Zesty Orange Graham Bundt Cake with Caramelized Brown Sugar Glaze
Indulge in the delightful fusion of flavors with this Zesty Orange Graham Bundt Cake, perfectly complemented by a rich Caramelized Brown Sugar Glaze. This one-bowl wonder delivers a moist and flavorful cake that showcases the vibrant taste of fresh oranges and the comforting texture of graham cracker crumbs. The added crunch of walnuts enhances each bite, creating a delightful contrast to the velvety glaze. Ideal for gatherings, celebrations, or a cozy dessert after dinner, this cake is sure to impress your family and friends. Enjoy the bright citrus notes and tempting sweetness in every slice!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
flour
1 cup (all-purpose)
brown sugar
1 1/2 cups (packed)
graham cracker crumbs
1 cup (finely crushed)
baking powder
1 1/4 teaspoons
baking soda
1 teaspoon
salt
1 teaspoon
grated orange zest
2 tablespoons
cinnamon
1 teaspoon
butter
1 cup (softened)
fresh orange juice
1 cup (freshly squeezed)
vanilla extract
2 teaspoons
large eggs
3
chopped walnuts
1 1/4 cups (toasted, optional)
confectioners' sugar
1 cup
water
1 tablespoon
packed brown sugar
1/2 cup
Instructions
1
Preheat your oven to 350°F (175°C) and position the oven rack in the second-lowest position.
2
Generously grease and flour a 10-inch bundt pan to ensure easy release after baking.
3
In a large mixing bowl, combine the flour, brown sugar, graham cracker crumbs, baking powder, baking soda, salt, grated orange zest, and cinnamon. Mix until well incorporated.
4
Add the softened butter, fresh orange juice, vanilla (or orange extract), and eggs to the dry ingredients. Beat on medium speed for about 3 minutes until the batter is smooth and well blended.
5
Gently fold in the chopped walnuts until evenly distributed throughout the batter.
6
Pour the cake batter into the prepared bundt pan, smoothing the top with a spatula.
7
Bake in the preheated oven for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
8
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before inverting onto a serving plate.
9
Allow the cake to stand for at least 30 minutes before glazing.
10
For the glaze, in a separate bowl, whisk together the confectioners' sugar, packed brown sugar, vanilla, and water until smooth. Add additional water as necessary for a thick, pourable consistency.
11
Drizzle the glaze generously over the cooled cake, allowing it to flow down the sides for a beautiful presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors of this Bundt cake?
The cake features a vibrant combination of fresh orange zest and juice mixed with the warm, comforting taste of graham cracker crumbs and cinnamon.
What type of baking pan is required?
You will need a 10-inch bundt pan that has been generously greased and floured.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C) before beginning the baking process.
Where should the oven rack be positioned?
For the best results, position the oven rack in the second-lowest position.
Is this a one-bowl recipe?
Yes, this is described as a one-bowl wonder, making it easy to prepare and clean up.
How long do I need to beat the batter?
Once the wet and dry ingredients are combined, beat the batter on medium speed for about 3 minutes until smooth.
What is the total baking time for the Zesty Orange Graham Bundt Cake?
The cake should bake for 40 to 50 minutes.
How can I tell if the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.
When should I apply the glaze?
The cake should stand for at least 30 minutes after being removed from the pan before you apply the glaze.
What ingredients are used to make the glaze?
The glaze is a mixture of confectioners' sugar, packed brown sugar, vanilla, and water.
Are nuts included in this recipe?
Yes, the recipe calls for 1 1/4 cups of toasted chopped walnuts, though they are optional.
What kind of flour is best for this cake?
The recipe specifies using 1 cup of all-purpose flour.
How many graham cracker crumbs do I need?
You will need 1 cup of finely crushed graham cracker crumbs.
How much orange zest is required?
The recipe uses 2 tablespoons of grated orange zest for a bright citrus flavor.
Should I use fresh or bottled orange juice?
The recipe recommends using 1 cup of freshly squeezed orange juice.
Can I substitute the vanilla extract?
Yes, the recipe suggests you can use orange extract instead of vanilla if preferred.
How many eggs are required for the batter?
The recipe calls for 3 large eggs.
What state should the butter be in?
The butter should be softened before being added to the batter.
What leavening agents are used?
The recipe uses both 1 1/4 teaspoons of baking powder and 1 teaspoon of baking soda.
Is there cinnamon in this cake?
Yes, 1 teaspoon of cinnamon is mixed into the dry ingredients.
How do I adjust the glaze consistency?
You can add additional water as necessary until you achieve a thick, pourable consistency.
How is the glaze applied to the cake?
Drizzle the glaze generously over the cooled cake, letting it flow down the sides for presentation.
How much brown sugar is in the cake itself?
The cake batter contains 1 1/2 cups of packed brown sugar.
What is the texture of the finished cake?
The cake is moist and flavorful with a unique texture provided by the graham cracker crumbs and crunchy walnuts.
How much salt is used in the recipe?
The recipe calls for 1 teaspoon of salt.
Does the glaze contain water?
Yes, the glaze starts with 1 tablespoon of water and more can be added if needed.
How much brown sugar is used for the glaze specifically?
The glaze uses 1/2 cup of packed brown sugar.
Is the confectioners' sugar for the cake or the glaze?
The 1 cup of confectioners' sugar is used exclusively for the glaze.
How should I prepare the walnuts?
The walnuts should be chopped and ideally toasted before being folded into the batter.