Moist & Flavorful Grand Marnier Orange Bundt Cake: A Zesty Citrus Delight
There’s something truly enchanting about a beautifully baked bundt cake. Its elegant shape and tender crumb make it a perfect centerpiece for any gathering, yet it often requires less fuss than a layered cake. Today, we’re diving into the world of citrus-infused baking with a remarkable Grand Marnier Orange Bundt Cake that promises to be incredibly moist, bursting with vibrant orange flavor, and offering delightful texture from chopped walnuts and sliced almonds. Crowned with a simple, yet intensely flavorful glaze made from Grand Marnier, fresh orange juice, and a touch of sugar, this cake is more than just a dessert; it’s an experience.
For many, a good bundt cake evokes a sense of comfort and homemade goodness. But when you introduce the sophisticated notes of Grand Marnier, it elevates the classic to something truly special. This recipe isn’t just about adding alcohol for the sake of it; Grand Marnier, a premium French orange liqueur, brings an unparalleled depth of flavor. Its complex blend of Cognac and distilled bitter orange essence perfectly complements the fresh orange zest and juice in the cake and glaze, creating a harmonious and unforgettable taste profile. It’s an ingredient that truly shines, enhancing the entire dessert with its aromatic warmth and subtle sweetness.
The Perfect Balance: Flavor and Texture in Every Bite
What makes this Grand Marnier Orange Bundt Cake stand out? It’s a meticulous balance of ingredients that contribute to its exceptional qualities. The cake itself boasts an incredibly moist crumb, thanks in part to the inclusion of whole fat Greek yogurt. This secret ingredient not only adds moisture but also a slight tanginess that brightens the overall flavor, preventing the cake from being overly sweet. The generous amount of fresh orange zest infused throughout the batter ensures that every forkful is a vibrant explosion of citrus, reminiscent of sunny groves.
But flavor isn’t the only star here; texture plays a crucial role. Chopped walnuts and sliced almonds are folded into the batter, providing a satisfying crunch that contrasts beautifully with the tender cake. These nuts also add a subtle nutty undertone, complementing the orange and Grand Marnier flavors without overpowering them. The combination creates a multi-dimensional eating experience that keeps you coming back for more.
And let’s not forget the star of the show – the simple syrup glaze. This isn’t your average thick, sugary frosting. Instead, it’s a light, soak-through glaze, allowing the Grand Marnier and fresh orange juice to truly permeate the cake, infusing it with even more flavor. As the warm cake cools, this delectable glaze seeps into every crevice, creating an almost candied exterior and an even moister interior. It’s a sophisticated touch that makes this bundt cake truly irresistible, proving that sometimes, less is indeed more when it comes to elegant finishes.
Discovering Culinary Inspiration: The Pollan Family Table Cookbook
This exquisite Grand Marnier Orange Bundt Cake recipe finds its origins in a truly inspiring cookbook: The Pollan Family Table, authored by Corky, Lori, Dana, and Tracy Pollan. For those familiar with the insightful writings of Michael Pollan on food and agriculture, the family name will undoubtedly resonate. As a long-time admirer of Michael Pollan’s work, particularly his groundbreaking book, The Omnivore’s Dilemma, I was genuinely thrilled and honored to have the opportunity to delve into this family’s culinary collection.
And I can confidently say, the cookbook surpassed all expectations. It presents a treasure trove of over 100 family-favorite recipes, all designed with a philosophy centered on freshness, health, and family-friendly dining. What sets these recipes apart is their remarkable blend of seasonality, approachability, and realism. In a world often saturated with overly complicated or inaccessible recipes, the Pollan Family offers a refreshing alternative, making wholesome cooking achievable for every home cook.
Many of the dishes can be prepared in under an hour, using ingredients readily available at even the most basic grocery stores. Yet, despite their simplicity, they possess a unique culinary flair that distinguishes them from my own extensive — and sometimes excessively elaborate — cookbook collection. The recipes offer a diverse array of options, from tantalizing pan-fried tofu with chimichurri sauce and flavorful pan-roasted cod in spicy Thai broth to comforting creamless broccoli soup with roasted garlic and frizzled leeks (which is absolutely next on my list to try!), and classics like parmesan-crusted chicken fontina, alongside the Pollan family’s signature salad. This cookbook strikes a masterful balance between timeless, comforting meals and fresh, contemporary dishes.
A Home Cook’s Dream: Market and Pantry Lists
One of the most innovative and practical features of The Pollan Family Table, and indeed one of my absolute favorites, is the ingenious inclusion of “market” and “pantry” lists for each recipe. This thoughtful organization groups every ingredient according to where you would typically find them at the grocery store or within your own pantry. Imagine the time saved and the frustration avoided when you have a perfectly categorized shopping list, preventing those frantic back-and-forth trips across the supermarket aisles! This simple yet brilliant addition demonstrates a deep understanding of the home cook’s needs and significantly streamlines the cooking process, making meal preparation more efficient and enjoyable.
Choosing just one recipe to share from such a fantastic collection was a delightful challenge, but my thoughts continually returned to this Grand Marnier Orange Bundt Cake. It’s actually a charming interpretation of a traditional Jewish nut cake, reimagined by the Pollan family’s Grandma Mary. The result is a cake that is truly a joy to bake and even more so to eat. Its ease of preparation makes it perfect for a spontaneous tea-time treat, yet its sophisticated flavor profile and elegant presentation also make it an ideal all-occasion cake for holiday gatherings or any special event. It’s a dessert that isn’t overly sweet, allowing the natural flavors of orange, nuts, and Grand Marnier to truly shine.
Tips for Baking the Perfect Bundt Cake
Baking a bundt cake can be incredibly rewarding, and a few simple tips can ensure yours turns out perfectly every time:
- Proper Pan Preparation: This is critical for preventing sticking. Generously butter and flour your bundt pan, ensuring every crevice is coated. For extra non-stick insurance, you can also use baking spray specifically designed for baking (which contains flour).
- Room Temperature Ingredients: Ensure your butter, eggs, and Greek yogurt are at room temperature. This allows them to emulsify properly, creating a smooth batter and a tender, even crumb.
- Don’t Overmix: Once you add the flour mixture, mix just until combined. Overmixing can develop the gluten in the flour, resulting in a tough cake.
- Folding Egg Whites: Gently folding in the whisked egg whites adds lightness and airiness to the cake. Be careful not to deflate them too much.
- Even Baking: Rotating the bundt pan halfway through baking helps ensure an even bake and golden-brown crust all around.
- Cooling Correctly: Allow the cake to cool in the pan for the recommended 7-10 minutes. This gives the cake time to set and firm up, making it less likely to break when inverted. Cooling too long in the pan can cause it to stick, while inverting too soon can cause it to collapse.
With these tips, you’re well on your way to baking a bundt cake that is as beautiful as it is delicious, a true testament to homemade goodness.
Grand Marnier Orange Bundt Cake
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Equipment
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KitchenAid 5 Qt. Artisan Stand Mixer
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Nordic Ware Bundt Cake Pan
Ingredients
- 1 cup (8 oz; 230 g) unsalted butter, plus more for greasing room temperature
- 3 tablespoons sliced blanched or raw sliced almonds
- 2 cups (240 g) unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1½ cups (300 g) granulated sugar divided
- 3 large eggs eggs and whites separated
- 1 cup whole fat Greek yogurt
- 1 tablespoon finely grated orange zest
- 1 cup chopped raw walnuts
- ⅓ cup (80 mL) Grand Marnier or other orange liqueur
- ¼ cup (60 mL) freshly squeezed orange juice roughly one juicy orange
Instructions
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Preheat the oven to 350°F (176°C) with a rack in the center position. Generously butter a 10-inch Bundt or tube pan. Set aside.
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Spread the almonds on a rimmed baking sheet. Bake until toasted and fragrant, about 3 to 5 minutes. Let cool on the pan. Leave the oven preheated as you prepare the cake batter.
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In a medium mixing bowl, whisk together the flour, baking soda, and baking powder. Set aside. In a stand mixer bowl, combine the butter and 1 cup (200 g) of granulated sugar. Using the paddle attachment, beat the butter and sugar together until light and fluffy. Add the egg yolks and beat until blended. Over low speed, add the flour mixture in three parts, alternating with two additions of the yogurt, mixing just until smooth. Stir in the orange zest and walnuts, and transfer the batter to a large mixing bowl. Clean the stand mixer bowl very well, and dry it thoroughly.
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Using the stand mixer fitted with a whisk attachment, whisk the egg whites until they are stiff but not dry, about 2 minutes. Gently fold the egg whites into the cake batter until incorporated.
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Pour the batter into the pan, smoothing the top. Bake, rotating the pan halfway through, until the cake is golden brown and a cake tester inserted in the center of the cake comes out clean, about 40 to 50 minutes. Allow the cake to cool in the pan on a wire rack for 7 to 10 minutes while you prepare the simple syrup.
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Prepare the Simple Syrup: While the cake is cooling, combine the Grand Marnier (or other orange liqueur) and orange juice in a small saucepan over medium heat and bring to a simmer. Add the remaining 1/2 cup (100 g) of granulated sugar and stir for 2 minutes, until well blended. Remove from the heat.
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Assemble: Line a rimmed baking sheet with parchment paper (or wax paper) and place a wire cooling rack on top. Invert the cake onto the wire cooling rack and spoon half the glaze (*it should be the consistency of a slightly thicker simple syrup) over the top of the cake. Sprinkle the sliced almonds on top, then carefully spoon on the remaining glaze. Transfer the cake to a serving plate and spoon any glaze drippings that have pooled onto the paper back onto the cake. Allow to set slightly before serving.
Whether you’re looking for an elegant dessert to impress guests, a delightful treat for a quiet afternoon, or simply an excuse to enjoy the exquisite flavor of Grand Marnier, this Orange Bundt Cake recipe is a must-try. Its moist crumb, zesty orange notes, crunchy nuts, and intoxicating glaze make it a truly special bake. Enjoy the process of creating this culinary masterpiece and savor every vibrant, boozy bite!
I was provided a complimentary copy of this cookbook by Scribner Books, a division of Simon & Schuster. A review copy was provided to me, but all opinions are my own.