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Orange & Pecan Bundt Cake Recipe

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4.2 from 71 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Orange & Pecan Bundt Cake is a moist and tender dessert bursting with fresh citrus flavor. Loaded with crunchy pecans and finished with a simple orange glaze, it is perfect for holidays, afternoon tea, or any special occasion, providing a delightful balance of sweet and tangy flavors with a satisfying nutty texture.

Ingredients

Cake Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 tbsp orange zest
  • 1/2 cup fresh orange juice
  • 1 tsp vanilla extract
  • 3/4 cup sour cream
  • 1 cup pecans, chopped

Orange Glaze

  • 1 cup powdered sugar
  • 2–3 tbsp fresh orange juice
  • 1 tsp orange zest

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt; this creates a well-distributed leavening base for the cake.
  3. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which adds volume and tenderness to the cake.
  4. Add Eggs: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth and stable batter.
  5. Add Flavorings: Mix in the orange zest, fresh orange juice, and vanilla extract to infuse the batter with bright citrus and aromatic vanilla notes.
  6. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, alternating with the sour cream. Mix just until combined to avoid overworking the batter which can cause toughness.
  7. Fold in Pecans: Gently fold the chopped pecans into the batter for crunchy texture throughout the cake.
  8. Fill Pan and Bake: Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
  9. Cool Cake: Allow the cake to cool in the pan for 10–15 minutes to set. Then carefully invert it onto a wire rack to cool completely, preventing sogginess and ensuring proper texture.
  10. Prepare Glaze: Whisk together powdered sugar, fresh orange juice, and orange zest to form a smooth glaze that complements the cake’s flavors.
  11. Glaze Cake: Drizzle the orange glaze evenly over the cooled cake and let it set before slicing for the perfect finishing touch.

Notes

  • Bring the butter and eggs to room temperature before preparing the batter to achieve a smoother and more even texture.
  • Grease and flour every part of the Bundt pan thoroughly to prevent the cake from sticking and ensure easy removal.
  • Toast the pecans lightly before adding them to the batter to enhance their flavor and crunch.
  • Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American

Find it online: https://sarasplate.com/orange-and-pecan-bundt-cake-recipe/