Did you know that Monday, November 15 is National Bundt Day?
Just like last year, Mary The Food Librarian is celebrating her love of big bundts with a month of bundts leading up to National Bundt Day. 30 is a lot of bundts (makes me think of Love Actually and the classic line “8 is a lot of legs, David”)! And Mary is making them all and doing other baking (like doing the dessert table for a friend’s wedding) which is frankly, AMAZING!
Just like last year, Mary is also hosting a bundt-a-thon where she asks us, the readers at home, to contribute with a bundt of our own. Last year I had a Cranberry Allspice Bundt. This year I have two bundts to share! Today it’s a very fussy BUT worth it Olive Oil Orange Bundt from the Baked Boys. And Monday–well Monday you’ll just have to come back to see what it is!
And if you have time today, whip up a bundt and join in the bundt-a-thon! Because we all like big bundts and we cannot lie! If you join in and let Mary know, she’ll send you a button!
Olive Oil Orange Bundt
Adapted from Baked Explorations: Classic American Desserts Reinvented
This is one FUSSY recipe. It’s good, but if you’re not a fan of separating eggs and then fluffing the white and the yolks it’s probably not for you. The results are wonderful, with a light crumb, but be warned before you start, this is not a dump and go cake. Maybe I’m just scarred because I made this on a weeknight and it cut into my Glee time.
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, separated
2 cups granulated sugar
1 cup plain yogurt (I used 2% Greek yogurt)
3/4 cup good-quality extra-virgin olive oil
Freshly grated zest of 2 oranges
1 teaspoon vanilla paste, or 1 1/2 teaspoon vanilla extract (I used vanilla extract)
1/4 cup confectioners’ sugar, sifted, for dusting
Preheat the oven to 350 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray and flour.
In a large bowl, whisk together the flour, baking powder and salt. Set aside.
With a paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the orange zest and vanilla, and mix until just incorporated.
Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined (about 10 seconds). Scrape down the bowl and beat again for 5 seconds.
In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. Use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process!
Pour the batter into pan and bake for 40-50 minutes until toothpick comes out clean. Transfer the pan to a wire rack to cool completely. Just before serving, dust with confectioners sugar.
Sing it with me now–
I like big bundts and I cannot lie…