I had fun with this month’s #bundtbaker’s recipe. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is breakfast and our lovely host is Kelly from Passion Kneaded.
Even though our post comes the week after Mother’s Day, I used Mother’s Day brunch as my inspiration. I thought it would be fun to do a take on the classic brunch cocktail – the mimosa. I may have been a little liberal with the assignment as I wouldn’t actually eat this cake at breakfast.
My plan was to do an orange upside down cake with champagne cake batter and an orange glaze. I had visions in my head of how beautiful my cake would be when I pulled it out of the pan. Turns out a bundt pan isn’t the best vessel for an upside down orange cake – the cake batter puddled underneath the orange slices so I didn’t have the beautiful caramelized oranges on top. And even more curious, the oranges floated to the top of the batter – aka the bottom of the bundt. But hey, I tried!
Mimosa Bundt Cake
- 1 orange, peeled and sliced in half moons
- 2 C + 1 tbsp sugar, divided
- 1 1/2 sticks unsalted butter, at room temperature
- 6 egg whites, at room temperature
- 1 tsp vanilla extract
- 3 C cake flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 2 C champagne, at room temperature
- 3 tbsp orange juice
- 1/2 C powdered sugar
- Preheat oven to 350 degrees F. Grease bundt pan.
- Layer half of the tbsp sugar in bottom of bundt pan, place orange slices on top of sugar, and top with remaining tbsp sugar.
- In a large bowl, sift the cake flour, baking powder, baking soda, and salt.
- In a stand mixer, cream together remaining 2 C sugar with butter.
- Slowly incorporate the egg whites into the creamed butter. Add the vanilla.
- Alternate adding the dry ingredients and the champagne, ending with the dry ingredients.
- Pour batter over orange slices and bake 40-50 minutes, or until a knife come out clean. Let cool ten minutes before removing from bundt pan.
- Make the glaze: whisk together the orange juice and powdered sugar. Add more powdered sugar if needed to reach desired consistency.
*This cake recipe is adapted from Joanne at http://joanne-eatswellwithothers.com/2013/01/recipe-pink-champagne-cake.html*
Stuart took the cake to work and returned home with an empty tray!
If you are a food blogger and would like to join us, just send an email with your blog URL to firstname.lastname@example.org. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.
And don’t forget to take a peek at what other talented bakers have baked this month: