Our 2019 has been really sweet, and we have much to be thankful for. So, what better way to express our gratitude than sharing an original, holiday-worthy dessert recipe created by Jennie—a Street Level Studio designer who is also a former semifinalist on The Great American Baking Show and our resident expert on all things scrumptious.
Don’t be fooled by the photo or Jennie’s credentials. Her beautiful bundt cake is really easy to whip up with basic ingredients and everyday equipment. We hope it will add some sweetness and spice to your Thanksgiving feast. Just be sure to share the rave reviews from those gathered around your table.
Thanks for being a part of this great year.
ORANGE SPICE CAKE
2 cups / 260 grams all-purpose flour
2½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground cardamom
2 tsp. orange zest
1½ cups / 300 grams granulated sugar
½ cup buttermilk
½ cup vegetable oil
½ cup fresh orange juice
3 large eggs
1 tsp. vanilla extract
- Preheat oven to 350 degrees F. Grease a 10-cup bundt pan.
- Sift flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom into a large bowl.
- In a small bowl, whisk orange zest with sugar until thoroughly incorporated. The oils from the orange zest will infuse the sugar with flavor.
- Add the orange zest infused sugar to the flour mixture and whisk until incorporated.
- In a medium bowl whisk buttermilk, oil, orange juice, eggs, and vanilla extract.
- Pour the buttermilk mixture into the flour/sugar mixture and stir until thoroughly combined. Do not overmix.
- Pour into a greased 10-cup bundt pan. Bake in a preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Orange Simple Syrup Glaze
¼ cup granulated sugar
¼ cup fresh orange juice
- Pour sugar and orange juice in a small saucepan.
- Bring to a boil, stir to dissolve the sugar.
- Once sugar has dissolved, let the simple syrup mixture cool to room temperature.
- Moisten the cake with the simple syrup by gently patting with a pastry brush or drizzling on with a spoon. Use as much or little as you prefer to coat the cake. Leftover syrup can be stored for up to two weeks in the refrigerator.
Honey Cream Cheese Frosting
8 oz. (1 package) softened room temperature cream cheese
3 tbsp. honey
1 tsp. orange zest
¼ tsp. cinnamon
- Beat the cream cheese until light and fluffy. Add honey, orange zest, and cinnamon. Beat until fully incorporated. Using a spoon, drizzle on top of cake.