Citrus and bundt cake go so well together that the minute I found out it was this month’s pairing for Bundt a Month, I decided I would bake something original, stay away from the lemon poppy or orange rum combinations that immediately popped into
my mind.
You know, they are so obvious, I said to myself, and I believe I’m capable of interesting combinations, a bit unexpected, like the cardamom saffron bundt or chocolate port.
my mind.
You know, they are so obvious, I said to myself, and I believe I’m capable of interesting combinations, a bit unexpected, like the cardamom saffron bundt or chocolate port.
I had started thinking grapefruit, because I want to use it more, it’s such a neglected citrus, but that obviously didn’t happen. Sometimes when I try so hard to come up with a clever idea I end up with a basic one. Orange and chocolate. And a marble bundt. Orange chocolate marble bundt cake, doesn’t get much less original than that.
It seemed almost outdated, the marble part, not even hip-retro, the kind of simple cake that nobody cares for anymore, now that olive oil cakes are considered the new little black dress and old fashioned layer ones consist of four or five layers, filled and frosted, and considered to be in the plain category. Ah, food blogging.
But after making this cake, brainstorming was definitely over. This is a solid bundt cake with wonderful flavors that took me a long time to get to. I wasn’t consciously looking for it, or so I thought, but now I know that it was in the back of my mind, that recipe that will be good anytime I want to make a citrus bundt cake, with or without the marble effect, or a regular marble cake flavored with vanilla instead of citrus.
This will be my go-to recipe, just like the chocolate port bundt cake recipe is the one in that chocolate category, this might be the best citrus one I came across. The crumb is moist but slightly dense, almost like a good pound cake.
And, of course, it unmolds like a d.r.e.a.m. Which might be the reason I have so few favorite bundt cake recipes and get so overly excited when I try one that gets me into sort of an eureka! moment, when flavor, texture and unmolding come together perfectly.
My idea of chocolate and orange is usually a chocolate cake with orange flavor, be it zest or candied fruit or a glaze with orange juice. Here it’s a hint of cocoa with the right amount of orange tartness.
It turned out that when I made this cake different friends came over, at different times, and they all went away with a few slices and an assortment of other sweets I had lying around, like these truffles and this monkey bread. All of them called to tell me that they liked everything but the best part was the cake.
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ORANGE CHOCOLATE MARBLE POUND CAKE
- Yield: 8 servings 1x
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Ingredients
- 1 ½ cups 340g unsalted butter, room tº
- 3 cups 600g sugar
- 5 large eggs (at room tº)
- 3 cups 400g flour
- 1 teaspoon baking soda
- ¾ cup milk
- 1 teaspoon vanilla extract
- Zest of 2 oranges
- 3 Tbs brandy or cognac
- 1/3 cup unsweetened cocoa powder (sifted)
Glaze:
- 1 cup powdered sugar
- 1 or 2 Tbs cognac
Instructions
- Preheat oven to 350º F /180ºC.
- Butter or spray a large bundt cake pan.
- Coat the entire surface with dry breadcrumbs, shaking off excess.
- In a large bowl beat butter until creamy and slowly add sugar, beating for 2 or 3 minutes. Add eggs, one at a time, beating well after each addition.
- Add orange zest, brandy or cognac, and vanilla.
- Sift flour and baking soda together in a small bowl (I do this directly over the butter mixture).
- Add dry ingredients in three additions alternating with milk in two additions. Don’t overbeat.
- Transfer 1 cup of this mixture to a small bowl and mix into it the sifted cocoa. Gently mix until well incorporated.
- Add half the orange batter to the pan, spreading evenly. Drop half the cocoa mixture over it, and swirl a few times with a knife. Repeat with remaining batters.
- Bake for 1 hour and 15 minutes or until a tester inserted comes clean.
- Transfer to wire rack and let cool. Unmold onto serving platter and glaze.
For the glaze:
- In a small bowl mix powdered sugar with cognac until very smooth.
- Pour over cooled cake and let drip down the sides.
adapted from The Buttercup Bakeshop Cookbook, by Jennifer Appel
We have some amazing citrus recipes for you this month:
Almond Clementine Bundt Cake by Carrie from Poet In The Pantry
Dried Tomato Cherry & Yuzu Cake by Ann from Anncoo Journal
Glazed Lemon Bundt Cake by Alice from Hip Foodie Mom
Grapefruit Poppyseed Bundt Cake by Deb from Knitstamatic
Grapefruit Yogurt Bundt Cake by Kate from Food Babbles
Lemon Bundt with Lemon Curd by Holly from A Baker’s House
Orange Chocolate Marble Bundt by Paula from Vintage Kitchen
Orange Olive Oil Cake by Katerina from Diethood
Soaked and Glazed Lemon Cake by Dorothy from Shockingly Delicious
Zesty Lemon Bundt Cake by Anita from Hungry Couple NYC
Marissa | Pinch and Swirl says
January 16, 2013 at 03:25The texture of this is lovely. I love your idea for grapefruit – it really is under-appreciated citrus.
Susan says
January 16, 2013 at 03:33I love this, Paula! Bundt, chocolate, orange = yum! And it's beautiful, too!
Stacy says
January 16, 2013 at 04:31Beautiful cake with a great combination of flavors and you did turn the traditional upside down by making the orange the predominate one, with just the nice hit of chocolate in the middle. But I have to tell you that my take-away from this is your glaze of cognac and powdered sugar. My mind is leaping to the possible liqueurs that can be used for this simple recipe. I see why all your friends loved this Bundt! Fabulous job! Pinned and Stumbled!
Medeja says
January 16, 2013 at 05:57I don't think I even have to say that this bundt cake looks wonderful! So soft and with cognac..just delicious!
Alice @ Hip Foodie Mom says
January 16, 2013 at 07:27Paula,
This bundt is so beautiful!! Outdated, my ass!! Bundtamonth is going to put bundts back on the map! 🙂 Seriously, I think bundts are some of the most beautiful cakes out there. . and to me, if a cake is pretty and tastes good, that is always acceptable to me. 🙂 and most of the time, the simpler ones are the better ones!!! Love this!
Baker Street says
January 16, 2013 at 10:20What a marvelous bundt, Paula! Chocolate and orange are an irresistible combination. Bundt cakes are easily the most presentable cakes. Yours looks stunning. Just stunning! So glad you could bake along this month! xx
Kate@Diethood says
January 16, 2013 at 13:54Paula, you don't know how bad I want to pick your cake off my screen… it is perfect!!
Renee says
January 16, 2013 at 14:26A beautiful cake Paula. Marble cakes are not out and I actually quite love the way they look. Great choice to have the dash of chocolate as the marble. And I love grapefruit too. I have often thought about using it more.
Kirsten/Comfortably Domestic says
January 16, 2013 at 15:03Orange and chocolate are totally made for each other. Gorgeous cake!
Kate | Food Babbles says
January 16, 2013 at 16:41I agree with you that grapefruits are underused which is how I ended up making my grapefruit bundt cake but I am honestly in love with your cake. Chocolate and orange is one of my all-time favorite flavor combinations and you've really captured that here. Your pictures are stunning too!
Angie's Recipes says
January 16, 2013 at 16:50wow This is the BEST and PRETTIEST marbled bundt cake I have ever seen! Thumbs up for you!
knitstamatic says
January 16, 2013 at 17:35You Kate and I agree about the underuse of grapefruits. But I must say your orange-chocolate marble cake is stunning. The crumb looks AMAZING. I think there may be a marble cake in my future. Outdated my butt. Who makes these decisions anyway? Bravo Paula!
yummychunklet says
January 16, 2013 at 19:01I love the swirl within and the drizzle outside!
Guru Uru says
January 16, 2013 at 19:24What a lovely marble cake my friend with delicious flavours 🙂
Cheers
Choc Chip Uru
Anita at Hungry Couple says
January 16, 2013 at 19:30Beautiful and a great combo of flavors. That cake wouldn't last long in my house. 🙂
Deb says
January 16, 2013 at 20:57The classic pairing of chocolate and citrus is wonderfully seductive in the marble Bundt! I would love a slice with my afternoon tea!
Zoe says
January 16, 2013 at 22:43Hi Paula,
Can we link our bake-along cold oven cream cheese bundt cakes with Bundtamonth?
Zoe
wp_vknotes_admin says
January 16, 2013 at 23:05We have a theme each month with a list of recipes and a blog hop. Why don´t you join the group? You have all month to bake and add your post!
Tara says
January 16, 2013 at 23:59What a perfectly gorgeous cake!! Not that I have ever seen anything but divine from your kitchen. Gorgeous photos as always too, love your site!!
e / dig in says
January 17, 2013 at 03:47unknowingly i made my own bundt cake recently!
this 'jaffa' version (as we in australia call choc-orange flavour combinations, named after the jaffa lollies) looks fabulous.
i love marbled cakes, as they remind me of the ones my mum ade for my birthday as a child. thanks paula!
Holly @ abakershouse.com says
January 17, 2013 at 04:01My goodness your cake belongs on the page of a magazine– the photo is lovely and the texture of your cake is perfect! I am sure your friends were delighted to share this cake with you!!!