Orange Cream (and White Bean) Bundt Cake

Six weeks ago, I spied these cookies on Cookies and Cups.

Two weeks ago, I let my little guy down.

I wasn’t where I was supposed to be when I was supposed to be.

My heart broke; he didn’t seem to mind.

Sometimes those things happen. I will probably remember it forever, he might never remember it.

But it was what it was, and it called for fixing.

So I surprised him, picked him up early from school, and told him he could pick what we did for the next few hours while the Babes napped – including a pre-nap lunch at the restaurant of his choice.

And be still my heart, you know what he picked? No burgers and fries, no eating out. Just home.

And you know what he chose to do?

Bake.

He narrowed his choices down to three different cookies.

One of them was the aforementioned bites of orange-y cream heaven-on-earth.

We didn’t end up making them that day – we baked massive snickerdoodles as big as his head instead.¬†Which was an excellent choice given the purpose of our baking.

But neither of us forgot about these cookies.

So I made them last week, and oh. my. heavens!

They’re amazing.

And because I have some sort of inexplicable affinity for bundt cakes, I decided this deliciousness must find its way into cake form.

And to make myself feel better, I thought it a good idea to add in a can of pureed white beans like Joy did here.

It’s all for show, folks.

I need to make myself feel better about eating cake with my morning coffee, and for breakfast, and as my mid-morning snack, and for lunch, and for a late afternoon snack – and beans are healthy.

I’m equalizing the healthy vs. unhealthy factors. . . that’s what I tell myself anyway.

So it’s an orange creamsicle cookie/ white bean bundt cake fusion.

And I have to show it to you two ways – because I couldn’t decide which version is superior.

I have now eaten roughly eight slices of orange cream bundt cake purely in the name of trying to decide which one came out on top.

It’s not fair, really. The cake that won the contest in my mind, I know is “technically” wrong. It never quite rose all the way, the outer crust was darker than it should have been. The inside was heavy and moist and dense. The frosting was thick and sweet and soft. It was flecked with bits of orange zest that might bother someone with texture issues – but man, oh man. I dig that heady, buttery, vanilla/orange scent. I like my cake thick and hearty and melt-in-your-mouth-ish. On day two it was a teensie bit gooey in a couple of places. And I apologize if this is wrong – but I love it that way. This version was the winner in my book – and in my little guy’s book. He LOVES this cake.

The second version – round two of the fusion – rose just as it should have. It browned to a perfectly hued gold. The crumb is lighter and more on-cue with just what a bundt cake should be. It’s predictable and hints at orange. The icing too, was certain yet charming.

Cake number one is a bit like a first love – you get a little taste and then can’t stop thinking about it. I guess it could be like a Lay’s potato chip too – no one can eat just one (bite).

It’ll mess with you.

You might gain a couple of pounds while it’s in the house.

You might eat six slices in one day.

Because it’s CAKE – even if it is executed a slight bit incorrectly – and I love me a hearty, rich, flavorful cake.

Cake number two sits a bit like a wall flower in a pretty dress, waiting for someone to take notice. She’s a pretty, sweet little thing, and when you take a bite, all will be pleasant. It accompanies tea or brunch in a delightful, yet unassuming character. it’s just not as. . . exciting.

I have a choice, right now, this very moment, to have a slice of cake with my coffee. Both options are still asleep in my fridge.

What I really want is cake number one, but what I’m going to have is cake number two. I need to do some more research. I need to see how it is after it sits overnight.

Hang on, I’ll let you know. . . .

****

Okay. Maybe I take back my indifference to cake number two.

It’s pretty darn good.

It does strike me as prim and proper though – which makes sense. It’s the technically correct one. Cake number one is the haphazard, wild one with reckless abandon. Cake number two is the way a proper bundt should be.

So, take your pick.

Next time around, I’m going to meet myself half-way.

I’m going to add just a half cup of flour to cake number one, and just 2 teaspoons of baking powder. This might prevent the lack of rising without losing the heavy density that stole my heart.

And I’ll probably stick with the orange buttercream frosting – because the cake was inspired, ultimately, by orange creamsicles after all. Let’s face it people, if I’m going down with a slice (or eight) of cake, I want the potent stuff. . . .

Recipe:

Cake #1 – Haphazard Orange Cream Bundt Cake with Orange Buttercream Frosting

Ingredients:

For the cake:

zest of one orange (about 1 to 1 1/2 tablespoons)
1 1/2 cups granulated sugar
1/4 cup unsalted butter at room temperature (Plus more for greasing the pan)
2 large eggs at room temperature
2 teaspoons vanilla
1 can white beans (I used small white beans), rinsed and drained
1 cup orange juice
2 cups all-purpose flour (plus more for greasing the pan)
2 teaspoons baking soda

For the orange buttercream frosting:

1/4 cup vegetable shortening
1/4 cup room temperature butter or margarine (I used Smart Balance Light)
2 1/2 cups powdered sugar
1/2 tablespoon orange juice
1/2 teaspoon vanilla extract
zest of half an orange

Directions:

Zest the orange and mix the zest with the granulated sugar by first stirring it together, then mashing the zest into the sugar with the back of the spoon. Let this mixture sit while you prepare the rest of the cake. (Handy Dandy tip from the Joy The Baker Cookbook!)

Preheat oven to 350 degrees F.

Grease and flour a bundt pan. Take extra care to make sure every last spot is covered.

Combine the rinsed and drained white beans with the orange juice in a blender or food processor(I used my Magic Bullet) and puree.

Measure flour and baking soda into a medium bowl. Stir to mix.

Cream butter in a medium mixing bowl for 30 seconds. Add sugar/zest mixture and cream for another minute or so. Add in eggs, one at a time, mixing well after each. Add vanilla.

Add in one half of flour/baking soda mixture. Mix until incorporated, but not too much. Add in all of the bean/OJ mixture. Mix until even. Add in remaining flour and mix until incorporated evenly.

Immediately pour into bundt pan and bake for 30-40 minutes, or until a toothpick comes out almost clean (with just a couple loose crumbs).

Cool in pan on wire rack for 15 minutes. After 15 minutes, invert on cooling rack and let cool completely before frosting.

To prepare the frosting:

Make sure your butter/margarine is room temperature. Combine butter and shortening in a mixing bowl and beat on low for about 30 seconds until creamy and well-combined. Add in one cup of powdered sugar. Mix until incorporated. Add in vanilla. Mix well. Add in another cup of powdered sugar, mix well. Add 1/2 tablespoon orange juice. Mix well. Add in last 1/2 cup powdered sugar (more if needed), mix well, then add orange zest and mix until evenly combined.

*****

Recipe:

Cake # Two: Prim and Proper Orange Cream Bundt Cake with Sour Cream Orange Glaze

Ingredients:

For the cake:
zest of one orange (about 1 to 1 1/2 tablespoons)
1 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1/4 cup unsalted butter at room temperature (Plus more for greasing the pan)
2 large eggs at room temperature
2 teaspoons vanilla
1 can white beans (I used small white beans), rinsed and drained
1 cup orange juice
3 cups all-purpose flour (plus more for greasing the pan)
1 tablespoon baking powder
1 teaspoon baking soda

For the sour cream orange glaze:(you will have plenty of glaze left over. Save it, and you can drizzle it on individual slices – which is both delicious, and pretty.)

1/4 cup sour cream
2 tablespoons room temperature butter or margarine (I used Smart Balance Light)
2 1/2 – 3 1/2 cups powdered sugar
1 – 2 teaspoons orange juice
1/2 teaspoon vanilla extract
1 teaspoon orange zest

Directions:

Zest the orange and mix the zest with the granulated sugar by first stirring it together, then mashing the zest into the sugar with the back of the spoon. Let this mixture sit while you prepare the rest of the cake.

Preheat oven to 350 degrees F.

Grease and flour a bundt pan. Take extra care to make sure every last spot is covered.

Combine the rinsed and drained white beans with the orange juice in a blender or food processor(I used my Magic Bullet) and puree.

Measure flour and baking soda into a medium bowl. Stir to mix.

Cream butter in a medium mixing bowl for 30 seconds. Add granulated sugar/zest mixture and light brown sugar and cream for another minute or so. Add in eggs, one at a time, mixing well after each. Add vanilla.

Add in one half of flour/baking soda mixture. Mix until incorporated, but not too much. Add in all of the bean/OJ mixture. Mix until even. Add in remaining flour and mix util incorporated evenly.

Immediately pour into bundt pan and bake for 30-40 minutes, or until a toothpick comes out almost clean (with just a couple loose crumbs).

Cool in pan on wire rack for 15 minutes. After 15 minutes, invert on cooling rack and let cool completely before frosting.

To prepare the frosting:

Make sure your butter/margarine is room temperature. Combine butter and sour cream in a mixing bowl and beat on low for about 30 seconds until creamy and well-combined (longer if necessary to gain a smooth texture). Add in one cup of powdered sugar. Mix until incorporated. Add in vanilla. Mix well. Add in another cup of powdered sugar, mix well. Add 1-2 teaspoons orange juice, depending on desired consistency. Mix well. Add in last 1 – 1 1/2 cups powdered sugar, mix well, then add orange zest and mix until evenly combined.

Source: Inspired by these cookies from Cookies and Cups, and this cake from Joy the Baker.

14 thoughts on “Orange Cream (and White Bean) Bundt Cake

  1. Suggestion from one of our taste-testers: Next time, make a 2-layer version with Recipe #2 (frosting and all) on the bottom and Recipe #1 (frosting and all) on the top!! Oh man, I am DROOLING!!!!!

    • I know! He totally stole my heart with that one! The two of us are like peas in a pod. Let us paint, and let us bake, and we are happy as can be!

  2. I have been dreaming of orange creamsicles…thanks for providing more ammunition, these look delicious!!! The white bean makes it extremely healthy, correct?

  3. I too am a fan of orange anything….Cake # 1 was delicious, and I did not have the pleasure of tasting Cake # 2, but I am sure it was just as yummy!!!!! But the orange creamsicles……well, let’s just say that they are heavenly!!!!!! Mmmmmmmmmmm!!!!!

    • I still have some cake #2 lingering. . . I just had some last night. It might be in your future to try it. And those cookies WERE heavenly, for sure! ;)

  4. Both sound dee-lightful! And I bet zesting that orange was super easy with the number-one tool people don’t even know they’re missing– the fantastic micro plane zester!

    I’ll have to try this one out soon… Maybe add a splash of tequila or Cointreau to make cake #1 even more rebellious!

    • Yes, I did have someone suggest rum too – which would be fantastic! So happy you’re back!! And yes – that zester gets frequent use in my kitchen!!

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