Orange Cream Bundt Cake
An orange cream cake that's sure to please!
- 2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup milk
- 1/2 cup orange juice
- 1/2 cup vegetable oil
- 3 eggs
- 3 tablespoons cream cheese softened
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- orange zest
- 1/4 cup orange juice
- 1/4 cup granulated sugar
- 4 tablespoons powdered sugar
- 3-5 tablespoons milk
Preheat oven to 350F
Generously coat a bundt pan with baking spray (I use Baker's Joy)... be sure to get all the nooks and crannies.
Beat the eggs and to this add the milk, orange juice, vegetable oil and the zest of one orange. Set aside.
In a separate bowl, whisk together the flour, sugar, baking powder and salt.
Add the liquid mixture to the flour mixture and stir until just combined.
Add the cream cheese, one tablespoon at a time, and combine well after each addition.
Once all the cream cheese has been added, continue to mix for 2 minutes.
Pour batter into prepared bundt pan and bake directly on the rack (do NOT bake the bundt pan on a cookie sheet... the air needs to circulate and a cookie sheet will prevent that) in the preheated oven for 40 minutes, or until a knife inserted halfway comes out cleanly.
Cool 5 minutes in pan. While the cake is cooling in pan, make the syrup:
In a saucepan combine 1/4c orange juice and 1/4c granulated sugar. Bring to a slow boil stirring until sugar has dissolved and let simmer until cake has cooled for 5 minutes in the pan then remove from heat.
Invert cake onto cooling rack. Place a sheet of waxed paper under the cooling rack and immediately brush orange juice mixture onto warm cake. Let the cake absorb all of the syrup as it will make the cake moist and full of flavor
To make the glaze, combine powdered sugar and milk... let yourself be the judge as to how much glaze you want. If you want it thinner, add small amounts of milk until you have the consistency and amount you want then pour it over the cake... brush on if desired.
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