Orange Cinnamon Buttermilk Bundt Cake

Orange Cinnamon Buttermilk Bundt Cake

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Recipe Types

 

Orange Cinnamon Buttermilk Bundt Cake

Course: Dessert
Cuisine: American

Equipment

  • Hand or Stand Mixer
  • Oven
  • Bundt Pan

Ingredients

  • 2 Cups All-Purpose Flour Plus Extra for Baking Pan
  • ½ Cup Cake Flour Any cake flour, I usually get the Softasilk brand
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • ¼ tsp Baking Soda
  • ¼ tsp Ground Cinnamon
  • ¼ tsp Nutmeg
  • 1 Cup Unsalted Butter Room temperature (i.e. leave the butter out a few hours prior to starting this recipe)
  • 2 Cups Granulated Sugar You can use 1 1/2 cup if you don't want it too sweet
  • 3 Large Eggs Room temperature (i.e. leave the eggs out a few hours prior to starting this recipe)
  • 2 tsp Pure Vanilla Extract
  • Zest from 1 Whole Orange
  • Fresh juice from ½ of an Orange
  • 1 Cup Buttermilk
  • Powdered Sugar To garnish

Instructions

  • Preheat oven to 325ºF/170ºC/Gas 3
  • Lightly grease a 10-cup Bundt pan with butter and flour and set aside
  • In a mixing bowl, combine all of the dry ingredients (flour, baking powder, salt, baking soda, ground cinnamon, and nutmeg) and set aside
  • In a stand mixer with the whisk attachment, beat the butter on medium speed for a few minutes until softened
  • Add one cup of sugar and mix until well combined. Use a spatula to scrape the sides of the bowl, if necessary
  • Add the remaining sugar and continue to mix until well combined, typically 5-8 minutes on medium speed
  • On medium speed, add the eggs one at a time and continue to mix
  • Add the vanilla extract, orange zest, and the fresh orange juice
  • Add the dry ingredients and add half of the buttermilk (see notes for substitute)
  • Continue to mix on medium speed and add the remaining dry ingredients
  • Add the rest of the buttermilk, then transfer the batter to the prepared pan and spread evenly
  • Bake on the middle rack of the oven for 65 to 75 minutes or until the cake is golden and a toothpick comes out clean when inserted
  • Remove the cake pan to a cooling rack and allow to cool for 15 minutes. Invert the cake on a serving tray and garnish with powdered sugar. Enjoy!

Notes

To make your own buttermilk, combine 1 Cup Milk (Cereal/Gallon Milk) + 1 Tablespoon of Fresh Lemon Juice or Vinegar. Let it sit for 10 minutes before using.

2 Comments

  • Mick G.

    Y’all. I love this cake. I am a very lazy aspiring baker, which means I do not bake. However, I made this cake, after a few glasses of wine, and everyone loved. I ate it for breakfast, lunch, dinner and dessert. My favorite thing about it is how good it smells! Despite my 911 texts to Samuella, it’s so easy to make and I’m now insufferable because I think I’m a baker.
    All that to say, the cake is so delicious, smells really good and was the perfect Sunday afternoon treat.

    • Honestly, this cake is underrated – one of my favorite cakes to bake because it’s so easy to put together and it smells amazing! Thanks for the review, Mick! I’m so glad you enjoyed the cake.❤️❤️

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