Have you even printed out a recipe, held on to it for years, and yet never got around to making it, and then wondered what in heaven's name you'd been waiting for all that time? Yeah, that's exactly what this Orange Bundt Cake recipe is.
I printed out the recipe from a ChowHound recipes message board years ago. Back when ChowHound was usable, and had boards that I could find. I remember that people in the thread just raved about the recipe. I remember that it was called Grandmamma's Orange Cake. I do not know whose grandmamma's recipe this is. If anyone knows, please let me know so I can give proper credit and accolades, because it really is as magnificent as all the reviews claimed.
We have an orange and a lemon tree in our yard, so I'm always looking for new ways to use our backyard bounty. This cake is so good that it's almost criminal that I haven't made it until now.
Grandmamma's Orange Bundt Cake Recipe:
- 1 cup sugar
- 1 cup butter, softened
- 3 eggs, divided into yolks and whites
- 1 cup sour cream
- 1 3/4 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- zest of one orange
Cream butter and sugar together, then add egg yolks, sour cream, and orange zest, and beat until fluffy.
Mix flour, baking soda, baking powder, and salt to the mixture and mix until just combined.
In a separate bowl, beat egg whites until stiff, and then fold them into the batter.
Place combined batter in a well greased or nonstick bundt pan.
Bake at 325 degrees for one hour.
In the meantime, make the warm orange sauce that gets poured over the the cake, and soaks in such wonderful citrus flavor.
Hot Orange Sauce for Grandmamma's Orange Bundt Cake:
- 1 cup of orange juice
- 2 Tablespoons lemon juice
- 3/4 cup sugar
- 1/8 teaspoon salt
I needed four of my kind of dinky oranges to make a cup of juice, but my lemons are HUGE, so one lemon made way more juice than 2 Tablespoons (the original recipe estimated 2T, or the juice of one lemon).
Combine all the ingredients in a small sauce pan, and bring to a boil for 3-4 minutes.
When the cake comes out of the oven, let it sit in the pan for 15 minutes. Poke the bottom of the cake with a wooden skewer, and pour about 1/4 of the hot orange sauce on the bottom of the cake while it's still in the pan.
After 15 minutes, turn the orange cake out on a plate, and poke the top side of the cake with the wooden skewer. Don't be shy--make lots and lots of holes. Pour the remaining orange sauce slowly over the top of the cake. Some will pool on the cake plate, but if you go slowly and have made plenty of perforations, most of it will soak into the cake.
See? Not too much of that magnificent orange sauce lost on the cake plate.
The cake is delicious still warm out of the oven, but if possible, it's even better the next day. And because of that fabulous orange sauce soak, the cake stays incredibly moist for days and days.
Good luck keeping it around for that long, though. I'm definitely going to have to make this again for Easter dessert. What an absolutely perfect spring cake!
Want a printable, one page version of this recipe? Here you go: Grandmamma's Orange Bundt Cake Recipe