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Orange Bundt Cake With Blackberry Icing
Food & Drink
FOR THE ORANGE BUNDT CAKE:
Nonstick baking spray (flour added)
2 sticks (1 cup) room temperature unsalted butter
2 cups granulated sugar
1 teaspoon kosher salt
4 large eggs
2 teaspoons baking powder
3 cups all-purpose flour
1 cup whole milk
1 teaspoon vanilla extract
Grated zest of 2 oranges
FOR THE BLACKBERRY ICING:
1/2 cup fresh blackberries, plus extra for garnish (optional)
2 tablespoons honey
4 teaspoons milk
1-1/2 to 2 cups powdered sugar
Make the Orange Bundt Cake: Preheat oven to 350 degrees F. Throughly coat a 9- to 10-cup bundt pan with baking spray.
In mixing bowl, beat butter, sugar and salt 2 to 3 minutes or until light and fluffy. Add eggs 1 at a time, mixing well after each addition.
Mix in baking powder. Add flour alternately with milk, starting and ending with flour (about 4 additions of flour and 3 additions of milk). Add vanilla and orange zest and mix until just combined.
Pour batter into prepared pan and smooth top with knife. Transfer to oven and bake 55 to 60 minutes or until toothpick inserted in center of cake comes out clean.
Transfer cake to cooling rack; let stand 15 minutes. Run small knife around edges of pan to loosen cake, then invert cake onto rack. Let cool completely before icing.
Make the Blackberry Icing: In mini food processor or blender, blend blackberries until smooth. Place mixture in fine-mesh strainer set over medium bowl. Use rubber spatula to press mixture against strainer to release all blackberry juice into bowl. Discard solids in strainer.
Whisk honey and milk into blackberry juice. While whisking, add powdered sugar in 1/4-cup increments until you have a very thick but pourable icing. To serve, pour icing over cake and garnish with extra blackberries, if desired.