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Bundt cakes have carved a significant niche in the baking world, beloved for their impressive presentation and satisfying taste. Their iconic ring shape not only adds visual appeal but also provides a unique texture, making them a favorite among bakers and dessert enthusiasts alike. A Bundt cake can serve as the centerpiece of any gathering, from casual family dinners to elaborate celebrations. The versatility of these cakes allows for endless flavor combinations, and today we will explore a truly remarkable one: the Zesty Saffron-Infused Orange Bundt Cake.

Orange Bundt Cake with Saffron

Indulge in a slice of sunshine with this Zesty Saffron-Infused Orange Bundt Cake! Bursting with bright orange flavor and a touch of luxurious saffron, this cake is perfect for any occasion. It's easy to make and combines fresh orange juice and zest for that delightful citrus zing. Top it off with whipped cream or a sweet orange glaze for a real treat. Perfect for sharing at gatherings or enjoying with your afternoon tea!
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Ingredients
  

2 cups all-purpose flour

1 ½ cups granulated sugar

1 cup unsalted butter, softened

4 large eggs

1 cup freshly squeezed orange juice (about 3-4 oranges)

Zest of 2 oranges

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon ground saffron threads

½ cup buttermilk

1 teaspoon vanilla extract

Optional: Whipped cream or orange glaze for serving

Instructions
 

Prepare the Saffron: In a small bowl, combine the saffron threads with 1 tablespoon of warm water to let them steep and release their color and flavor. Set aside.

    Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly to prevent sticking.

      Mixing the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.

        Add Eggs: Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and the saffron mixture.

          Combine Wet and Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix this into the butter mixture, alternating with the buttermilk and orange juice, starting and ending with the dry ingredients. Mix until just combined.

            Add Zest: Gently fold in the orange zest to the batter.

              Pour into Pan: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.

                Bake: Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.

                  Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

                    Glazing (Optional): If desired, make an orange glaze by mixing 1 cup of powdered sugar with 2-3 tablespoons of orange juice until smooth. Drizzle over the cooled Bundt cake.

                      Serve: Slice the cake and serve it with whipped cream or enjoy it plain to savor the saffron and orange flavors.

                        Prep Time: 20 mins | Total Time: 1 hr 30 mins | Servings: 12 slices