What a busy week! My husband and I were wrapping up projects for the season, decorated for Autumn, participated in a Town Wide Tag Sale, saw our son off on his last year of college, celebrated my husband Paul’s 50th birthday and did some yummy cooking and baking! It was a busy time, but full of fun!! The weather the past few days was not much to be desired, but we needed the rain and the chilliness put me in the spirit to decorate for Fall.
There were many goodies being created, but one of the recipes made was a delicious Orange Bundt cake (I’m in an orangey mood lately). 🍊🌞
Orange Bundt Cake
3 cups gluten free all purpose flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup grass fed unsalted butter, room temperature
1 2/3 cups organic granulated sugar
4 large eggs, room temperature
1 tsp pure vanilla extract
zest from 2 oranges
1/2 cup orange juice from oranges
1/2 cup almond milk, room temperature
1 tsp distilled white vinegar
*optional: confectioners sugar for topping
1) Preheat oven to 350°F. Spray a bundt cake pan well with coconut oil spray. Set aside.
2) Make buttermilk by adding vinegar to the almond milk in a small bowl. Set aside to curdle a bit. In large bowl, Whisk flour, salt, baking powder, and baking soda together. Set aside.
3) With a handheld mixer, beat butter on high speed until smooth and creamy, about a minute. Add the sugar and beat on high speed for another 2 minutes until all creamed together. Scrape the sides with a rubber spatula. Add the eggs and vanilla extract. Beat until just combined on medium speed. Scrape sides again with spatula. Beat in the orange zest and juice from oranges.
4) On low speed, mix in, alternating the flour mix and the buttermilk in 3 additions, beginning and ending with the flour mixture. Mix well with each addition. Don’t overmix though. The batter will be on the thicker side.
5) Pour the batter into the greased Bundt pan. Spread with rubber spatula to evenly distribute in pan. Bake for 45-50 minutes. With a toothpick, check for doneness. When done, place pan on cooling rack and cool while still in pan for 10 minutes.
6) Turn cake out of pan. Continue to cool. Once cooled, if you prefer, sprinkle confectioner’s sugar on top. Personally, we liked it without the powdered confection.
It stayed moist and yummy for approximately 5 days. Hope you enjoy the cake and have a Fantastic week!!
Some Fall decor started: