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Bundt® Quartet Pan

Bundt® Quartet Pan

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Buttermilk Orange Cakelets

5 based on 5 reviews

PREP: 30 MINUTES

COOK: 25 MINUTES

SERVINGS: 16 SERVINGS

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Ingredients

  • Cake:
  • 2 sticks, unsalted butter
  • 2 cups granulated sugar
  • 5 large eggs
  • 1/ 3 cup finely grated orange zest (5-6 oranges)
  • 3 cups all-purpose flour, sifted
  • 1/ 2 teaspoon baking powder
  • 1/ 2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/ 4 cup freshly squeezed orange juice
  • 3/ 4 cup full-fat buttermilk, at room temperature
  • 2 teaspoon pure vanilla extract
  • Orange Syrup:
  • 1/ 2 cup granulated sugar
  • 1/ 2 cup orange juice
  • 2 teaspoon orange liqueur, such as Cointreau or Grand Marnier (optional)

Directions

Preheat oven to 350 F with oven rack in center of oven.  Prepare your Bundt pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan. Dust with flour. Alternately, use a baking spray that contains flour, and brush excess with a pastry brush to evenly coat the pan.

Cream the butter and 2 cups of sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.

In a large bowl, combine flour, baking powder, baking soda, and salt. In a liquid measuring cup, combine orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the 4 cavities, then tap the pan firmly several times on a cutting board or counter top to release bubbles from the batter.  Bake for 20-25 minutes, or until a cake tester comes out clean. Cool cakes 5 minutes in pan before inverting.

While the cakes are in the oven, make your orange syrup by combining 1/2 cup of granulated sugar with 1/2 cup orange juice in a small saucepan over low heat, stirring to dissolve sugar granules. Remove from heat and stir in orange liqueur if desired. While cakes are still warm, spoon or brush orange syrup over the surface of each cake until syrup has been used up.

If desired, you may create a simple orange vanilla glaze to finish the cakes.  Melt 1 Tbsp butter, then add 1 cup confectioners' sugar, ½ tsp vanilla, and 1 Tbsp orange juice in a liquid measuring cup, mixing with a wire whisk until no lumps remain. Add a few more drops of juice, if necessary, to thin glaze for easy pouring. Drizzle glaze prior to serving cakes. Yields 4 Quartet cakes (or 1 large Bundt).

Read Recipe Reviews

    I substituted lemon juice and peel to make one of the best lemon cakes I have ever tasted!!!!! I followed all other directions as written. My cakeletts were very light and moist and the flavor as mentioned before was superb. I highly recommend this recipe. The only caution I would add is to be careful not to over fill your pans. 3/4 full is plenty of batter 🙂

    Delicious and flawless! I made this recipe because it was on the label that came with the quartet pan, and it was an enormous hit. The cakes slid right out of the pan. The flavor was outstanding – rich and not overly sweet – and the cake had a lovely crisp “crust” on the outside while being soft and moist on the inside. The only odd thing is my cakes did not look like this rich brown when I turned them out of the pan; they were a very light yellow color even though perfectly baked (not under baked). Will make over and over again!

    Love this pan so much. I just got it and used this recipe. They came out awesome. Here’s a few quick things. I didn’t have oranges but I did have Tropicana pineapple and mango drink. I used that instead and powdered sugar. Definitely use BAKERS JOY spray and lightly coat with flour. I baked for 25 mins and had to do another 10 mins to my gas oven. Will definitely be using these on a regular basis.

    The most delicious cake and so easy to make! Rave reviews from all. This is a keeper. Good for all seasons.

    These tasted excellent! I made them with the orange vanilla glaze and they turned out great in the Quartet Pan. Definitely a favorite and will make again!

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Product Used In This Recipe

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Bundt® Quartet Pan

Bundt® Quartet Pan

SEE PRODUCT