I want to have a piece of the morning bundt cake, together with a glass of freshly squeezed orange juice and latte for breakfast. There is nothing I want more than a healthy breakfast to jumpstart the day. Ever wonder how a bundt cake will work for breakfast, just check out all the wonderful ingredients that say “breakfast” all over them. See the pictures below.
What the pictures do not show are other things which might also be part of your breakfast routine. Consider yogurt, fresh oranges chunks and juices, eggs and honey. This bundt cake is really packed with healthful and nutritious ingredients. That’s just for the start.
What you don’t see, but are the important part and parcels of a good breakfast. They are: flavor, aroma, texture, visual appeal of the food. This morning bundt cake delivers on all fronts. It’s moist and flavorful. Sweet and tangy and nutty in the best possible way. I thought I made a big cake. Left it out and and it’s gone in no time. Got high rating for the cake from my visiting family members. That makes my day!
While the cake is baking, heavenly aroma wafts from the kitchen. The aroma of warm spices of cinnamon and cardamom and a cake under bake fills the air. The bundt cake has a handsome dark finish all over the folds and surfaces. Overtime, as more of the orange-lemon syrup is being absorbed, the dark crumb develops a glossier sheen on it. (However, the syrup makes the cake too sweet for my taste.) I love the wholesome look and the feel of it. Too bad I have to cut the cake into pieces.
How to make the morning bundt cake?
- Cream the sugar: Add canola oil (2/3 cup or 160 ml) and eggs (4 large) in a mixing bowl with sugar (1 1/2 cups or 300 grams) and the spices. Mix until homogenous. Beat for 2 minutes, if using a stand mixer.
- Add honey (3 tbsps), vanilla extract (2 tsp) and yogurt (2/3 cup or 160 ml). Mix until incorporated.
- Blend in the flour mix in two additions: all-purpose flour (2 1/4 cups or 306 grams), baking powder (2 tsp), baking soda (1/2 tsp) and salt (1/2 tsp). In between, add citrus pieces from 2 tangerines or 1 large orange.
- Finish by mixing in 1 cup of muesli and 1/2 cup of dried fruits 1/2 cup of nuts with a sturdy spatula.
- Scape batter into the Bundt pan. (Make sure the Bundt pan is prepped well.) Bake for 55 to 60 minutes in a preheated 350°F oven.
- Unmold the cake after 5 minutes.
- Soak the cake by repeatedly brushing on the orange-lemon syrup (1/2 cup sugar and 1/3 cup of fresh citrus juice).
7 Comments
Mardi (eat. live. travel. write.)
October 23, 2024 at 6:42 amYours is absolutely beautiful! Love that sheen on top!
Shirley @ Everopensauce
October 23, 2024 at 1:08 pmThanks for the comment and patience. I don’t know why the comment section works one day and doesn’t work on some other days. I need tech support!
Kayte
October 23, 2024 at 1:28 pmOh so pretty…the inside looks like a stained glass window with all those little pieces showing. I love love love process photos…these are just so much fun to look at…thank you for sharing those, I just love them. We enjoyed this cake and I’m going to make it over the Thanksgiving holidays as it will be perfect for people to help themselves in the morning, the early risers and the late ones!
Diane Zwang
October 23, 2024 at 4:29 pmGlad you were able to share with your visiting family. It sounds like it was well received.
steph (whisk/spoon)
October 23, 2024 at 5:15 pma handsome cake indeed– no wonder guests could not resist!
Kim
October 26, 2024 at 6:08 pmHigh ratings from your tasters is the best! It looks great and sounds like everyone thought it tasted amazing! 😍
Morning Bundt Cake | Baking with Dorie – Ever Open Sauce | My Meals are on Wheels
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