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
Units
Scale
- 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