Grand Marnier Orange Bundt Cake

Grand Marnier Orange Bundt Cake {and Cookbook Giveaway!}

I bring you some of my favorite things in the entire world. Bundt cakes, cookbooks, prizes, and booze (kidding). And not just any booze. Grand Marnier, which is quite possibly the best type of booze (particularly for baked goods or desserts) in existence!

But really, this Grand Marnier orange bundt cake is all about the booze. It has the simplest, most delectable of simple syrup glazes made with just three ingredients: Grand Marnier, fresh orange juice, and sugar.

Plus, this bundt cake has greek yogurt, walnuts, and orange zest in it, so that practically makes it a health food. That’s my logic and I’m sticking with it.

Grand Marnier Orange Bundt Cake {and Cookbook Giveaway!}

Grand Marnier Orange Bundt Cake {and Cookbook Giveaway!}

This bundt cake recipe is courtesy of the newly released cookbook, The Pollan Family Table by Corky, Lori, Dana, & Tracy Pollan.  As in, the women of the Pollan family. If you’re familiar with Michael Pollan’s work or writing, that name might ring a very familiar bell!

I have been a huge fan of Michael Pollan’s writing for years (The Omnivore’s Dilemna is one of my favorite books regarding the food industry), so I was incredibly excited and honored to have a chance to review this cookbook.

And, I can say, it did not disappoint. The book contains more than 100 of the Pollan’s family collection of recipes. They are fresh, healthy, and family-friendly dishes that are not only seasonal and approachable, but realistic.

Grand Marnier Orange Bundt Cake {and Cookbook Giveaway!}

Grand Marnier Orange Bundt Cake {and Cookbook Giveaway!}

Most of the recipes can be made in less than an hour, and almost all of the ingredients can be found at the most basic of grocery stores. Yet, they still have just enough of a twist to distinguish them from my ridiculously-over-the-top collection of cookbooks.

Dishes that include panfried tofu with chimichurri sauce, pan-roasted cod in spicy thai broth, creamless broccoli soup with roasted garlic and frizzled leeks (on my list of things to make!), parmesan-crusted chicken fontina, and the Pollan signature salad. The cookbook is a great balance of both classic and contemporary meals.

One of my absolute favorite things about this cookbook is that each recipe is accompanied with a “market” and “pantry” list, in which every ingredient in the recipe is listed and grouped according to how you will find them at the store or market.

Grand Marnier Orange Bundt Cake {and Cookbook Giveaway!}

It was hard to choose a dish to share with you, but I ended up coming back to this Grand Marnier orange bundt cake over an over again. It is actually their Grandma Mary’s interpretation of a traditional Jewish nut cake.

I was a huge fan of this cake! It is incredibly moist, full of fresh orange flavor, and has great texture from the addition of chopped walnuts and sliced almonds. Plus, it couldn’t be easier to throw together and makes a wonderful tea cake or all-occasion cake (that isn’t overly sweet) for the holiday season.

But here’s the really fun part! The cookbook’s publisher has generously offered to give away three copies of The Pollan Family Table cookbook! Yep, there will be three giveaway winners, so your odds are pretty good. This would make a great gift for friends or family over the holiday–or you could keep it for yourself! See below for the official rules and how to enter–the giveaway will be open through this coming Sunday (December 14th at midnight).

Grand Marnier Orange Bundt Cake

Ingredients:

  • 1/2 lb (2 sticks) unsalted butter, room temperature (plus extra for greasing the pan)
  • 3 tablespoons sliced blanched almonds (*I substituted with raw sliced almonds)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 and 1/2 cups granulated sugar, divided
  • 3 large eggs, separated
  • 1 cup plain 2% Greek yogurt
  • 1 tablespoon finely grated orange zest
  • 1 cup chopped raw walnuts
  • 1/3 cup Grand Marnier or other orange liqueur
  • 1/4 cup freshly squeezed orange juice (*roughly one orange)

Directions:

  1. Set a rack in the middle of the oven and preheat the oven to 350 degrees Fahrenheit. Generously butter a 10-inch Bundt or tube pan. Set aside.
  2. Spread the almonds on a rimmed baking sheet. Bake until they are toasted and fragrant, 3 to 5 minutes. Let cool on the pan. Leave the oven on.
  3. 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 of sugar. Using the paddle attachment, beat the butter and sugar together until light and fluffy. Add the egg yolks and beat until blended. Alternate adding thirds of the flour mixture and the yogurt and mix until smooth. Stir in the orange zest and walnuts, and transfer the batter to a large mixing bowl. Clean the stand mixer bowl well, and dry it thoroughly.
  4. Using an electric hand mixer or a stand mixer, whisk the egg whites until they are stiff but not dry, about 2 minutes. Gently fold the egg whites into the batter until incorporated.
  5. 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, 45 to 50 minutes (*my cake took exactly 43 minutes). Allow the cake to cool in the pan for 7 to 10 minutes.
  6. 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 of sugar and stir for 2 minutes, until well blended. Remove from the heat.
  7. 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.

Reprinted (with a few method adjustments) with permission from The Pollan Family Cookbook by Corky, Lori, Dana, & Tracy Pollan.

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[Disclosure: This cookbook giveaway is sponsored by the publisher of this cookbook, Scribner Books, a division of Simon & Schuster. A review copy was provided to me, but all opinions are my own.]

Please note that this giveaway is open to US residents only–the winner will be randomly selected and contacted via the email address left in the entry form. This giveaway is now closed.