Chef's Corner

  • Olive Oil Bundt Cake With Blood Orange Glaze

    Posted by Administrator on March 19, 2012 in Dessert, other

    Yield: 16 servings

        Cooking spray
        2 tablespoons all-purpose flour
        2 ½ cups granulated sugar
        1 ½ cups fat-free milk
        ½ cup Stella Cadente Blood Orange Olive Oil
        ¼cup fresh orange juice (blood orange preferred), divided
        3 large eggs
        2 ¼ cups all purpose flour
        1 teaspoon baking powder
        1 teaspoon salt
        ½ teaspoon baking soda
        1 cup powdered sugar
        1 teaspoon butter, melted

    Preheat oven to 350F. Coat a 12 cup Bundt pan with cooking spray; dust with 2 tablespoons all-purpose flour. Set aside.

    Combine granulated sugar, milk, oil, 3 tablespoons juice, and eggs in a large bowl, stirring with a whisk. Lightly spoon 2 ¼ cups flour into dry measuring cup; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture to oil mixture; stirring with a whisk until smooth. Pour batter into prepared pan. Bake at 350F for 55 minutes or until golden brown and cake begins to pull away from sides of pan. Cool cake completely on wire rack. Loosen edges of cake with a narrow spatula. Place a plate upside down on top of the cake; invert onto plate.

    Combine powdered sugar, remaining 1 tablespoon juice and butter, stirring will with a whisk. Drizzle glaze over cooled cake.
    Adapted from Cooking Light, November 2007