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.