Gonna be left-over lasagna tonight, so I baked a cake for dessert. Orange sugar-glazed vanilla bean bundt cake!!

Another Masterpiece.

I have to blame the girls! They got into it first, but I wasn't too far behind them!!!

Wow that looks great, love the taste of citrus in cake like that!

That would be great with coffee or a cold glass of milk!!

That is a tasty looking Bunt cake

Yum !

Recipe please.

Ingredients:

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup sour cream at room temperature
1/2 cup whole milk at room temperature
1 1/4 cups [2 1/2 sticks) unsalted butter at room temperature, plus more for greasing the pan (or use non-stick spray
3 cups granulated sugar
1 1/4 teaspoons salt
6 large eggs, at room temperature
2 tablespoons canola/vegetable oil
1 vanilla bean, scraped (can be optional, if you want)
1 teaspoon pure vanilla extract

Glaze:
1 1/2 cups orange juice (warm to dissolve sugar, then let cool)
2 cups sugar
3-4 drops almond extract (optional)

Instructions:

Set oven rack to the middle position. Preheat the oven to 350°F [180°C]. Generously grease a 10 in tube or Bundt pan*.
In a medium bowl, whisk together the flour and baking soda.
In a liquid measuring cup, whisk together the sour cream and whole milk until combined.
In another medium bowl, Beat the butter on medium speed until creamy, about 1 minute.
Add the sugar and salt and beat on medium speed until very light and fluffy, 4 to 6 minutes.
Scrape down the sides of the bowl and add the eggs one at a time, beating on medium speed until incorporated, stopping to scrape down the sides of the bowl after each addition.
Add the canola oil and vanilla and mix on low speed to combine.
Add half of the flour mixture and mix on low speed until combined.
Add the sour cream mixture and mix on low speed until combined. Scrape down the sides of the bowl, add the remaining flour mixture, and mix on low speed until combined.
Increase the speed to medium and beat for a final 15 to 20 seconds.
Pour the batter into the prepared pan and use a spatula to even out the top.

Bake for 50 to 65 minutes, until a wooden skewer or toothpick inserted near the center comes out clean.
Transfer the pan to a wire rack and gently run a knife around the edge of the cake to loosen it.
Let cool for 20 minutes in the pan, then invert the cake onto a serving plate and remove the pan to finish cooling.
Pour orange juice glaze all over the entire cake, allowing to soak in. Any remaining glaze can just be poured in the middle of the cake to soak into the bottom.

The cake can be wrapped in plastic wrap, or placed in a cake container, and kept at room temperature for 2 days, Can be kept refrigerated for up to 4 days

I am cooking this soon! Thanks!

Nice

I got this in the oven now?

Blank, is my orange glaze supposed to be real liguidy any runny?

Yes, it is pretty thin. Runs all over the entire cake and soaks in. Coat it evenly, and you can just fill the center with what's left. It will soak in, and crystalize as it cools!!

Oh man, you're right. Didn't feel right pouring it on, but when it was done it was perfect! Now if I can just find my aunt's strawberry cake recipe........