Oilve Oil Orange Bundt Cake
Do you know Mary? If you don’t you should cuz she’s super cool.
She’s a librarian, lives in California and is one fantabulous baker. She also loves big bundts…as in the cakes…with the hole in the middle. Mary loves bundt cakes soooo much that for the last month she has baked one every day and celebrating each one on her blog, The Food Librarian, which if you have yet to check out you need to hurry up and do so. Today, on National Bundt Day, I am joining her with a bundt of my own to celebrate. (And yes, leave it up to food bloggers to celebrate random food holidays.)
Join the party and make this bundt for yourself. Doesn’t have to be today or tomorrow but promise me you’re going to make it, ok? The orange flavor here shines through this tasty cake. It’s so delicious that you’re going to want to enjoy it all day long – breakfast, afternoon tea or dinner.
Even after leaving mine in the oven a little long (which is why it’s a bit dark on the outside) it still tasted really good. If that doesn’t say “great cake” I don’t know what does.
Olive Oil Orange Bundt Cake
Ingredients:
3 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
4 large eggs, separated
2 cups granulated sugar
1 cup plain yogurt
¾ cup good quality extra virgin olive oil
Freshly grated zest of 2 oranges
1 ½ teaspoon vanilla extract
Confectioner’s sugar, for dustingDirections:
Preheat oven to 350 degrees. Generously spray the insides of your bundt pan with nonstick cooking spray.
In a large bowl, whisk together flour, baking powder and salt and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks until they are pale and light. Then slowly pour the sugar until it is completely incorporated. Add the yogurt, olive oil, orange zest and vanilla mix until thoroughly combined. Add the flour mixture to the wet ingredients in two parts until just combined. Scrape down the bowl after each addition.
In another large bowl, beat the egg whites until stiff peaks form. Scoop about a cup of the egg whites into the batter and using a rubber spatula, gently take your time and fold the egg whites into the batter. After about 30 seconds of folding, add the remaining egg whites and continue to gently fold until they are almost completely combined.
Pour the batter into the prepared bundt pan and bake for 40-50 minutes, rotating the pan halfway through the baking process. Bake until a sharp knife or toothpick inserted into the center comes out clean. Transfer to a rack to cool. Once cooled, turn out onto a rack and dust with confectioner’s sugar before serving.
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Rosa — November 15, 2010 @ 11:57 am
Bundt cakes are wonderful and this one looks delightful!
Cheers,
Rosa
CookiePie — November 15, 2010 @ 12:59 pm
Yum – love olive oil cakes! And that is one sexy Bundt
Jennifurla — November 15, 2010 @ 2:45 pm
Oh what a cool treat, I love the 30 days of bundts too
dani — November 15, 2010 @ 2:46 pm
loves it! sounds scrumptious
snooky doodle — November 15, 2010 @ 3:57 pm
this looks yummy
The Duo Dishes — November 15, 2010 @ 7:35 pm
Olive oil cakes have long been of interest. Something about the savory oil in a sweet is intriguing! This will be perfect to share with family during the Thanksgiving holiday.
Mariko — November 15, 2010 @ 9:21 pm
I was just barely reading her review of the 30 days of bundt cakes. Fun that you’re taking part. I guess I should get a bundt pan and see what it’s all about.
This is an interesting combo– what about a rosemary white chocolate icing?
ingrid — November 15, 2010 @ 9:40 pm
Boy! dDes Mary love her bundts!
~ingrid
nikki — November 15, 2010 @ 9:49 pm
i always think of ‘my big fat greek wedding’ when it comes to bundts. now i’ll think of sir-mix-a-lot, too! haha. this cake looks amaaazing. i’ve never made a bundt, but now i’ll have to try it!
Allison — November 15, 2010 @ 10:05 pm
This looks lovely. I have big love for the bundt, too. Usually, they’re really easy cakes that taste great and impress. What could be better? Thank you for the gerat post and yummy-looking recipe.
Bonnie — November 15, 2010 @ 10:30 pm
I’m glad to know there’s a national bundt day. Somehow that has not shown up on my calendar. I would love for this cake to show up on my counter. I’ve never done a cake with olive oil but am now very tempted.
Best,
Bonnie
Paris Pastry — November 16, 2010 @ 2:17 am
I adore olive oil in cakes. The oil must go wonderfully with the orange flavor!
Jen @ My Kitchen Addiction — November 16, 2010 @ 11:12 am
I keep seeing recipes that use olive oil in baking. I really need to give it a try… It sounds fabulous. That’s a lovely cake!
Velva — November 16, 2010 @ 1:18 pm
Happy Bundt cake month! I often forget that a bundt cake is the way to go-not usually difficult, always looks great. Your post is proof.
I will have to stop-in and say hello to Mary.
Nazarina — November 16, 2010 @ 1:19 pm
Wow, just a picture of beauty and deliciousness all rolled into one! I promise I shall make one!
naomi — November 16, 2010 @ 2:05 pm
I love the texture that olive oil imparts in baked goods, especially cakes. Yes, I will have to make this.
Emily — November 16, 2010 @ 3:00 pm
Yum! What a gorgeous bundt!
Katrina — November 16, 2010 @ 8:56 pm
I’ve never heard of a cake like this before! It looks splendid
Tracey — November 16, 2010 @ 10:51 pm
I’ve never made an olive oil cake, though I’ve seen several that have tempted me. This one sounds delicious and looks just as good! Happy (belated) National Bundt Day Eliana
Brian @ A Thought For Food — November 17, 2010 @ 11:30 am
I love muffins and cakes that incorporate the wonderful flavor of olive oil into them. Lemon/olive oil make a great pair, so I bet this orange combo works beautifully.
Michelle — November 17, 2010 @ 3:33 pm
I’ve wanted to try an olive oil cake, but haven’t yet. Your recipe sounds delicious. I use my bundt pan often to make quick breads. Instead of fussing with two pans, I just pour it into the bundt pan and get one large and pretty “cake” instead.
hannah @Bake5! — November 17, 2010 @ 8:10 pm
I ought to bake a bundt cake. like soon. like NOW.
yours looks like heaven. (:
Steel City Flan — November 17, 2010 @ 8:52 pm
I just love that bundt cakes always bake so evenly. They’re big, sturdy, and wonderfully reliable. I love the sound of olive oil and orange combined in this one, it looks delicious
Jackie — November 17, 2010 @ 11:50 pm
Hi
What brand of Extra Virgin Olive Oil did you use.
Barbara Bakes — November 18, 2010 @ 9:01 am
I love a good bundt cake. I’ve never tried baking with Olive Oil. I’m bookmarking this one.
5 Star Foodie — November 18, 2010 @ 8:47 pm
This olive oil bundt cake sounds terrific, love the orange flavor!
food librarian — November 20, 2010 @ 6:39 pm
I love your sexy bundt!
Mailed your button today. I hope you wear it in NY and spread the bundt love. hee hee – mary the food librarian
Barbara — November 21, 2010 @ 1:15 pm
This is definitely being added to my “to bake” list! Love the olive oil in it.
Trini — August 31, 2012 @ 6:58 pm
This has to be one of my favorite baking books. I’ve made this cake so many times now, it’s definitely a must on everyone’s recipe box.