Grand Marnier Orange Bundt Cake
Moist, full of fresh orange flavor, and texture from the addition of chopped walnuts and sliced almonds, this Grand Marnier Orange Bundt Cake is topped with a simple glaze made from Grand Marnier, fresh orange juice, and sugar. A wonderful tea or all-occasion cake for the holiday season!
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Reprinted (with a few method adjustments) with permission from The Pollan Family Cookbook by Corky, Lori, Dana, & Tracy Pollan.
Serving: 1serving, Calories: 406kcal, Carbohydrates: 32g, Protein: 8g, Fat: 24g, Saturated Fat: 11g, Polyunsaturated Fat: 12g, Cholesterol: 89mg, Sodium: 183mg, Fiber: 1g, Sugar: 15g