This Bright Orange Bundt Cake is subtly sweet and full of orange flavor. Technically, citrus season happens in the winter, and it is so nice to get a bit of brightness during the gray days of January and February. The citrus reminds us of warmer, sunnier days ahead, and gives us hope for Spring. While I made sure to have my share of citrus in January, I’m not ready to let it go. I will be using lemons, limes, and oranges as I welcome Spring. In fact, this Bright Orange Bundt Cake will most likely be making an appearance on my brunch table this season.
So, what’s with the “bright” in Bright Orange Bundt Cake? I’m not referring to the color; in fact, the cake itself is a pretty standard cake color, and I see no need to add food coloring here. I’m calling this “bright” because of the flavor and the mood it inspires. This is one of those desserts that isn’t too rich or heavy, and it makes me smile!
The orange flavors in this bundt cake come from a variety of sources. You will find plenty of orange zest, a hint of orange juice, and the star of the show, the Cointreau. Yes, this is a grown up kind of bundt cake. Of course, the alcohol cooks out, and you should not hesitate to serve it to the underage crowd. Cointreau just elevates the flavors a bit, making if feel just a little more fancy and special. My son, who is 22 and works as a bartender while finishing his degree, saw that I had used the Cointreau. “How much of that did you use, mom? You know that stuff is expensive…” The recipe doesn’t call for too much, and I told him it was worth it.
I hope you will give this recipe a try, and that you enjoy it as much as we did!
Here’s What You Will Need:
Pro Tips:
I’m a little obsessed with this Nordicware Bundt Pan. My husband purchased it for me as a gift recently, and I have to say that quality baking equipment makes a huge difference. Plus, it’s just so pretty! This Bundt Pan has a 10 cup capacity. Make sure the pan you choose has a 9-10 cup capacity to accommodate the recipe.
Many people swear by pan release which is made from a mix of shortening and flour that you brush into your bundt pan. This works, but I’m kind of lazy sometimes and I really like shortcuts. I have consistent success using baking spray. Just make sure you spray thoroughly, covering all the nooks and crannies.
As I mentioned above, Cointreau is expensive. Feel free to use a “knock off” brand of orange liqueur, or even Triple Sec. If you really want to skip the alcohol altogether, you can substitute orange juice for the alcohol. If you select this method, I recommend adding a teaspoon of orange extract to the batter as well.
This cake has a lovely glaze which add some sweetness, and the cake is really good as it is. It never hurts, however, to add some whipped cream and maybe some fresh berries. My daughter asked if I would be serving whipped cream with the cake and my answer was, “Of course!”
The instructions call for poking holes in the warm cake and slowly pouring the glaze into the pan before turning the cake out. I like to reserve about 1/4 of the glaze to drizzle over the outside of the cake once it has been placed on a platter. It gives it a really nice finish.
Bright Orange Bundt Cake
A subtly sweet glazed orange bundt cake with bright orange flavor.
Ingredients
For the Cake:
1 cup butter at room temperature
1 1/2 cups sugar
4 eggs at room temperature
1 Tablespoon fresh orange zest
1/4 cup Cointreau
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
For the Glaze:
1/2 cup butter
1 cup sugar
1/4 cup fresh squeezed orange juice
1/4 cup Cointreau
Instructions
Preheat oven to 350 and prepare 9-10 cup capacity bundt pan.
For the Cake: With a stand mixer or a hand mixer with large bowl, mix the 1 cup butter with the 1 1/2 cup sugar until light and fluffy. Add the eggs and blend until well incorporated. Mix in the orange zest and cointreau. Add the flour, baking powder, baking soda, and salt to combine. Mix in the buttermilk. Spread the batter evenly in the bundt pan and bake for 40-45 minutes. A toothpick inserted into the cake should come out with a few moist crumbs, but not wet.
For the Glaze: In a small saucepan cook the 1/2 cup butter, 1 cup sugar, orange juice and Cointreau over medium heat until sugar has dissolved and mixture just starts to bubble at the edges.
Once the cake has baked, remove it from the oven and use a wooden skewers to poke holes all over the cake. This will act as channels for glaze distribution. Slowly pour the glaze over the warm cake and allow the glaze to soak in. Let the cake sit for 30 minutes before turning it out onto a platter.
Notes
Reserve 1/4 of the glaze to drizzle over the cake after it has been turned out onto a platter. This give the cake a nice finished look.
Consider serving with whipped cream and fresh berries!
Enjoy!
If you love citrus, consider trying some of my other favorites: Super Simple Lime Tart or Orange Almond Cardamom Cake
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