If you love oranges, and cake, then you need to try this Whole Orange Butter Cake. Adding the whole orange gives the cake all of the flavor layers of an orange -sweet, tart, a bit sharp and full of orange citrus goodness. All wrappedin a tender, lightly sweetened, and thick butter cake.
Preheat oven to 325F degrees and adjust oven rack to middle position. Butter and flour a 10-cup bundt pan. Be sure to get all the nooks and crannies of the pan so the cake doesn't stick.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
2 ½ cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
In a food processor fitted with the blade attachment (a smoothie blender will also work), pulse the prepared chunks of oranges until only small flecks of the rind remain - the mixture should be smooth but not fully pureed.
2 large navel oranges
In the mixing bowl of a stand mixer fitted with the paddle attachment, (or large mixing bowl for hand-held mixer), cream the butter and sugar on medium speed until light and fluffy - about 3 to 5 minutes. Add in one egg at a time and beat until incorporated after each. Add the vanilla extract with the last egg.
Spoon in 1 and 1/2 cups of the orange mixture to the batter and mix until incorporated. The remaining orange mixture will be used for the glaze.
Turn the mixer on low and slowly add in 1/3 of the flour mixture to the batter. Mix until just incorporated. Next add 1/2 of the buttermilk, again mixing until incorporated. Repeat adding 1/3 of the flour, then buttermilk, ending with the remaining flour.
¾ cup buttermilk
Pour the batter into the prepared bundt pan. Smooth out the top with a spatula.
Bake the cake for 55 to 60 minutes, or until the cake has risen and is firm to the touch, and a skewer (or knife) inserted into the center comes out mostly clean.
Let the cake cool in the pan set on a wire rack for 10 minutes. Then, carefully invert the cake onto the wire rack and cool completely.
Orange Glaze
In a small saucepan, heat the water and remaining processed orange until just simmering. Cool slightly.
¾ cup water, remaining processed orange
Transfer the orange mixture to a small mixing bowl. Sprinkle the powdered sugar over the top and mix until smooth. Add more powdered sugar (or water) to reach your desired glaze consistency.
1 ½ cups powdered sugar
Generously spoon the glaze over the cooled cake. Keep any excess glaze to spoon over individual servings for a little more sweetness!
The cake can be stored covered in an airtight container at room temperature for 3 to 5 days.
Notes
Storing The Cake - Store the cake covered at room temperature for 3 to 5 days. A cake carrier is a great way to store the cake.
Freezing The Cake - The cake can be frozen for up to 3 months. If the cake has been sliced, wrap the ends tightly in plastic wrap, then wrap the whole cake. Place in a freezer bag. Thaw at room temperature.