Orange and sour cream bundt cake
User Reviews
5
4 reviews
Excellent
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
10 slices
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Course
Cake
Orange and sour cream bundt cake
Report
This delicious orange and sour cream bundt cake is simplicity itself. Add a pretty glaze or dust with icing sugar – perfect with a cup of tea.
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Ingredients
For the cake
- 125 g butter unsalted, softened, 4 oz
- 220 g caster sugar 1 cup
- 2 egg lightly beaten, large
- 225 g plain flour 1 1/2 cups
- 3 tsp baking powder
- 1/8 tsp salt
- 125 g sour cream 1/2 cup
- 1 blood orange, zest only (or any type of citrus)
For the glaze
- 150 g powdered sugar icing, 1 1/2 cups
- 1 blood orange, juice strained
Candied blood orange slices (optional)
- 240 g caster sugar 1 cup plus 2 tbsp
- 220 ml water scant 1 cup
- 1 blood orange, juice strained
- 2 blood oranges, sliced thinly
Instructions
- Preheat the oven to 180°C (350°F) and spray a 22cm /9in ring tin with cake release.
- Sift the flour, baking powder and salt into a bowl. Mix the orange zest with the sour cream.
- Put the butter and sugar in the bowl of your stand mixer fitted with the paddle attachment. Beat for several minutes, scraping the bowl midway, until fluffy and light.
- Gradually add the eggs, adding 1 tbsp of flour to avoid curdling.
- Alternate adding the flour and sour cream, beating briefly on medium-low speed between each addition. Scrape the bowl as needed to make sure everything is well blended.
- Transfer the batter into the prepared tin, levelling it with a palette knife.
- Bake for 45-50 minutes or until the cake is golden, springy and coming away from the edges of the tin.
- Cool in the tin for 10 minutes then carefully turn out onto a cooling rack.
- To make the candied oranges, put all the ingredients in a saucepan and heat until the sugar dissolves. Add the orange slices and simmer for 10 minutes, or until the rind is softened. Place the slices on a cooling rack set over a tray (to catch any drips) and leave them to cool.
- Mix the icing sugar with enough orange juice to make a thick but pourable glaze.
- Spoon the glaze over the cooled cake, letting it drip prettily down the sides.
- Decorate the cake with the candied blood orange slices if you like.
Notes
- Reserve any syrup from making the candied orange slices to brush over cakes or use in cocktails.
- Instead of blood oranges, you can use any type of citrus.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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