I finally made a pretty bundt. I made a series of pretty buds. Of course, Mikal made them even prettier, but I feel pretty proud of myself. Especially since my first attempt at the red velvet bundts a while ago, which were not very happy. Very much pieced together once they came out.
After that, I read up on the proper de-panning of bundt. It’s quite the process. The secret with this one, luckily, did not involve cooling and water and such – just lots of cooking spray and flour in a non-stick pan.
I found this recipe in the Bon Appetit Desserts book. It has a wonderfully light flavor, and a beautiful texture. Just a bit of icing and you’re good to go.
Orange-and Vanilla-Scented Mini-Bundt
from Bon Appetit Desserts
3 cups unbleached all-purporse flour
3/4 tsp salt
1/2 tsp baking soda
1 2/3 cups sugar
1 tbsp finely grated orange peel
1 vanilla bean, split lengthwise
3/4 cup (1 1/2 sticks) butter, room temperature
3 large eggs
2/3 cups fresh orange juice
2/3 cups buttermilk
1/2 cup powdered sugar
2 tsp fresh orange juice
Preheat oven to 350°F. Butter and flour mini bundt pan. Whisk flour, salt, and baking soda in medium bowl to blend. Using an 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 one at a time, beating well after each addition. Mix in orange juice (mixture will look curdled). Stir in flour mixture, then buttermilk. Transfer batter to prepared pan; smooth tops. Bake cakes until tester inserted near center comes out clean, about 30 minutes.
Place powdered sugar in small bowl. Mix in orange juice, 1/2 tsp at a time, until a thick pourable consistency forms. Drizzle icing decoratively over cake. Let stand until icing sets.