Orange and Vanilla-Scented Bundt Cake

By Treebs

Bon Appetit

Ingredients

• CAKE:
• 3 cups unbleached all-purpose flour
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1 2/3 cup sugar
• 1 tbsp finely grated orange peel
• 1 vanilla bean, split lengthwise
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3 lg eggs
• 2/3 cup fresh orange juice
• 2/3 cup buttermilk
• GLAZE:
• 1/2 cup fresh orange juice
• 2 tbsp sugar
• 2 tbsp (1/4 stick) unsalted butter
• ICING:
• 1/3 cup powdered sugar
• 2 tsp (about) fresh orange juice

Details

Adapted from google.com

Preparation

Step 1

CAKE:

Position rack in center of oven and preheat to 350 degree F. Butter and flour 12- to 15- cup Bundt pan. whisk flour, salt, and baking soda in medium bowl to blend. Using electric mixer, beat sugar and orange peel in large bowl at low speed to release essential oils from peel. Scrape seeds from vanilla bean into sugar mixture and beat to blend well. Add butter and beat until light. Add eggs 1 at a time, beating well after each addition. Mix in orange juice (mixture, then buttermilk. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted near center comes out clean, about 50 minutes.

GLAZE:

Meanwhile, boil orange juice, sugar and butter in heavy small saucepan over medium heat until reduced to 1/2 cup, swirling pan occasionally, about 5 minutes.

Brush 3 tbsp glaze over cake. Cool cake in pan on rack 10 minutes. Using small sharp knife, cut around sides and center tube of pan to loosen cake. Turn cake out onto rack and brush with remaining glaze. Cool completely.

ICING:

Place sugar in small bowl. Mix in orange juice, 1/2 tsp at a time, until thick pourable consistency forms. Drizzle icing decoratively over cake. Let stand until icing sets.