Walnut orange cake recipe
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- Dish type
- Cakes with fruit
- Citrus cakes
- Orange cake
An orange and walnut cake that is perfect for special occasions or served with butter and jam for breakfast.
8 people made this
- 250g plain flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 70g raisins
- 60g chopped walnuts
- 300g caster sugar
- 225g butter, room temperature
- 4 eggs
- 1 teaspoon vanilla extract
- 125ml orange juice
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- Preheat the oven to 180 C / Gas 4. Lightly grease and flour one 25cm (10 in) Bundt cake tin.
- Mix flour, baking powder and salt in a small bowl. In a separate bowl, mix raisins and walnuts; coat them with about 1 tablespoon of flour mixture (this will help prevent the walnuts and raisins from sinking to the bottom of the cake whilst baking).
- Cream together sugar and butter in a large bowl. Add eggs, one a time, and beat for 2 minutes at low speed. Stir in vanilla. Add flour mixture and orange juice alternately to butter mixture and beat until thoroughly mixed. Fold in walnuts and raisins; pour cake mixture into the prepared tin.
- Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 60 minutes. Let cake cool before slicing and serving.
If you don't have a Bundt cake tin, you can bake this cake in one 23cm tube cake tin, OR one 25cm springform cake tin, OR two 23cm round cake tins. Bake at the same temperature, but adjust baking time as needed.
Reviews & ratingsAverage global rating:(6)
Reviews in English (4)
by Carla Fogarty de Succo
I just made it! It's amazingly delicious! I made an orange glaze (1 cup of confectionary sugar, orange zest, 1/2 orange squeezed). It made it soooo moist!-22 Apr 2017
I thought the cake was a little dry (even though I plumped up the raisins prior to adding to the batter / added icing) and a little bland.-04 Jan 2015
Combining the best Fall flavors in one cake. This recipe is a must try!
Preheat oven to 325 degrees F.
Prepare two 8-inch cake pans with baking spray and parchment circles, set aside.
Sift together flour, sugar, baking powder, salt and spices in a large bowl.
Make a well in the center of dry ingredients.
Whisk oil, eggs, vanilla and syrup until incorporated
Pour wet mixture into well and fold together to make a tick batter.
Fold carrots, apple, and nuts into batter.
Pour into pans and bake 45 minutes or until cake tests done.
Cool completely before frosting.
How to make Orange Cake:
As mentioned earlier, the process could not be any simpler. Firstly, sift the flour and baking powder. Add the sugar, salt and orange zest.
Continue by whisking together the wet ingredients, then add in the dry.
Pour the mixture into a greased 10 inches bundt pan and bake for 30 to 35 minutes or till an inserted toothpick comes out clean with little to no crumbs.
Let the orange bundt cake cool down before turning out of the pan.
Baked this today was yummy! Thank you for sharing, you have helped me become a better cook ever since leaving Malaysia! Would be helpful to mention the size of the pans used, I ended up using a larger pan but reduced baking time and turned out delicious albeit it did not achieve a loaf height :)
I just made it and it is delicious. I thought the batter was quite thick so I added about 1/4 cup of milk. It was still thick and needed to be spread in the pan. I used an 8 pirex. The end result was a surprisingly light and buttery sponge. The walnut taste comes right through. I served it with a dollop of vanilla whip cream, but honestly it does not need any icing. I will make it again, for sure!
Walnut orange cake recipe - Recipes
1/2 cup butter, melted
1/3 cup milk
1/2 teaspoon almond extract
1 3/4 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon orange zest
1/2 cup butter
1/2 cup walnuts, coarsely chopped
1/4 cup sugar
1/2 teaspoon ground nutmeg
1 tablespoon milk
1 teaspoon orange zest
1/4 cup SILVER BLOSSOM HONEY
What a lovely and creative idea to put blueberries on top to achieve the orange blue contrast plus the green, deffo one of your prettiest cakes evah! I'd pretty much anything with oranges in it, I eat about 700 oranges a year LOL
Jason probably would too, but he gets so frustrated peeling them, he'll only eat them if I peel them for him. You would think he'd just take the easy way out and use a knife, but nope. Grabs an apple or banana instead LOL.
It looks great! ¡See you soon!
That looks lovely. I’m not sure what we will do this year. None of us will be fully vaccinated by then, so I doubt we will do anything. I’m still making Easter baskets for the grandkids.
We just had a round of covid hit the extended family with one death from it last week, so we're reeling from that. Definitely not the time for our family to be together. The elders have all been vaccinated, but the younger ones have not, so we're not taking any chances right now. Hopefully the timeline of having vaccines available to all by the end of May holds true.
Hurray for baskets for the grands. I miss making up Easter baskets. Mine just want Starbucks gift cards these days. I'm not in a hurry for grandkids, but I'll be excited to make up baskets again some day.
Greek orange and walnut syrup cake recipe
Versions of similar syrup-soaked cakes &ndash also known as tishpishti &ndash are popular with Sephardic communities all over the world.
small loaf (around 450g) soft white bread
grated zest of ½ orange, plus juice of 1 orange
butter or coconut oil, for greasing
First, make the syrup. Put the sugar in a saucepan with the water and bring to the boil. Add the orange zest and simmer for about 10 minutes, or until the syrup is thick enough to coat the back of a wooden spoon. Set aside in the fridge to chill.
Preheat the oven to 170°C/Gas 3. Grease a 22cm square baking dish or tin with butter.
Cut the crusts off the bread and cut it into chunks, then place in a food processor and whizz to make breadcrumbs. (If you don&rsquot have a food processor, cut and tear it into pieces as small as possible.) Put the crumbs in a bowl and stir in the olive oil until the breadcrumbs are thoroughly coated. Add the flour and bicarbonate of soda and mix well with a wooden spoon.
Beat the egg yolks with the sugar, orange zest and juice. In a separate bowl, whisk the egg whites until they are firm but not dry, then fold them gently into the yolk mixture. Add this to the flour and bread mixture and again fold in gently. The batter will be quite thick, moist and crumbly.
Pour the batter into the prepared tin and score the top with squares or diamonds. Bake for 25&ndash30 minutes, or until golden brown on top. Remove the cake from the oven and immediately pour over the chilled syrup and sprinkle with the nuts.
Brunch-Worthy Walnut Orange Coffee Cake
Officially this coffee cake is known in my home as the Pantry and Fridge Staples Cleanup Coffee Cake. Why?
Because often, after a series of baking recipes, there are some leftover oddities and I don’t waste anything! Most of us encounter the same challenge, so here’s how to conquer this situation!
A delectable mixture of orange, sour cream, walnuts, butter, and vanilla leads the way to an incredible brunch take-along, or any day dessert or breakfast!
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Why You’ll Love This Recipe
For those that have tasted a basic sour cream coffee cake with streusel you know, they are delicious. However, this particular walnut orange coffee cake amps up the taste.
Basic everyday pantry and fridge staples will suddenly get used up and you will end up with zero waste! Now that is how you stay on budget and produce yummy treats!
Instead of letting walnuts go rancid from half-used bags for other recipes you might have made, use them in this delicious coffee cake.
Moreover, using a fresh orange in this recipe provides a bright, citrusy flavor, which is unanticipated but is zesty and elevates this from basic to decadent without much effort!
Simply use up what you already have and make an incredible brunch, breakfast, or dessert take-along!
Perfect Every Time After Baking
No matter how many times I bake this walnut orange coffee cake it turns out perfect every time! I let it cook sometimes longer than 55 minutes up to 65 minutes and it releases beautifully out of the pan with a light golden flavor (thanks to the brown sugar!)
Recipe Ingredients + Substitutions
What I love best about this particular coffee cake is that it serves as a springboard recipe. You can choose to use the ingredients that I have incorporated from my pantry and refrigerator or you can use what you have and change this up.
Citrus includes lime, orange, lemon, you get the idea. So ultimately my walnut orange coffee cake might turn into a lemon or lime coffee cake! Use what you’ve got and let your unique flavoring become your signature coffee cake!
Now with reference to the orange, you will be using the WHOLE orange. Therefore, once you get the zest, then you will be slicing it and using the orange slices!
Pantry and Refrigerator ingredients are combined in my walnut orange coffee cake:
- Walnuts: make sure to use ‘chopped’ for whatever kind of nut you use. I find that walnuts are perfect for coffee cakes, as they offer a light texture with a slight crunch once baked and cooled.
- Oranges. Baking is something I love so I constantly am changing up ingredients, like cranberries and dried cherries. Today, I used oranges. With that said, I used the skin as well as the fleshy citrus, I’ll show you what I did, keep reading.
- Almond Extract. A nutty extract to develop the walnut is all I can really say here as to why I used almond extract. While it’s totally optional, there are very few baking recipes I don’t pop at least a teaspoon into the recipe!
- Sour cream. So, using sour cream in this walnut orange coffee cake keeps it moist, and that is important since often coffee cakes can be a drier baked good. However, you could also use Greek yogurt. That said, if you do use Greek yogurt in this walnut orange coffee cake recipe, I’d suggest vanilla flavored!
How To Make Walnut Orange Coffee Cake
Combining this entire mixture is super easy and will take about 10 minutes. You’ll be combining your flour, baking soda, and baking powder separately.
Baking will take about 55 minutes to 65 minutes depending on your oven. During the preparation of the walnut orange coffee cake, you will be cracking eggs, sifting flour, using measuring spoons, measuring cups, zesting, and slicing. There’s nothing hard here trust me, it’s simple baking preparation.
Your hardest decision of the entire process when prepping the walnut orange coffee cake recipe will be what type of pan to bake it in.
Pans + Pan Prep for the Walnut Orange Coffee Cake
So, I’ve used this bundt pan many times before to make this walnut orange coffee cake as well as my cinnamon walnut coffee cake, but sometimes it has a mind of its own, no matter how I treat it ahead (to ensure its nonstick!). Plus cleaning out the nooks on this bundt pan after baking is a total PIA if you want my personal opinion!
My preferred baking pan is a springform cake pan. I purchased my MasterClass Springform 10″ cake pan at HomeGoods and only paid $7 for it, but you can order it online!
Why I love using this springform pan, is one the walnut orange coffee cake is cooled, I just ‘unbuckle’ (release) the edge of the pan and it’s magically perfect. No fighting a bundt pan that can either release the coffee cake or kill it, depending on how the nonstick and pan prep went.
Pretty simple here, as the object is to use up walnut pieces you might have from other recipes. Just make sure they are bite-size and don’t taste rancid!
Eggs + Butter
I’ll suggest allowing your butter to be at room temperature. In the event you just found this recipe and have all the ingredients, and want to make it immediately, here’s the fast track remedy: defrost mode in the microwave not allowing the butter to be completely melted just 1/2 and 1/2.
For the eggs, place them uncracked, in lukewarm water (warm faucet flowing temperature), and allow them to sit until the water is no longer warm. Remove from water and place in a bowl.
FYI: you can use both almond and vanilla extract or just one or the other your choice! Also, you can add orange flavor extract if you want!)
Orange Zest – you can either cut slivers of orange skin/peel or use a zester. It’s where the intense flavor comes from.
Walnut Orange Coffee Cake Batter in Pan
Your premier showstopper is the streusel. Inside of this walnut, the orange coffee cake will be the flavor that drives each bite, outside of the ‘orange’.
The butter used should be soft not melted. Using a mixer is great but a fork and scraper by hand will ensure you capture every ingredient and incorporate them well!
End result, not too floury you want some of it more ‘molded’ and other parts of it more simple like crumbs.
Don’t forget to add some cinnamon for that robust bakery-like flavor that is baked into most coffee cakes.
What To Serve With Walnut Orange Coffee Cake?
After dinner cordials or coffee and tea are always perfect accompaniments to this walnut orange coffee cake.
But, ice cream is also another great option to serve with this, especially vanilla ice cream or a lemon sorbet (citrus will amp up citrus)!
Naturally, if you are serving this for breakfast, I’d add in some blueberries and oranges!
Champagne and orange juices (mimosas) are perfect too!
Don’t forget about milk, it’s always a welcome treat whether you serve it with coconut milk, almond, oat, or plain out Cow milk!
Astray Recipes: Orange walnut cake
This is a recipe from the April 1991 W.W. magazine. 1. Preheat oven to 325.
Spray a 9" spring form pan with tube or an 8-cup tube pan with nonstick cooking spray set aside. 2. In large bowl, with electric mixer at high speed, beat egg yolks and sugar until thick and lemon-colored, about 10 minutes. Add orange juice, orange peel, lemon juice and extract beat until well blended. On low speed, gradually add cake meal, potato starch, walnuts and cinnamon. 3. In medium bowl, with clean beaters, beat egg whites and salt at high speed until stiff peaks form. (next) Gently fold egg whites into the yok mixture until no streaks of white remain. 4. Pour batter into prepared pan.
Bake 55-60 minutes, or until toothpick inserted in center comes out clean.
Let stand on rack 10 minutes loosen around edge with small spatula. Invert onto rack and cool completely. (next) Each serving provides: ¼ fat, ¾ protein, ¼ bread, 60 optional calories. Per serving: 137 cal., 4 g pro, 5 g fat, 19 g car, 56 mg. sodium, 106 mg chol. Hope you enjoy it. Sandi K. in New York-rrgc04d
05/05/92 0:09 AM Re-Formatted by Elaine Radis 4/92 Posted to MM-Recipes Digest V4 #10 by [email protected] on Mar 29, 1999
Rochelle's Vintage and Frugal Recipes
Welcome to my blog where you can find a variety of recipes from old cookbooks and paper clippings. Please come back and visit soon.
Orange Chiffon Cake- Betty Crocker Chiffon Cake recipes and secrets
Today I was going through some booklets in my original collection and I came across this vintage Betty Crocker booklet from 1948. Betty is looking quite severe on the cover, not even a smile. The title is Betty Crocker Chiffon Cake recipes and secrets. The small words at the top are: First Sensational Collection. On the back cover there are quotes exclaiming the wonders of chiffon cakes. "McCall's Magazine- It's the fastest to make, one of the biggest and certainly one of the best tasting cakes ever tested in McCall's kitchens!" I have only made a chiffon cake once, a long time ago but I remember it took quite awhile to make. The booklet describes a chiffon cake as "combining the lightness of angel food with the richness of butter cake." There are quite a few recipes plain, orange, cherry, marble, cocoa, chocolate chip, butterscotch, bit o'walnut , maple pecan and spice cakes. An interesting feature is that each recipe is given in two proportions one for a large cake serving 16 to 20 and the other for a small cake serving 8 to 10.
Here is the recipe for a large orange chiffon cake:
2 1/4 cups sifted Softsilk Cake Flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
MEASURE and SIFT together above ingredients in mixing bowl. Make a well and add in order:
1/2 cup cooking (salad) oil
5 unbeaten egg yolks (medium size)
3/4 cup cold water
grated rind of 2 oranges (about 3 tablespoons)
Beat with spoon until smooth.
Measure into large mixing bowl:
1 cup egg whites (7 or 8)
1/2 teaspoon cream of tartar
WHIP until whites form very stiff peaks. They should be much stiffer than for angel food or meringue. DO NOT UNDERBEAT .
POUR egg yolk mixture gradually over whipped egg whites-gently folding with rubber scraper just until blended. DO NOT STIR! POUR into ungreased pan immediately. BAKE in 10-inch tube, 4-inch deep at 325 degrees 55 minutes then 350 10 to 15 minutes. or 9x13x2-in. oblong 350- 45 to 50 minutes. or until top springs back when lightly touched. Immediately turn pan upside down, placing tube part over neck of funnel or bottle, or resting edges of square, oblong, or loaf pans on 2 other pans. Let hang, free of table, until cold. Loosen from sides and tube with spatula. Turn over and hit edge sharply on table to loosen.
Fluffy Orange Icing
Ideal for your orange Chiffon. Cream one and one half 3 0z. pkg. cream cheese until light and fluffy. Gradually add 2 1/4 cups sifted confectioners' sugar. Beat well. Stir in grated rind of 2 oranges. 1 1/2 tbsp. If too thick to spread, add a few drops of orange juice.
This booklet certainly went all out with the italics and capital letters!
Walnut orange cake recipe - Recipes
1 cup + 2 Tbsp. butter, room temperature
6 eggs, separated, room temperature
zest and juice of 1 orange
3/4 - 1 cup farina (AP Flour or even semolina)
1/2-1 tsp. clove, optional
1 1/2 cups chopped, toasted walnuts
Instant package of vanilla filling and needed milk, optional
Prepare the oven to 175°/350°. Prepare 2 small round cake pans: buttered and lined with parchment paper or one regular cake pan. Beat butter and sugar until fluffy and smooth. Continue mixing and add one yolk at a time, scraping the bowl and mixing after each addition until all 6 eggs are added. Stir in brandy, orange zest and juice, and mix until all combined. In a separate bowl combine flour, bread crumbs, b. powder, cinnamon, and walnuts. In another medium bowl, beat the egg whites to stiff peaks. Slowly alternate combining the dry mix with the egg whites, mixing well after each addition. Evenly pour batter into the cake pan(s) and bake about 20-40 minutes depending on size of pan or until a knife comes out clean in the center of the cake. Cool on wire racks. Prepare the syrup mixture (below) and let boil for 5 minutes, remove from heat and cool slightly. Gently place the first cake layer on your platter and spoon a third of the syrup on until absorbed, add the vanilla creme and gently place on second layer, finally spoon another third of the remaining syrup onto the top cake. Reserve the remaining syrup to add just before serving or if you have a cake platter or dish with a lip to hold the syrup, continue to add all of it. If you are making one cake, simply add all the syrup at once. It works best if either your cake or syrup are hot/warm and the other has slightly cooled.