Another tasty number from Shelley Adams’, ‘Whitewater Cooks with Friends’ – I called it ‘citrus’ because I think you could easily pick the fruit of your choice. I did skewer the warm cake and drizzle the warm glaze over top, but I would also consider drizzling Cointreau or another tasty liqueur, and then perhaps icing it with a bit of cream cheese icing. There are a number of things you could come up with – enjoy!
Citrus Sour Cream Bundt Cake
1 c. butter, room temperature
1 c. sugar
3 eggs, room temperature
1 c. sour cream, room temperature
zest from 1 large orange
1 3/4 c. flour
1/2 t. salt
1 t. EACH baking soda AND baking powder
Preheat the oven to 350 and grease your bundt pan. Using your electric mixer, beat together the butter and sugar for a few minutes until the mixture is light and fluffy, then add in the eggs, one at a time, scraping down the bowl and beating well in between each egg. Add in the sour cream and orange zest and mix, then add in the remaining 4 dry ingredients and beat it all well until it’s well mixed. Spoon the batter into your prepared pan and bake for 40 minutes – while it’s baking prepare the glaze!
When you remove the cake from the oven, allow it to rest in it’s pan for about 10 minutes before turning it out onto your serving plate. Use a thin (barbecue) skewer to carefully poke holes into it – all over – and then slowly and carefully pour the glaze over the cake while both the cake and glaze are still warm.
1/2 c. freshly squeezed orange juice – usually 2 oranges
3/4 c. sugar AND zest from 1 lemon
Combine all 3 ingredients in a small pot and bring it to a boil while stirring. Reduce the heat to a simmer and allow it to cook until it reduces by about one third. This will take about 10 minutes and it may even seem to thicken slightly – but watch it – if you boil it too hot the citrus flavor may turn bitter. I’ve also sifted icing sugar over the cake before serving.
- Category: Cakes, Bundt