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.
Check out the recipes below so you can choose the best recipe for yourself!
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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