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Active Time:20 minsCool Time:1 hrTotal Time:2 hrs 50 minsServings:16Jump to Nutrition Facts
Active Time:20 minsCool Time:1 hrTotal Time:2 hrs 50 minsServings:16
Active Time:20 mins
Active Time:
20 mins
Cool Time:1 hr
Cool Time:
1 hr
Total Time:2 hrs 50 mins
Total Time:
2 hrs 50 mins
Servings:16
Servings:
16
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsgranulated sugar3tablespoonsorange zest (from 2 large navel oranges), reserving juice for orange curd, if making8tablespoons (1 stick)unsalted butter, at room temperature¼cupcanola oil3largeeggs, at room temperature1 ¾cupsall-purpose flour1 ½cupswhite whole-wheat flour1teaspoonbaking powder1teaspoonbaking soda½teaspoonsalt2cupsbuttermilk
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsgranulated sugar
3tablespoonsorange zest (from 2 large navel oranges), reserving juice for orange curd, if making
8tablespoons (1 stick)unsalted butter, at room temperature
¼cupcanola oil
3largeeggs, at room temperature
1 ¾cupsall-purpose flour
1 ½cupswhite whole-wheat flour
1teaspoonbaking powder
1teaspoonbaking soda
½teaspoonsalt
2cupsbuttermilk
DirectionsGenerously coat a 12-cup Bundt pan with cooking spray.Combine sugar and orange zest in the bowl of a stand mixer fitted with the paddle attachment. Mix for a few seconds to release the oils from the zest. Add butter and oil and beat on medium speed until light and fluffy, about 1 minute. Add eggs, one at a time, scraping down the sides of the bowl between additions. Beat until smooth.Sift all-purpose flour, whole-wheat flour, baking powder, baking soda and salt into a large bowl. Add the flour mixture into the batter in 3 additions, alternating with 2 additions of buttermilk. Scrape the batter into the prepared pan (it should be no more than two-thirds full).Place the cake in a cold oven for 20 minutes. Then set oven temperature at 325°F and bake until the cake is golden brown, pulls away from the sides of the pan and a cake tester inserted in the center comes out clean, about 1 hour.Run a thin knife around the sides of the pan to release the cake. Transfer to a wire rack to cool in the pan for 10 minutes. Invert the cake onto the rack, remove the pan and let cool completely, about 1 hour.TipsTo make ahead:Store in an airtight container at room temperature for up to 5 days.Equipment:12-cup Bundt panAssociated Recipe:Orange CurdOriginally appeared: EatingWell Magazine, November 2020
Directions
Generously coat a 12-cup Bundt pan with cooking spray.Combine sugar and orange zest in the bowl of a stand mixer fitted with the paddle attachment. Mix for a few seconds to release the oils from the zest. Add butter and oil and beat on medium speed until light and fluffy, about 1 minute. Add eggs, one at a time, scraping down the sides of the bowl between additions. Beat until smooth.Sift all-purpose flour, whole-wheat flour, baking powder, baking soda and salt into a large bowl. Add the flour mixture into the batter in 3 additions, alternating with 2 additions of buttermilk. Scrape the batter into the prepared pan (it should be no more than two-thirds full).Place the cake in a cold oven for 20 minutes. Then set oven temperature at 325°F and bake until the cake is golden brown, pulls away from the sides of the pan and a cake tester inserted in the center comes out clean, about 1 hour.Run a thin knife around the sides of the pan to release the cake. Transfer to a wire rack to cool in the pan for 10 minutes. Invert the cake onto the rack, remove the pan and let cool completely, about 1 hour.TipsTo make ahead:Store in an airtight container at room temperature for up to 5 days.Equipment:12-cup Bundt panAssociated Recipe:Orange Curd
Generously coat a 12-cup Bundt pan with cooking spray.
Combine sugar and orange zest in the bowl of a stand mixer fitted with the paddle attachment. Mix for a few seconds to release the oils from the zest. Add butter and oil and beat on medium speed until light and fluffy, about 1 minute. Add eggs, one at a time, scraping down the sides of the bowl between additions. Beat until smooth.
Sift all-purpose flour, whole-wheat flour, baking powder, baking soda and salt into a large bowl. Add the flour mixture into the batter in 3 additions, alternating with 2 additions of buttermilk. Scrape the batter into the prepared pan (it should be no more than two-thirds full).
Place the cake in a cold oven for 20 minutes. Then set oven temperature at 325°F and bake until the cake is golden brown, pulls away from the sides of the pan and a cake tester inserted in the center comes out clean, about 1 hour.
Run a thin knife around the sides of the pan to release the cake. Transfer to a wire rack to cool in the pan for 10 minutes. Invert the cake onto the rack, remove the pan and let cool completely, about 1 hour.
Tips
To make ahead:Store in an airtight container at room temperature for up to 5 days.
Equipment:12-cup Bundt pan
Associated Recipe:Orange Curd
Originally appeared: EatingWell Magazine, November 2020
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Nutrition Facts(per serving)269Calories11gFat39gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
