespoon finely grated orange peel
1 vanilla bean, split lengthwise
¾ cup (1½ sticks) unsalted butter, room temperature
3 large eggs
⅔ cup fresh orange juice
⅔ cup buttermilk
Glaze
½ cup fresh orange juice
2 tablespoons sugar
2 tablespoons (¼ stick) unsalted butter
Icing
⅓ cup powdered sugar
2 teaspoons (about) fresh orange juice
CAKE : Position rack in center of oven and preheat to 350°F. Butter and flour 12- to 15-cup Bundt pan. Whisk flour, salt, and baking soda in medium bowl to blend. Using electric mixer, beat sugar and orange peel in large bowl at low speed to release essential oils from peel. Scrape seeds from vanilla bean into sugar mixture and beat to blend well. Add butter and beat until light. Add eggs 1 at a time, beating well after each addition. Mix in orange juice (mixture will look curdled). Stir in flour mixture, then buttermilk. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted near center comes out clean, about 50 minutes.
GLAZE : Meanwhile, boil orange juice, sugar, and butter in heavy small saucepan over medium heat until reduced to ½ cup, swirling pan occasionally, about 5 minutes.
Brush 3 tablespoons glaze over cake. Cool cake in pan on rack 10 minutes. Using small sharp knife, cut around sides and center tube of pan to loosen cake. Turn cake out onto rack and brush with remaining glaze. Cool completely.
ICING : Place sugar in small bowl. Mix in orange juice, ½ teaspoonful at a time, until thick pourable consistency forms. Drizzle icing decoratively over cake. Let stand until icing sets.
DO AHEAD :
Can be made 1 day ahead. Cover with cake dome and store at cool room temperature.
Bundt Pans
Bundt pans are fluted, ring-shaped cake pans that are available today in a seemingly endless variety of shapes and sizes. We call for a range of 12- to 15-cup capacity pans in our recipes in an effort to accommodate this variety. Because the width and depth of pans vary, it’s a good idea to check for doneness about 10 minutes before the suggested baking time has elapsed.
Apple-Spice Cake with Brown Sugar Glaze
Grated apples and a caramel-like glaze keep this cake moist and delicious for a day or two after you make it. Serve it warm with a scoop of vanilla ice cream for a cake version of apple pie à la mode.
12 servings
Cake
Nonstick vegetable oil spray
3 cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1¾ pounds Granny Smith apples, peeled, cored, coarsely grated
1½ cups (3 sticks) unsalted butter, room temperature
1½ cups sugar
½ cup (packed) golden brown sugar
1 teaspoon finely grated lemon peel
3 large eggs
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
Glaze
½ cup (packed) golden brown sugar
¼ cup (½ stick) unsalted butter
¼ cup heavy whipping cream
½ teaspoon vanilla extract
½ teaspoon fresh lemon juice
¼ teaspoon salt
CAKE : Position rack in center of oven and preheat to 325°F. Spray 12- to 15-cup Bundt pan with nonstick spray. Sift flour, baking soda, cinnamon, salt, nutmeg, cloves, and allspice into medium bowl. Drain grated apples in strainer. Using hands or kitchen towel, squeeze out excess liquid from apples. Measure 2 cups grated apples.
Using electric mixer, beat butter, both sugars, and lemon peel in large bowl until fluffy. Beat in eggs 1 at a time. Mix in vanilla and lemon juice. Beat in flour mixture. Mix in grated apples. Transfer batter to
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