Simpleorangebananabundtcake Recipes

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10-inch bundt pan; set aside.
• In a large bowl, add the cake mix, water, oil and eggs.
• Mix for about one minute, at medium speed (with a hand held mixer).
• Add the mashed banana, again mix one more minute at medium speed.
• Pour into the bundt pan.
• Bake for 43-45 minutes, or until done (using the tooth pick test).
• Let set for 20 minutes in pan; before inverting onto plate.

Steps:

• Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the 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 pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

Steps:

• Preheat oven to 350ºF (180ºC).
• Place a medium mixing bowl in the refrigerator to chill.
• Cut a round of parchment paper to the same circumference as the base of the pan, with a hole in the center that is the same circumference as the can. Line the springform with the parchment. Cover the sides of the can completely with parchment, securing with tape and making sure that the tape is covered by parchment.
• In a medium bowl, sift the flour and ½ cup (100 grams) of the sugar together.
• In a large bowl, combine the egg whites, vanilla extract, salt, and cream of tartar. Using an electric mixer, beat the mixture on medium speed until soft peaks form. You will know when they've reached the soft peak stage because the whites will just barely be able to hold their shape.
• Increase the mixer speed to high and gradually add the remaining cup of sugar, 2 tablespoons at a time. Beat until the mixture forms stiff peaks. This may take up to 10-12 minutes. You will know that you are getting close to stiff peaks when the whites turn very glossy with a satin-like appearance. Lift the beater out of the bowl and check if the peak stands straight up in a point with no curling at the tip. Once it does, your ready for the next step.
• Sift the flour and sugar mixture into the egg whites, about ⅓ cup (80 ml) at a time. Using a large flexible spatula, carefully fold in the flour until there are no clumps left. Be careful not to overmix at this point, which will deflate the batter and decrease the volume of the cake.
• Add ¼ cup (60 ml) water to the can to weigh it down, so it stays steady in the springform pan.
• Carefully transfer the batter to the prepared pan, working your way around the aluminum can and smoothing the top of the batter with the flexible spatula.
• Bake for 40-45 minutes, until the cake has risen completely, nearly reached the top of the pan, and the top is evenly golden brown with a few cracks. The top of the cake should spring back when gently pressed with your fingertip. If there is any indentation left, the cake needs to bake for longer. Return to the oven and check every 5 minutes.
• Remove the springform pan from the oven. Pour out any excess water from the can, then replace can and immediately invert the pan over a wire rack. (The soda can will prop up the cake while it cools, allowing air to circulate around it.) Let cool completely, about 45 minutes.
• Meanwhile, prepare the strawberries. In a medium bowl, toss to combine the sliced strawberries with the lemon juice and sugar. Refrigerate the berries until you are ready to serve the cake.
• Remove the aluminum can from the center of the cake. Carefully run a knife along the outer edge of the pan to release the cake (it should release easily). Remove the parchment paper.
• Top the cake with whipped cream and macerated strawberries.
• Enjoy!

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

Steps:

• Preheat oven 350*.
• Spray pam in a bundt pan.
• In large mixing bowl add flour, sugar, baking powder, and soda. (Mix nutmeg if you want to use now) Mix well.
• Add shortening. Cut in with a rocker or fork until it is mixed.
• Use a zest knife and get the rind off of one half of orange and add.
• Juice the orange. Add milk to make 1 cup.
• It is ok if the pulp gets used. In fact I use most of the pulp, pulse it in a blender until it is broken a little.
• Add to flour mixture.
• Use a mixer to blend on low speed.
• Add eggs and mix again.
• Add sliced banana and stir in with a spoon.
• Pour into bundt pan.
• If you use nuts and cherries, pour a little batter in the pan, then spread nuts and cherries, then the batter again.
• Bake. 45 to 50 minutes When the top springs back when touched and sides start to shrink away from the pan, it is done.
• Take out of oven and let set 15 minutes before inverting on plate. Serve plain or any glaze or frosting.

Steps:

• Preheat the oven to 350 degrees F.
• Add the sugar to a food processor and blend until the sugar is super fine, about 1 minute. Reserve half (about 3/4 cup) of the sugar and set aside.
• Add the cake flour, the remaining sugar (about 3/4 cup), and the salt to a medium bowl. Sift into another medium bowl. Sift the mixture back into the original bowl. This helps get rid of any lumps and creates a very fluffy light texture in the cake.
• In a large bowl, add the orange zest, cream of tartar and egg whites. Slice the vanilla bean in half, scrape the seeds out with a knife, and add the seeds to the bowl with the egg whites. Using a hand mixer, begin to beat the egg white mixture on medium-high speed. While mixing, slowly stream in the remaining sugar. Beat the mixture until it holds medium peaks, this could take up to 10 minutes.
• Set the mixer aside and sift a light dusting of the flour mixture on top of the egg white mixture. Use a rubber spatula to fold the flour into the egg white mixture, this is done by slicing through the middle of the mixture and folding up and over along the side of the bowl to incorporate the flour. Keep sifting and folding until all the flour mixture has been incorporated.
• Carefully spoon the mixture into an ungreased 10-inch tube pan. Use a knife to swirl around the pan 2 times to release any unwanted air bubbles. Bake until a toothpick inserted into the cake comes out clean, about 30 minutes.
• Remove from the oven and cool upside down on a cooling rack. Let cool for at least 1 hour before removing the cake from the pan and cooling completely.

Steps:

• Preheat oven to 350F and grease and flour a 12-cup bundt cake pan.
• In a medium bowl, mix cake flour, baking powder, baking soda and salt; set aside.
• In a large bowl, with electric mixer on medium speed, whip egg whites until foamy.
• Gradually add 1/4 c of the granulated sugar, whipping until whites are stiff but not dry; set aside.
• In another large bowl, beat oil, remaining 1 cup granulated sugar, whole egg, sour cream, applesauce, vanilla, orange extract, orange zest and orange juice.
• Gradually beat in flour mixture to the orange mixture.
• Fold in the whipped whites to the batter.
• Turn batter into prepared pan.
• Bake for 40-45 minutes or until golden brown and springy to the touch.
• Cool 10 minutes before removing from pan and cooling completely on wire rack.
• Dust with confectioner's sugar before serving.

Steps:

• Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.

Steps:

• Heat a heavy skillet over medium heat. Add almonds and toast slowly, watching carefully and stirring constantly until browned, 3 to 5 minutes. Remove from heat and allow to cool, about 5 minutes. Chop into coarse pieces.
• Combine butter, brown sugar, flour, white sugar, and cinnamon for streusel in a bowl. Blend using a pastry blender. Stir in almonds gently and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour a fluted tube pan (such as Bundt®).
• Mix flour, baking soda, and salt together in a bowl and set aside.
• Beat butter in a bowl using an electric mixer until fluffy. Add sugar and whip until fluffy. Add vanilla extract and mix well. Add eggs, 1 at a time, beating well after each addition. Mix bananas into batter on low speed until just blended. Alternate adding flour mixture and yogurt until batter is combined.
• Place 1/4 cup of batter into the prepared cake pan. Layer with 1/2 of the streusel mixture. Add another 1/4 cup of batter and top with remaining streusel. Add remaining batter; pan will be very full, but should not overflow.
• Bake in the preheated oven until a wooden skewer or long spaghetti noodle inserted into the center of the cake comes out very clean, 65 to 75 minutes.
• Remove from the oven and let cool on a wire rack for 10 minutes. Invert the pan onto the rack to remove the cake.
• While cake begins to cool, mix confectioners' sugar, milk, vanilla extract, and salt until icing is well blended. Poke the top and sides of the cake gently with a fork while still warm. Drizzle icing over cake. Serve warm or allow to cool completely before serving.

Steps:

• Preheat oven to 350°F.
• Spray bundt pan with pam.
• In mixing bowl, add flour, sugar, baking powder, baking soda, and nutmeg.
• Add shortening, cut until mix is full of crumbs. Add orange zest.
• Add orange juice to a 1-cup measuring cup and fill it with the rice milk, to make 1 cup.
• Add juice/milk mix to the flour mix and applesauce. Mix it well.
• Add egg replacer and vanilla and mix.
• Add banana slices and stir gently.
• Pout into pan.
• Bake for 40 to 50 minutes. Let it cool for 15 minutes before inverting.

Steps:

• Place orange in a saucepan. Cover with water and bring to a boil. Reduce heat to low and simmer until orange is soft, about 30 minutes. Drain.
• Cut orange into chunks and discard seeds.
• Mix almond flour with 2 tablespoons sugar.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and coat the pan with a handful of the almond-sugar mixture.
• Combine orange chunks and 1 cup sugar in a food processor; pulse until pureed. Add almond flour mixture and butter; process until smooth. Add eggs; mix until smooth. Add flour, baking powder, baking soda, and salt; process until just combined. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes.

Steps:

• Spray a 10 inch Bundt pan with non stick cooking spray.
• Preheat oven to 325 degrees.
• In a large bowl, stir together cake mix and pudding mix.
• Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and orange extract.
• Beat on low speed until blended.
• Scrape bowl, and beat 4 minutes on medium speed.
• Pour batter into prepared pan.
• Bake in preheated oven for 50 to 60 minutes.
• Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• (At least a half hour) In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes.
• With a toothpick poke holes through the cake.
• Drizzle sauce over cake.
• *For a more glazed effect do not poke holes in the cake and use powdered sugar instead of granulated.
• You may not need to use as much powdered sugar as granulated according to how sweet you like it.
• Drizzle over cake.