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Sour Cream and Orange Bundt Cake

5 from 3 votes
Total Time 7 hours 15 minutes
Course Dinner
Cuisine European
Servings 10 people
Calories 393 kcal

Ingredients
 

  • 400 g Sugar
  • 1 pinch Salt
  • 1 Vanilla pod
  • 6 Eggs
  • 225 ml Oil
  • 130 g Flour
  • 1 cup Sour cream
  • 280 g Soft wheat semolina
  • 70 g Desiccated coconut
  • 1 packet Baking powder
  • 160 ml Orange juice

Instructions
 

  • Mix 1,240 g sugar, salt, vanilla pulp and eggs until thick and creamy. Add the oil and sour cream and stir in well
  • Mix the flour, semolina, desiccated coconut and baking powder, add and stir in well .. Put the dough in a greased Gugelhupf pan and bake in the oven at 150 ° for approx. 50 minutes.
  • After baking, take the cake out of the oven, let it cool down for 20 minutes and only then turn it over and put it back in the pan. pierce several times with a wooden skewer.
  • In the meantime, bring 160 g of sugar to the boil with the orange juice, simmer for 2 - 3 minutes. Drizzle slowly and evenly over the cake. Cake in the pan for 1 hour. let cool down. Then topple out of the pan for good and let cool on a wire rack.

Nutrition

Serving: 100gCalories: 393kcalCarbohydrates: 43.2gProtein: 2gFat: 23.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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