I have always admired Bundt cakes. I think it might be the variety of flutes and channels that create a visual intrigue combined with that unique shape. To me, they are a bit like snowflakes. This blueberry and orange recipes has fabulous color with the explosions of blueberries juxtaposed against a wonderfully dense and aromatic golden-orange. This cake is sublime in its beauty, taste and texture.
What are Bundt cakes and way? Popularized by the Nordic Ware cookware company in the 50’s and 60’s, Bundt cakes do not conform to any single recipe; instead, their characterizing feature is their shape. A Bundt pan generally has fluted or grooved sides, but its most defining design element is the central tube or “chimney” which leaves a cylindrical hole through the center of the cake. The design means that more of the mixture touches the surface of the pan than in a simple round pan, helping to provide faster and more even heat distribution during cooking.
Like a lot of baking, you begin by sifting and combining much, if not all of the dry ingredients including the flour, sugar, baking powder, and soda.
Add the slightly softened butter and mix on low speed until fine crumbs form. You want the butter softened enough that it breaks up into very pieces. The outcome should look a bit like moist sand in texture.
With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice (with optional orange flower water). Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes, scraping the sides of the bowl if necessary.
Orange flower water is an essential water that has been used as an aromatizer in many traditional French dessert dishes such as one of my favorites – Brioche Pan Perdu (a French toast with orange flower water in the batter than aromatically enhances the fact that this French toast is stuffed with orange marmalade and cream cheese. Nom nom!
Prepare the pan. I melt some butter in the microwave and then lightly brush the entire interior surface of the pan. It is good to make sure there are no puddles or inconsistencies because you will get too much flour on the surface where there is more butter. Dust the inside of the pan with flour and tap upside down to remove the excess.
Pour the batter into the prepared pan. Periodically adding in the fresh blueberries.
Bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes. Allow the cake to cool 30-45 minutes in the mold.
Dust with confectionary sugar for ornamentation if you wish.
I have always admired Bundt cakes. I think it might be the variety of flutes and channels that create a visual intrigue combined with that unique shape. To me, they are a bit like snowflakes. This blueberry and orange recipes has fabulous color with the explosions of blueberries juxtaposed against a wonderfully dense and aromatic golden-orange. This cake is sublime in its beauty, taste and texture.
- 10 oz. 2-1/4 cups all-purpose flour; more for the pan
- 2 cups sugar
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 6 oz. 12 Tbs. unsalted butter, softened; more for the pan
- 3/4 cup canola or other mild-flavored oil check for freshness before using
- 1-1/2 Tbs. finely minced lemon zest from about 2 lemons
- 1 Tbs. vanilla extract
- ½ tsp. orange flower water optional, just add to orange juice
- 3/4 cup strained fresh orange juice
- 5 large eggs
- 6 oz. fresh blueberry
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Heat the oven to 350 °F. Butter and flour a 12-cup Bundt pan.
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Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment.
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Add the butter and mix on low speed until fine crumbs form.
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With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice (with optional orange flower water).
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Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes, scraping the sides of the bowl if necessary.
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Pour the batter into the prepared pan. Periodically adding in the fresh blueberries.
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Bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.
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Allow the cake to cool 30-45 minutes in the mold. Dust with confectionary sugar for ornamentation if you wish.
Wine and Beer Pairing:
Ah, I think maybe coffee or tea might be a better paring in this case. Still, if a dessert wine is what you want, I think Muscats may be the best choice here, like a Beaumes de Venise or a California Muscat like Bonny Doon. Or maybe a Moscato D’Asti or a late harvest Viognier from California. Lastly, because this is so rich, you might go with a Champagne like A Demi-Sec Champagne which works well to cleanse the palate.
Cost:
Baking from scratch is very cost effective with an amazing cake like this costing $1.00 per serving.
Time and Effort:
Baking from scratch take some effort, and this one takes a little more to get the butter folded in right and zesting the lemon, plus clean up. But that is not really all that much, perhaps 30 minutes total, and you have an incredibly beautiful and delicious cake.
Alex Approved:
Indeed, this is approved by Alex, but then what cake wouldn't be?
Leftovers:
Cake is great as a leftover as long as it is stored effectively. Since it typically consumed in a couple of days, we store it at room temperature, in a glass domed cake pedestal or in a Tupperware cake carriers.
Health:
This is pretty healthy compared to some desserts, but if you are watching your calories, saturated fats, dietary sugars, or cholesterol, you might skip this, or at least not go back for seconds (which will be harder to resist than you might imagine).