Orange and Olive Oil Bundt Cake – Moist, buttery, and just bursting with a beautiful citrus flavor!
Let’s talk cakes.
I feel as though cakes really have a mind of their own. A stubborn mind. And, if it had a real face, there would be a constant smirk on it.
I think that if a cake could talk it would tell you to go away and leave her alone. She would tell you that she is too pretty and too good for you to even try making her. Then, when you do make her all perfect, she wants to tell you to buzz off.
Anyone else feel that way about cakes?
For that reason, when it comes down to cakes, I almost always turn to a reliable source.
This month’s #BundtAMonth challenge was to create a bundt cake with citrus. I went straight to David Leite’s Orange-Olive Oil Cake because it is one of my favorite citrus cakes, ever. This particular cake has made its appearance a few times around here. It is a large, rich, very dense cake that could serve 15 to 20 people.
I served this Orange and Olive Oil Bundt Cake on Christmas Day, and it satisfied 14 guests. Best part was that I still had some cake left over for the next day.
I don’t think I have to mention that this is a fabulous cake. If I had to sum it up in a few words it would be: silky, moist, citrusy. A friend of coffee, tea, or milk. Even a shot of whiskey. Why not.
Chef Leite uses navel oranges for his cake. I have used both, oranges and store-bought orange juice. There is a slight difference in taste; that is, the taste is more profound when you use fresh orange juice. I urge you to hop on over to their recipe and read about their adventures in making this cake. It will make you smile and realize that we amateurs are not the only ones that have trouble with making the perfect cake. Encouraging, isn’t it? 🙂
Please click here for the recipe.
ENJOY!
Scroll to the bottom of this post and check out the rest of the #BundtAMonth participants.
If you would like to participate in January’s #BundtAMonth, here’s what you should do:
– Use mandarin, orange, Citrus lime, yuzu, lemons, Key lime or ANYTHING citrus – and bake us a Bundt for Tangy January
– Post it before January 31, 2013.
– Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
– Add your entry to the Linky tool below
– Link back to our announcement posts.
Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.
Please check out the rest of the #BundtAMonth participants:
Almond Clementine Bundt Cake by Carrie from Poet In The Pantry
Citrus Bundt Cake with Sparkling Wine and Fiori di Sicilia by Laura from The Spiced Life
Citrus Cocktail Mini Bundt Cakes by Renee from Magnolia Days
Citrus Lust Mini Bundt Cakes with Lemon Curd by Stacy from Food Lust People Love
Dried Tomato Cherry & Yuzu Cake by Ann from Anncoo Journal
Glazed Lemon Bundt Cake by Alice from Hip Foodie Mom
Grapefruit Poppyseed Bundt Cake by Deb from Knitstamatic
Grapefruit Yogurt Bundt Cake by Kate from Food Babbles
Lemon Bundt with Lemon Curd by Holly from A Baker’s House
Mini Orange Bundts with a Grand Marnier Glaze by Tara from Noshing With The Nolands
Orange Chocolate Marble Bundt by Paula from Vintage Kitchen
Orange Olive Oil Cake by Katerina from Diethood
Orange Strawberry Swirl Cream Cheese Bundt Cake by Anuradha from Baker Street
Soaked and Glazed Lemon Cake by Dorothy from Shockingly Delicious
Zesty Lemon Bundt Cake by Anita from Hungry Couple NYC
Thank you so much for referring to my site as”reliable.” I try very hard. And I’m touched that you think so.
Now that’s my kinda cake! Incredibly irresistible! Thanks for baking along, Kate! 🙂
So beautiful! I really need to bake at least one bundt cake this year. If you have absolute favorite brand of cake mold that I should get, please let me know! Lovely clicks!
I never made an olive oil cake even though I always think it sounds delicious when I see a recipe. The orange seems like a perfect match for the olive oil!
Love this pretty bundt cake! Pretty clicks too!!
sorry……..I mean cake not make. 🙂
I am loving the sound of this make already Kate. I was going to make a lemon yogurt cake for my husband’s b’day today, however I will make this one instead. He loves cakes with citrus flavours so this is perfect. Thanks! 🙂
Happy Birthday to him!!!
Absolutely gorgeous!!
Thank you! 🙂
You are a better person than me. 😉 Gorgeous cake!
Thanks, Laura! 😉
Kate, your bundt is absolutely beautiful!!! and the cake texture looks perfect. . I am definitely pinning this and will give this recipe a try, thank you!!!
Just beautiful, Katerina! Someone recently gave me some good olive oil and I have been looking for a cake recipe using it. There are so many on the internet but I trust your personal experience and yours came out so lovely! Pinning on my Recipes to Try board. Thank you!
Love that you talk to cakes– me too!!– and this cake turned out beautifully! Wonderful photographs too!
Gorgeous food photography, Kate! You are improving every single day…and, I adore your props. Etsy ROCKS! Found some antique French wire cooling racks & great silverplated place setting pieces from a food stylist based in Tinley Park. (Would LOVE to raid her prop closet, LOL!) LOVE oranges, LOVE olive oil and LOVE Bundt Cakes! Thank you. xoxo
Orange and olive oil is wonderful together, I’m all for a slice of this and a nice cup of tea.
That looks lovely! I love that it is so simple. Bundt cakes are a lot of fun to make.
A simple bundt cake with a dusting of powdered sugar is one of my favorites! And the orange flavor sounds divine!
I have never used olive oil in a cake before and yours looks stunningly gorgeous. Amazing photography too! Thanks so much for sharing.
Hey there, pretty girl!! As usual, your baking blows me away – as does your photography. xoxo!!
HI sweetheart!!! So happy to “see” you! xoxo
So gorgeous, I love the light dusting of powdered sugar!
Beautiful! And…very classy. 😉
Thanks, Anita! 😉
It looks like an amazing cake and I want to make an orange cake soon…just not quite this big but the flavor sounds awesome!
That is one beautiful slice of bundt cake. I always get a dark exterior to my bundt cakes, but this is perfectly golden. I can also see how moist it was… YUM! 🙂
A very beautiful bundt cake, Kate. I love the smooth and light texture.
Oh my goodness!! First thing first, you pictures. STUNNING! Seriously, outstanding. I also love your props. So unique. I wish I had things like that and could take pictures like these. Beautiful! Second, this cake sounds amazing. I made an orange olive oil cake with cardamom last winter and loved it. Yours sounds like something I’d truly enjoy. Definitely bookmarking this.
Thanks, Kate!! I got the props on Etsy… a box of like 15 vintage kitchen toys for 30 bucks!
Cakes can smell fear, especially those wily bundt cakes. Yours looks perfect! No sign of pan chaffing! 😀 I love olive oil cakes, definitely bookmarking this one.
I love citrus and olive oil based cakes and I LOVE the props you used for these shots! Beautiful!
This is stunning! Your pictures are so gorgeous!
Thank you SO MUCH, Steph! I truly appreciate it!!
This does look moist. I love a good citrus cake!
I still have navels and tangerines from the Band Fruit Fundraiser, so this cake looks right up my alley.
Thanks!
Kirsten, if you have a chance, make it! It is really really good… kind of like a pound cake, but citrusy. AND it feeds like 15+ mouths. 😀
I´m amazed how olive oil is a normal ingredient in cakes today, not that I´m complaining! This is a wonderful cake Kate!
The extent of my conversation with cakes is typically “I’m going to eat you now” or “come to mamma.” That’s the conversation I would have with this cake, anyway. And the cake would be like “FINE”
LOL! I’m so glad you get what I’m trying to say! 😀