Need a dessert to feed a crowd? This Orange Olive Oil Bundt Cake with yogurt icing is just the ticket!
Every other Sunday for the last fifteen years, my husband and I have had Sunday dinner with his family. Coming from a New York Italian family as he does, Sunday dinner is almost more of a religious observance than a simple meal. Barring an act of God, it WILL happen. And it will probably involve sausage.
Over the years, as we’ve gotten together, the family has seen many changes. While Sunday dinner started out at his parents’ house every week, we’ve now transitioned to rotating between the homes of his mom and his siblings. And whereas, fifteen years ago, there were seven of us around the dinner table, there are now eighteen adults and kids. When it’s our turn to host, you can find me searching for recipes that feed a crowd.
I’ve assembled a handful of go-to entrees to serve for dinner, from chili to casseroles to barbecue chicken sandwiches (thank God for the Crock Pot). But sometimes the course that leaves me stumped is dessert. A single pan of brownies no longer suffices for this many people, and forget about a single pie–or even two. One dessert I come back to time and again is the ample, flexible bundt cake. It’s easy to slice and serve for any portion size, it doesn’t require the effort of frosting of a layer cake, and it always turns out so pretty. Plus, who doesn’t like cake?
I made this Orange Olive Oil Bundt Cake for our most recent Sunday dinner. Lately I’ve been digging in to a bit of “research” (aka baking and eating) on replacing butter or other fats with heart-healthier olive oil. This particular olive oil baking experiment was certainly a success! The cake turned out slightly–but not overly–dense, with a delightfully almost-crunchy crust. Drizzled with a yogurt icing with a hint of orange, each slice was a little bit of citrus heaven, especially when accompanied by a dollop of vanilla ice cream.
To complete a Mediterranean-themed meal, I served this after my Twice-Baked Spaghetti Squash with Sausage and Kale. (See? I told you sausage would be involved.) For Sunday dinner or to feed any crowd, I’d say you can’t go wrong with bundt cake–especially this one.
Orange Olive Oil Bundt Cake
For the cake:
- 1 1/2 c. white sugar
- 4 eggs
- 2/3 c. high quality extra virgin olive oil
- 2 tsp. vanilla extract
- 1/2 tsp. orange extract (optional)
- 2 Tbsp. fresh orange zest
- 6 Tbsp. fresh-squeezed orange juice
- 2 1/2 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
For the orange-yogurt glaze
- 2 c. powdered sugar
- 3 Tbsp. fresh-squeezed orange juice
- 1 Tbsp. full-fat plain yogurt
- extra orange zest for garnish
Make the cake:
- Preheat oven to 350 degrees and generously grease a 12-cup bundt pan.
- In a large bowl, mix sugar and eggs with a hand mixer on medium speed. Add olive oil, vanilla, and orange extract and mix until smooth, then repeat with orange zest and juice.
- Add flour, baking soda, baking powder, and salt and mix with hand mixer until no lumps remain.
- Pour into prepared bundt pan and bake 40-45 minutes or until a tester inserted in the center comes out clean. Let cake cool completely before frosting.
Make the glaze:
- In a medium bowl, whisk together powdered sugar, orange juice, and yogurt until smooth.
- Drizzle icing over cooled cake. Garnish with additional orange zest. Refrigerate until ready to serve.