Perfected Orange Bundt Cake

Name: Perfected Orange Bundt Cake
Cuisine: Indian
Ingredients: 1 cup all purpose flour; 1 tbsp cornstarch; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter; 1 cup + 2 tbsp granulated sugar; 1 tsp orange zest; 2 large eggs; 1 tsp vanilla essence or 1/2 tsp vanilla extract; 1/2 cup freshly squeezed orange juice; 2 tbsp freshly squeezed orange juice; 1 1/2 tbsp granulated sugar; 1/4 cup sour cream at room temperature

Deepanjali Das @cook_12477078

#rainbowweek1
#post2
#orange
#WBD
#weekorange

Deepanjali Das @cook_12477078

#rainbowweek1
#post2
#orange
#WBD
#weekorange

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Ingredients

1 cupall purpose flour
1 tbspcornstarch
1 tspbaking powder
1/4 tspbaking soda
1/4 tspsalt
1/2 cupunsalted butter
1 cup+ 2 tbsp granulated sugar
1 tsporange zest
2large eggs
1 tspvanilla essence or 1/2 tsp vanilla extract
1/2 cupfreshly squeezed orange juice
2 tbspfreshly squeezed orange juice
1 1/2 tbspgranulated sugar
1/4 cupsour cream at room temperature

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Steps

1

Adjust the oven rack to lower-middle position & preheat the oven to 180-degree centigrade
2

Generously grease oil & flour on (spray with a non-stick cooking spray) a 6 - cup bundt pan. Set aside.
3

In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda & salt. Set aside.
4

In a bowl of a stand mixer fitted with a paddle attachment or in a large bowl & an electric hand mixer) beat the butter on medium speed until creamy, about 1 mint.
5

With the mixer running on medium-low speed, gradually add in the sugar followed by both orange & lemon zest. Rise the speed to medium-high & continue beating together until lightened up in both colour & texture 4 to 5 mints. The colour should turn very(almost) white & texture should look fluffy.
6

Add the eggs, one at a time, beating well after each addition. Add in the vanilla & sour cream, mixing until well incorporated.
7

In lowest speed add in one-third of the flour mixture & mix until mostly combined.
8

Add in half of the orange juice & lightly stir until almost mixed in.
9

Continue with adding another one third of the flour mixture, followed by the remaining orange juice & ending with the last third of the flour mixture.
10

Mix until just combined & a smooth batter forms.Don't over mix.
11

With a rubber spatula, give the batter one good, final stir to make sure that everything is well incorporated. Transfer the batter to the prepared pan & smooth the top.
12

Bake for 25 to 30 mints. Transfer the pan ti a wire rack & cool slightly. Meanwhile make the orange syrup.
13

To make the orange Syrup- In a tiny saucepan over very low heat, bring together the orange juices & sugar to a simmer until the sugar is dissolved. Remove from the heat.
14

Using a thin skewer, poke tiny holes all over the cake.Brush the surface of the cake with about one third of the syrup.
15

Let the cake cool in the pan f of or10 mints.Brush the top & side of the cake with the remaining syrup.
16

Allow the cake to cool slightly before serving.