Best 3 Orange Yogurt Bundt Cake Recipes
Indulge in a delightful culinary journey with our Orange Yogurt Bundt Cake, a symphony of flavors that will tantalize your taste buds. This moist and fluffy cake boasts a vibrant orange glaze, while the yogurt adds a tangy twist, creating a perfect balance of sweetness and tartness. Each bite reveals a burst of citrusy goodness, sure to leave you craving more. But that's not all; this article unveils a collection of equally enticing recipes that will elevate your baking adventures to new heights. Discover the secrets behind our delectable Orange Yogurt Pound Cake, a classic dessert with a tender crumb and a delightful orange flavor. For those seeking a gluten-free option, our Orange Yogurt Gluten-Free Bundt Cake offers a delightful alternative without compromising on taste and texture. And for a unique twist, our Orange Yogurt Marble Bundt Cake combines the tangy sweetness of orange with the richness of chocolate, resulting in a visually stunning and flavorful treat. Prepare to embark on a culinary voyage filled with vibrant flavors and unforgettable moments as you explore these exceptional Orange Yogurt Bundt Cake recipes.
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ORANGE BUNDT CAKE
Orange Bundt Cake is an easy fruity spring cake bursting with fresh orange flavor made with butter and buttermilk for a rich pound cake texture.
Provided by Sabrina Snyder
Categories Dessert
Time 1h35m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and spray a 10 cup bundt pan with baking spray.
- Sift together the flour, baking powder, baking soda, and salt.
- Add the butter and sugar to your stand mixer on medium speed until lightened in color and fluffy, about 3 minutes.
- Add in the eggs one at a time, then add the vanilla extract and orange zest.
- In a bowl, combine orange juice and buttermilk.
- To your stand mixer, on the lowest speed setting add in half of the orange juice mixture, then half the flour mixture.
- Add in the the remaining of the orange juice mixture and the remaining flour until just combined.
- Pour the batter into you bundt cake pan and bake 50-55 minutes.
- Let cake cool at least 20 minutes before removing from bundt pan.
Nutrition Facts : Calories 340 kcal, Carbohydrate 52 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 73 mg, Sodium 210 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
ORANGE-YOGURT CAKE
This lightly sweet, no-mixer-required cake gets a its touch of sophistication from sweetened segmented oranges and strips of zest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 35m
Yield Makes one 8-inch round cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch round cake pan. Stir flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl. Pour into pan. Bake until a cake tester comes out clean, about 25 minutes. Let cool on a wire rack.
- Place zest strips in a bowl. Stir in segments and remaining tablespoon sugar. Garnish cake with some segments; serve with the rest. Dust with confectioners' sugar.
ORANGE-GINGER YOGURT CAKES
Greek yogurt, fresh ginger, and orange zest give Martha's mini Bundt version of kumajj, a traditional Saudi cake, its moist texture and bright flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Number Of Ingredients 13
Steps:
- Bring sugar, ginger, orange zest, and 1/2 cup water to a simmer in a small saucepan, stirring to dissolve sugar. Remove from heat and let stand for 15 to 20 minutes. Set syrup and candied orange zest aside.
- Preheat oven to 375 degrees. Thoroughly coat the six (1-cup) molds of a mini Bundt pan with vegetable spray. In a medium bowl, whisk together flour, milk powder, baking powder, and salt.
- In a separate medium bowl, whisk eggs, yogurt, oil, and vanilla until smooth. Add to dry ingredients and whisk until thoroughly combined. Stir in nigella seeds just until incorporated.
- Divide batter evenly among molds. Bake until firm, puffed, and golden brown around the edges, about 15 minutes. Transfer pan to a rimmed baking sheet fitted with a wire rack. Spoon 2 tablespoons reserved syrup over each cake; let stand for 15 minutes.
- When ready to serve, invert pan onto cooling rack. Serve cakes drizzled with remaining syrup and garnish with thinly sliced candied orange zest, if desired.
Tips:
- For a richer flavor, use full-fat yogurt and cream cheese.
- If you don't have a bundt pan, you can use a 9x13 inch baking pan. Just be sure to adjust the baking time accordingly.
- To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the cake cool completely before glazing it. This will help the glaze set properly.
- For a citrusy glaze, use freshly squeezed orange juice. If you don't have any on hand, you can use store-bought juice, but be sure to add a little bit of lemon juice to brighten up the flavor.
Conclusion:
With its moist and fluffy crumb, tangy citrus flavor, and sweet orange glaze, this Orange Yogurt Bundt Cake is sure to be a hit at any gathering. It's easy to make and can be dressed up or down to suit any occasion. Whether you're serving it for breakfast, dessert, or a special occasion, this cake is sure to please everyone at the table.
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