Orange Yeast Bundt Cake #BreadBakers

 

A Gugelhupf (also known as Kugelhupf, Guglhupf, Gugelhopf) is a yeast based cake (often with Raisins) and traditionally baked in a circular Bundt mold. It is popular in a wide region of Central Europe, known with different names sometimes with minor variations. It is closely related Christmas cake in Italy known as Pandora and to the American [bundt cake]. They used to be served at major community events such as weddings, and was decorated with flowers, leaves, candles, and seasonal fruits. The name persisted through the Austro-Hungarian Empire, eventually becoming standardized in Viennese cookbooks as a refined, rich cake, flavored with rosewater and almond. Many regional variations exist, testifying to the widespread popularity of the Gugelhupf tradition. (Source Wikipedia)

 

Orange Yeast Cake

 

To me this was a complete new concept. When I first read about Yeast Cakes for Bread Bakers, the Event announced by Archana from The Mad Scientists Kitchen, I was like what is this, Yeast in a cake, is that true. When I searched on google I learnt a new way of cooking cakes and this is what I love about this event’s or group’s, makes you learn new and different things. Thank you Archana for hosting this event and showing me a new way of cake and do check out her blog for some delicious and yummy recipes and specially an array of Goan recipes.

 

Orange Yeast Cake

 

So coming back to cake, this types of cakes are good with people who do not want any Baking powder or Baking Soda in their food or cake. This is best served dusted generously with Icing sugar with a dollop of whipped cream and a warm coffee with milk and I am ready to snuggle and treat my self a classic Austrian treat. Just check the texture of the cake below.

 

Orange Yeast Cake

 

 

Orange Yeast Cake

 

 

Making the batter for this cake is almost similar to that of an yeast bread. The recipe I followed did not had a double rise, However I have read that you can have a double rise similar to a bread. The cake comes out very light and fluffy and the good thing about this recipe is that it uses very less sugar. The sweetness comes from brushing the Orange syrup later. You can see from my images that the cake soaks up all the orange syrup I brushed it up with. There was some orange syrup accumulated in the center, But I left it as is, as I just drizzled it on the top of my cake with each serving. This cake is almost similar to a pound cake with all that butter and eggs, but less sugar. I made this cake for Bhaidooj, 2 days after Diwali where we celebrate Brother & Sister’s bond, for my kids and also for my brother as he love to eat my cakes, but unfortunately could not treat him as we both are in different countries. Today is celebrated as the National Bundt Day in USA, so sharing my version of Orange Yeast Cake which is done in a Bundt Pan.

 

Orange Yeast Cake

 

So here goes the recipe:

 

Ingredients

For Cake

  • 2 1/4 Cup All Purpose Flour divided
  • 1 1/4 tsp Instant Yeast
  • 1/4 Cup Sugar
  • 1/2 tsp Salt
  • 1/2 Cup Lukewarm milk
  • 10 tbsp Unsalted Butter (Melted and cooled/Lukewarm)
  • 4 eggs
  • 1 tablespoon Orange Zest

Orange Sugar Syrup

  • 3/4 Cup Sugar
  • 1/2 Cup Water
  • 1/2 Cup Orange Juice (I used Fresh)

 

Preparation

For the Cake/Sponge

  • Combine 3/4 Cups Flour, Instant Yeast, sugar and salt.
  • In a large bowl, add Lukewarm milk and melted butter. To this add the flour and yeast mixture gradually and mixing for alteast 2 minutes with your stand mixer or hand mixer.
  • Slowly Add eggs one at a time and keep on mixing.
  • Gradually add the remaining flour and orange Zest.
  • Beat Vigorously for 2 minutes.
  • Please note that the batter will not be as runny as a normal cake batter, but on a thicker side.
  • Spread the batter or dough into a prepared pan. I used a 10 inch bundt pan. (For preparing pan, oil or butter it all over and then dust a teaspoon of flour)
  • Let it rise for 1 hour. I had a very cold and rainy day and hence my dough did not rise as much.

 

Orange Yeast Cake

 

  • Toward’s the end of the cake rising time, preheat the oven to 180 C.
  • In the meantime Prepare the sugar syrup (Instructions below).
  • Bake the cake in a preheated oven for 20-25 minutes. Mine was done in 20 minutes.
  • Once the cake is done Brush the cake with sugar syrup on the exposed crust.
  • Let it cool in the pan for 5 mins.
  • Invert the cake on pan or plate set over parchment paper.
  • Brush remaining syrup over the Bottom exposed part (or the inverted part)
  • Let it cool completely.
  • Serve it with Whipped Cream and some fresh fruits or enjoy as is.

For the Sugar Syrup

  1. Combine sugar and water in a saucepan and bring to a boil over medium heat.
  2. Simmer for 10 minutes until the mixture thickens.
  3. Add Orange juice and remove from heat.

 

5 from 3 votes
Orange Yeast Bundt Cake #BreadBakers
Prep Time
10 mins
Cook Time
20 mins
Resting Time
1 hr
Total Time
1 hr 30 mins
 

A light and spongy Orange Yeast Bundt cake with very less sugar, perfect with a dollop of freshly whipped cream and some fresh berries.

Course: Dessert
Cuisine: Austrian, European
Keyword: BundtCake, Cake, Gugelhupf, Yeast
Servings: 10 inch Bundt Cake
Ingredients
Cake
  • 2 1/4 Cup All Purpose Flour divided
  • 1 1/4 tsp Instant Yeast
  • 1/4 Cup Sugar
  • 1/2 tsp salt
  • 1/2 Cup Lukewarm milk
  • 10 tbsp Unsalted Butter melted and cooled/Lukewarm
  • 4 eggs
  • 1 tablespoon Orange Zest
Orange Sugar Syrup
  • 3/4 Cup Sugar
  • 1/2 Cup Water
  • 1/2 Cup Orange Juice I used fresh
Instructions
  1. Combine 3/4 Cups Flour, Instant Yeast, sugar and salt.
  2. In a large bowl, add Lukewarm milk and melted butter. To this add the flour and yeast mixture gradually and mixing for alteast 2 minutes with your stand mixer or hand mixer.
  3. Slowly Add eggs one at a time and keep on mixing.
  4. Gradually add the remaining flour and orange Zest.
  5. Beat Vigorously for 2 minutes.
  6. Please note that the batter will not be as runny as a normal cake batter, but on a thicker side.
  7. Spread the batter or dough into a prepared pan. I used a 10 inch bundt pan. (For preparing pan, oil or butter it all over and then dust a teaspoon of flour)
  8. Let it rise for 1 hour. I had a very cold and rainy day and hence my dough did not rise as much.
  9. Toward's the end of the cake rising time, preheat the oven to 180 C.
  10. In the meantime Prepare the sugar syrup (Instructions below).

  11. Bake the cake in a preheated oven for 20-25 minutes. Mine was done in 20 minutes.

  12. Once the cake is done Brush the cake with sugar syrup on the exposed crust.

  13. Let it cool in the pan for 5 mins.

  14. Invert the cake on pan or plate set over parchment paper.

  15. Brush remaining syrup over the Bottom exposed part (or the inverted part)

  16. Let it cool completely.

  17. Serve it with Whipped Cream and some fresh fruits or enjoy as is.

For the Sugar Syrup
  1. Combine sugar and water in a saucepan and bring to a boil over medium heat.
  2. Simmer for 10 minutes until the mixture thickens.
  3. Add Orange juice and remove from heat.

 

Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.

 

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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. Our theme this month is Breakfast Breads. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove at gmail.com.

BreadBakers

This month, the Bread Bakers are making yeasted cakes, a theme chosen by Archana of The Mad Scientist’s Kitchen. Here are everyone’s yeasted cakes:

 

“Baking

 

 

 

 

 

 

 

 

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