As I write this post for this delicious orange cake, the world is in crisis with the covid-19 pandemic.
Hopefully everyone is following the #stayathome suggestion.
Those who can, are now working from home.
The schools are closed as well as restaurants.
Consequently, lots of cooking and baking is happening.
Maybe you don’t know this, but I hate cooking! The kitchen is my enemy…
Like most people, I’m trying to use what I have at home before going to the grocery store.
And I’ve been craving cakes. Why? I have no idea. A new comfort food for me maybe? 🙂
So I found in my fridge 2 oranges that were left behind by my daughter when she was here for 2 weeks with her newborn. (see my Instagram post for that story)
I don’t eat oranges, so I started to look for recipes.
I never thought of an orange cake that uses the whole orange
But as I read different recipes, I did what I often do: take a little bit from different orange cake recipes and sort of make it my own.
Gee! I must be getting good at this baking thing, because this cake is now my favorite one.
It’s soooo good.
Not too sweet and it’s a little bit dense, just enough that it holds together while I stand over the counter and eat a small slice. 🙂
Next time, I might try it with chocolate chips in the batter.
Chocolate and orange do go very well together.
Tips for baking this orange cake
- Make sure you wash the orange peel well, since it will be puréed as well with the rest.
- I used vanilla classic yogurt since that’s what I had in my fridge. I would not use a greek yogurt which would be too thick.
- Mine was ready after 55 minutes. Your oven temperature might differ from mine so I would suggest you check before that.
- I did not use a glaze as some other recipes mentioned and it was perfect with just confection sugar dusted lightly.
I love this orange cake so much, I can’t resist having a slice for breakfast…
Hope you enjoy it as much as I have.
p.s. You might want to try this super easy carrot cake as well.
Delicious Whole Orange Cake
- 1 cup butter softened
- 1 ¼ cup granulated sugar
- 3 large eggs
- 2 large oranges, seedless. cut ends, keep skin and cut into big chunks
- 2½ cup flour
- ¼ tsp salt
- ¼ tsp baking soda
- 2 tsp baking powder
- ¼ cup vanilla classic yogurt
- Preheat oven to 325°.
- Spray a large Bundt cake pan to prevent sticking. Make sure you spray around the funnel. I also always sprinkle in flour all around as well.
- In a large bowl, add butter and sugar and mix with a hand mixer.
- Add the eggs and continue mixing.
- Add all the orange chunks in a food processor. Using the pulse button, mix until the texture is almost smooth but not puréed.
- Add the orange mixture to the rest in your bowl and beat until well blended.
- Add flour, salt, baking soda, and baking powder to bowl and beat until well mixed.
- Add the yogurt and continue beating to mix well.
- Dump all in the cake pan.
- Bake for about 55 minutes, but check by inserting a toothpick to make sure no batter sticks to it.
- Cool pan on a rack about 10 minutes.
- Using a small spatula, I go around to detach the cake from the sides and the funnel.
- Then invert the cake onto a plate and let cool completely.
- Dust confection sugar over the top of the cake using a small colander.