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Food and wine on a table

Orange Bundt Cake with White Chocolate Glaze

Recipe Courtesy of ???

Wine Pairing
Pair this dish with Chateau Ste. Michelle Columbia Valley Sauvignon Blanc.

Ingredients
For the cake:

  • 3 cups All Purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 Sticks softened butter
  • 2 ½ cups sugar, divided
  • 4 extra large eggs, room temp
  • ⅓ cup fresh orange zest
  • ¾ cup freshly squeezed orange juice, divided
  • ¾ cup buttermilk, room temp
  • 1 Tbsp vanilla extract

For the glaze:

  • 4 oz White chocolate baking bar or disks
  • ¼ cup cream
  • 2/3 cup powdered sugar

Directions

  1. Preheat oven to 350F degrees and grease a standard bundt pan and set aside.
  2. In bowl of stand mixer fitted with paddle attachment, cream the butter and 2 cups of granulated sugar on medium speed for 5 minutes until light and fluffy.
  3. Beat in eggs one at a time until each is incorporated then add orange zest and mix for 1 minute.
  4. In a separate bowl combine flour, baking powder, baking soda, and salt and mix with a hand whisk.
  5. In another bowl, combine 1/4 cup of fresh orange juice, buttermilk, and vanilla extract. Gently mix half of buttermilk mixture into the egg mixture, followed by half of the flour mixture; repeat with other half of buttermilk and flour mixtures, until all batter is gently mixed together.
  6. Scrape all of batter into the greased bundt pan and smooth top evenly. Bake 40-45 minutes, until a toothpick inserted in center comes out clean. Let cake cool at least 15-30 minutes in bundt pan.
  7. While the cake is baking, heat remaining 1/2 cup sugar with remaining 1/2 cup orange juice in a saucepan until sugar dissolves. While the cake is still warm, gently remove cake from bundt pan and invert onto a serving plate. Slowly drizzle sugar/orange mixture over cake and allow entire cake to cool completely.

To make the glaze

  1. Chop 4 oz white chocolate into small pieces and place in a heat proof bowl over a double boiler. Stir to not scorch the chocolate. Heat the Cream in a separate sauce pan until warm.
  2. Once the white chocolate is melted pour the cream over the white chocolate and let it sit for 5 minutes undisturbed. Stir with a spatula after 5 minutes.
  3. Add in the powdered sugar and whisk well.
  4. Let it sit for 5 minutes to thicken, then drizzle over cooled bundt cake.