Orange and Oatmeal Bundt Cake
The origin of Bundt cakes comes from the Central European regions, and countless variations have developed over the centuries. The Orange and Oatmeal version is a modern, healthier alternative to the classic Bundt cake, combining the freshness of orange with the pleasant texture of oatmeal. Imagine the citrusy aroma filling the kitchen as the cake bakes to a golden brown. Freshly squeezed orange juice and grated zest provide a more intense flavor, while oatmeal provides a soft and fiber-rich texture. It is a perfect choice for a weekend breakfast, afternoon tea, or even a light festive cake.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Grease and flour a Bundt pan to prevent sticking.
2
Finely grind the rolled oats in a food processor until they resemble flour.
3
In a large bowl, cream together the eggs and brown sugar until light and fluffy.
4
Melt the butter, then stir in the freshly squeezed orange juice and orange zest.
5
In a separate bowl, whisk together the flour, ground oats, baking powder, and salt.
6
Gradually add the dry ingredients to the egg mixture, gently mixing until just combined. Do not overmix.
7
Pour the batter into the prepared Bundt pan and spread evenly.
8
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
10
Before serving, dust with powdered sugar or garnish with a little orange zest.
