Orange Creamsicle Bundt Cake

I'm off to deliver a beautiful fresh citrus treat to the little church for a fund-raising dinner that will be held this evening ... but first, I must blog this cake! It's an orange yogurt cake - made with three small containers of whipped orange creme yogurt. It also has a healthy amount of orange zest and orange juice in the batter, a froth of egg white meringue turned in to fluff the batter up, and tons of sugar and butter - not to mention all those egg yolks! Of course, this makes for a bright yellow cake that has a crumb like a pound cake.

There is a load of fluffy cream cheese and orange frosting just oozing over and down the sides of this cake. It's been laced with a bit of orange blossom water and orange zest ... I don't expect that there will be any of this cake left by the end of the dessert course. I bought extra ingredients so that i can make another for SB next week, as he's been slouching past this cake this morning with a look on his face. You know that look, right? Let's just say it's a pout .. and leave it at that.

Orange Creamsicle Bundt 

Batter Ingredients:

1 c. unsalted butter

2 c. sugar

6 eggs, separated

1 1/2 tbsp. fresh orange zest

4 tbsp. orange juice

12 oz. orange creme yogurt ( I bought small Yoplait containers of whipped yogurt)

3 c. all purpose flour

1 tsp. baking soda

1/2 tsp. table salt

Making the Bundt:

1. Generously grease and flour a 10-inch bundt cake form. Set it aside. Preheat the oven to 350 degrees F.

2. Place the egg whites in a deep bowl and whip them to stiff peaks. Set aside.

3. In another deep mixing bowl, whip together the butter and sugar until light yellow and creamy.

4. Add the egg yolks, a couple at a time, whipping well between additions.

5. Add the orange juice and orange zest and mix in.

6. Whisk together in a large measuring cup : flour, baking soda, and salt.

7. Alternate yogurt, flour mix, yogurt, flour mix, yogurt - into the egg yolk/butter batter, beating on low and scraping down the bowl, as you beat the batter together.

8. Fold the egg white meringue into the batter, very gently until incorporated.

9. Spoon the batter into the Bundt form, smooth the top all around and bake for 1 hour - until a cake tester comes clean.

10. Cool that cake in the pan for about 15 minutes. Then, place a pretty cake plate atop the cake form and invert.  Let the cake plop out onto the cake plate and cool completely before plopping on the frosting drizzle.

Orange Creamsicle Frosting

Ingredients:

4 oz. softened cream cheese

3/4 c. confectioner's sugar

3 1/2 tbsp. fresh squeezed orange juice

4 drops orange blossom water

1 tbsp. fresh orange zest

Whip the ingredients together and plop by the spoonful around the top of the Bundt cake. Gently pat the blobs of icing until they begin to ooze over and down the edges of the cake.

Sprinkle some extra orange zest over top the frosting and chill to set things up a bit.

Cover with a cake form to keep the cake moist, the icing perfect and finger-swipe free ... just sayin.

NOTE: Dom asked for a view of a slice ... and when we went to church on Sunday there were a few slices left over from the night before, so I snagged some of the cake for us to bring home ... SB was a happy man. Here you go Dom ... to satisfy your curiosity! Wink!