Photo Credit: Sina Mizrahi
Some days I want to make a cake, and the only way it will get done is if it’s as easy and convenient as possible. This orange Bundt is simple (I often skip the glaze), and I wanted to see if I can continue using just a whisk to beat it together. For me, taking out my mixer requires a very compelling reason. Does a Bundt cake count as one?
YIELDS 1 CAKE
- 1¾ cups granulated sugar
- 1 cup oil
- 4 extra-large eggs
- 2 tsp vanilla extract
- 1 cup orange juice
- 1 Tbsp orange zest (optional)
- 2¾ cups all-purpose flour
- 1 Tbsp baking powder
- ½ tsp salt
Preheat oven to 350°F (175°C) and grease or spray a
10-cup Bundt pan.
Method 1: Whisk
In a large bowl, whisk sugar and oil. Add eggs and vanilla and beat until well combined. Add orange juice and zest, if using; stir. Add flour, baking powder, and salt. Mix dry ingredients slightly before mixing into the batter. Mix until no streaks of flour remain. Pour batter into the prepared pan.
Bake for 40–45 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool 10 minutes; invert onto a cake plate. Cool completely before slicing.
Method 2: Mixer
In the bowl of a stand mixer on medium speed, beat sugar, oil, eggs, and vanilla until fluffy and pale, 3–4 minutes. Add orange juice and zest, if using; mix. Add flour, baking powder, and salt. Mix on low speed until no streaks of flour remain. Pour batter into the prepared pan.
Bake for 40–45 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool for 10 minutes; invert onto a cake plate. Cool completely before slicing.
Tip: For an easy glaze, mix 2 cups confectioners’ sugar with 2–4 Tbsp orange juice and 1 tsp orange zest (optional).
The batter mixed by hand was noticeably lumpier, whereas the batter mixed with a mixer was airier (due to the beating of the oil and sugar). Both batters baked up beautifully, but I immediately noticed that the one from the mixer came out taller and fluffier. The crumb from the hand-mixed one was dense, whereas the mixer one was noticeably lighter.
I recommend taking out the mixer for your next Bundt cake and beating the oil, sugar, and eggs well to incorporate air and get a dreamy crumb. Happy baking!
(Originally featured in Family Table, Issue 778)
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