This soft yogurt bundt cake is flavored with oranges and served with a delicious Indian cream sauce.
Fresh, juicy oranges are in season now and I do not want to miss the opportunity to bake my most loved and cherished orange cakes. These mini bundt cakes are so pretty and adorable, when dressed with orange glaze or sour cream frosting they transformed into prettiest dessert ever. Like summers are for lemon sour cream pound cakes (I am yet to share that recipe here, every time it vanishes so fast before I get time to take some decent shots), winters are for oranges and tangerines and also for spicy fruit cakes like this pear cake. 
Dense texture, moist crumbs and a hypnotic fragrance of oranges effusing out of it with every single bite, and so buttery that easily melts in your mouth. That’s the goodness of these yogurt cakes. Yogurt cakes are usually known for super soft moist texture, they add extra moisture to the cakes and when react with acidic ingredient like chocolate or lemon or oranges, they also acts as a leavening agent. Thus making the cakes light and airy.
French yogurt cakes or better known as gateaux de mamie “Grandma’s cake” are perhaps the most simple yogurt cakes that exists, and interestingly not only those petite jars of French yogurt are used in the cake, those jars also acts as a unit of measuring other ingredients of the cake. Like two jars of sugar, three jars of flour, one jar each of yogurt and oil and so on.
These orange yogurt mini bundts are great accompaniments as evening tea time cakes or dress them up with little orange glaze, or sour cream frosting to serve them as an individual desserts.
But let me ask you one thing.
Have you ever tried a cake with rabdi topping?
Yes, you hear me right. Rabdi are quintessential part of any Indian sweet platter for festive occasions, and they are also great as cake toppings.
Some fusions are just scripted in heaven and it will make you fall in love with them. What could be more heavenly and delish than a piece of traditional French yogurt cake infused with orange zest, orange juice, and orange oil baked to perfection with super moist crumbs, soft melt in mouth texture and heady orange flavour, soaked in orange syrup and then served with orange cream or better known in India as basundi or rabdi with oranges.
Get the Rabdi recipe from here. Orange basundi or Indian thickened orange cream.
Print
Orange and Yogurt Bundt Cake
- Total Time: 60 minutes
- Yield: 6 servings 1x
Description
This soft and buttery yogurt bundt cake is infused with the vibrant flavors of orange and topped with a luscious Indian cream sauce.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- A pinch of baking soda
- 3/4 cup brown sugar
- 1/2 cup plain, thick-set yogurt (no whey or liquid)
- 2 eggs
- 1/2 cup butter, melted
- Zest of 1 orange
- Juice of 1 orange
- 1 teaspoon orange oil
- 1/4 cup orange syrup (for soaking)
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly.
- In a bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
- In another large bowl, beat the brown sugar and yogurt until smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in the melted butter, orange zest, orange juice, and orange oil until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Once cooled, soak the cake with orange syrup by brushing it evenly over the surface.
- Serve with a dollop of rabdi or orange basundi for an authentic Indian twist.
Notes
For a more intense orange flavor, you can add more orange zest. The cake pairs beautifully with a cup of tea or coffee. Store the cake in an airtight container at room temperature for up to 3 days. If you prefer a less sweet cake, reduce the amount of orange syrup used for soaking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 16
- Carbohydrates: 45
- Fiber: 1
- Protein: 6
- Cholesterol: 70
Frequently Asked Questions
What type of oranges should I use for this bundt cake?
Fresh, juicy navel oranges are ideal for this recipe, as they provide the best flavor and moisture.
How can I make the yogurt bundt cake even more moist?
Using full-fat yogurt will enhance the moisture of the cake, and ensure not to overmix the batter to keep it light and airy.
Can I substitute the yogurt with something else?
If you need to substitute, you can use sour cream or buttermilk, but keep in mind that this may slightly alter the texture.
