If you love simple cakes that taste like sunshine, this Orange Bundt Cake is going to be a new favorite. It’s soft, tender, beautifully moist, and infused with fresh orange zest and juice for a bright, natural citrus flavor in every bite. This is the kind of easy, old‑fashioned cake that feels special enough for company but simple enough for an everyday treat.
The batter comes together quickly, bakes up golden with that classic Bundt‑pan charm, and finishes with a sweet orange glaze that soaks into all the curves and ridges. It’s fresh, fragrant, and absolutely irresistible — perfect with a cup of tea, as an afternoon pick‑me‑up, or as a light dessert after supper.
Whether you’re a citrus lover or just want a cake that tastes like pure joy, this one will not disappoint.
There is a video channel that I like to watch on YouTube, Hance2601. It is a woman living in Finland. She does a lot of cooking and baking. I love peeking into different cultures anyways, but when they add cooking and baking to it, I am hooked.
A month or so ago she posted this video and she baked what looked to be a lovely Orange Bundt Cake in it. I immediately bookmarked it and made plans to bake it. Today was the day.
I had bought the oranges last week, but just never got around to it. I love simple cakes like this. Cakes in which the flavor and texture speak for themselves without there needing to be a lot of decoration, icing, etc. No fuss, no muss. Simple ingredients, techniques and flavors. A small indulgence to be enjoyed with a hot drink in the middle of the afternoon, without feeling like you are going way over the top. I think that is why I love European cakes most of all. They are delicious cakes that stand on their own without any excess flannel or pretention.
This cake did not disappoint. It went together simply and easily and baked up with a tender, moist and delicious crumb. The orange flavors are subtle and delicious. The hint of cardamom also adds a certain "Je ne sais quois."
If you are looking for a good and simple cake to enjoy this week, this may well be the one! Its fabulously delicious as is but would also be great served with a dollop of whipped cream and some fresh berries as a simple, yet special dessert.
INGREDIENTS NEEDED
TO MAKE
ORANGE BUNDT CAKE
Most ingredients for this cake are every day baking cupboard essentials, except for the oranges and the sour cream.
- 2 1/4 cups (250 g) all-purpose plain flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200 g) fine granulated sugar
- 3 large eggs (room temperature)
- 1/2 cup (120 ml) neutral oil
- 1 cup (120 g) plain yogurt or sour cream
- 1/2 cup (120 ml) fresh orange juice
- Finely grated zest of 2 oranges
- 1 tsp vanilla extract
- ½ tsp ground cardamom
For the glaze:
- 1/4 cup (60ml) fresh orange juice
- 2 TBS granulated sugar
NOTES ON INGREDIENTS
- Do not use self-raising flour. A combination of baking powder and soda is used in this recipe which works with the sour cream to give your cake good rise.
- I used Kirkland organic granulated sugar. In the U.K. use caster sugar.
- My oranges were quite large. Scrub them well in warm soapy water to remove any pesticides or insect debris before zesting. Dry well.
- I used sunflower oil.
- I used yogurt today. I did have sour cream in the house, but needed that for something else.
HOW TO MAKE ORANGE BUNDT CAKE
This is a really simple cake to put together. The perfect cake to enjoy with a cup of hot tea or coffee, or some whipped cream and fresh fruit.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 10 inch Bundt pan really well and set aside. (I use low fat canola oil spray and spray the tin generously.)
- Whisk all of the dry ingredients together in a bowl until well combined. Set aside. (I use a small wire whisk for this.)
- Beat the sugar and eggs together until slightly pale in color. (2 to 3 minutes.) Slowly beat in the oil until it is well incorporated. (I used my electric whisk for this to get the best volume for the eggs and sugar.)
- Stir in the sour cream, orange juice, zest and vanilla, combining well. (I switched back to a wire whisk.)
- Fold in the flour mixture, just to combine. (Don't overmix.)
- Pour into the prepared Bundt tin, leveling off the top. (It is a fairly thinnish batter.)
- Bake in the preheated oven for 40 to 50 minutes, until well risen, golden brown and a toothpick inserted in the center comes out clean. (Mine was done in exactly 40 minutes.)
- Leave to cool in the pan for 10 minutes before turning out onto a wire rack.
- Meanwhile heat the orange juice and sugar together until the sugar has completely dissolved. (I did this in the microwave.)
- Turn the cake out and slowly brush all over with the orange juice mixture, allowing it to soak into the cake while the cake is still warm. (Let the first brushing soak in before you apply more.)
- Cut into wedges to serve. (This is beautiful served with a hot drink. I had an orange spice herbal blend today.)
Dusting with icing sugar to finish is optional, but does give a very pretty finish!
HINTS AND TIPS FOR SUCCESS
If you follow my hints and tips, you can be sure of success.
- Read through the recipe several times to familiarize yourself with the ingredients and equipment needed to make the cake.
- Assemble everything you need before you begin. This helps to prevent you from leaving anything out.
- Butter your cake tin really well for the best release once the cake is baked.
- Follow the instructions to the "T."
- Use fresh oranges and fresh orange juice. (I needed two large naval oranges.)
- Make sure all of your ingredients are at room temperature for a better finish.
- Do not overbeat the batter. Over-beating can create a tough cake.
- Use a micro-plane grater to get really fine orange zest. Alternately use the small holes on a box grater.
- Brush the cake with the orange glaze while the cake is still warm so that the cake will absorb the glaze.
STORAGE ADVICE
- This cake will keep at room temperature in an airtight container for three to four days. For longer storage, refrigerate. Even so I wouldn't keep it for much more than 5 to 6 days.
- To freeze this cake, do not frost. Wrap the cake entirely in plastic cling film and then in a layer of aluminum foil. Place into a large zip lock baggie. Label, date, and freeze. It will keep frozen for up to three months.
A FEW OTHER BUNDT CAKES TO ENJOY
There is something about the shape of a Bundt cake that automatically makes it pretty, even without any decorations added. Here are a few more favorites of ours.
ROSALIE'S TOM & JERRY CAKE - A two toned Nova Scotia treasure baked with love. A recipe that's been passed from hand to hand, kitchen to kitchen, heart to heart. A family heirloom recipe that carries stories, memories and the scent of warm spices through generations. The magic lies in two delicious batters. “Tom” — a rich, dark, gingerbread‑like layer made with molasses, cocoa, warm spices, and sultana raisins. “Jerry” — a soft, buttery vanilla batter that bakes into the spiced layer, creating a beautiful marbled pattern. The crumb is moist, dense in the best way, and perfect with a dusting of icing sugar.
PINEAPPLE UPSIDE DOWN BUNDT CAKE - This recipe takes everything you love about the nostalgic classic and turns it into a show‑stopping dessert. Golden pineapple slices and bright maraschino cherries caramelize in a buttery brown‑sugar glaze, creating a glossy, jewel‑toned topping that looks as beautiful as it tastes. Beneath that sits a soft, tender homemade vanilla‑pineapple cake — moist, flavorful, and infused with real pineapple juice for a sunny sweetness in every bite. Baked in a Bundt pan, the cake becomes even more impressive: tall, elegant, and perfect for slicing into generous wedges. Once inverted, the fruit topping drapes over the cake like stained glass, and the warm caramel edges make each slice irresistible.
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Yield: Makes one Bundt Cake
Moist Orange Bundt Cake
Prep time: 10 MinCook time: 50 MinInactive time: 10 MinTotal time: 1 H & 10 M
This is one very delicious orange Bundt cake with a rich and buttery crumb. It is brushed with an orange sugar syrup while it is still warm, imparting even more orange flavor into the cake. This is a winner of a cake!
Ingredients
- 2 1/4 cups (250 g) all-purpose plain flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200 g) fine granulated sugar
- 3 large eggs (room temperature)
- 1/2 cup (120 ml) neutral oil
- 1 cup (120 g) plain yogurt or sour cream
- 1/2 cup (120 ml) fresh orange juice
- Finely grated zest of 2 oranges
- 1 tsp vanilla extract
- ½ tsp ground cardamom
For the glaze:
- 1/4 cup (60ml) fresh orange juice
- 2 TBS granulated sugar
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 10 inch Bundt pan really well and set aside.
- Whisk all of the dry ingredients together in a bowl until well combined. Set aside.
- Beat the sugar and eggs together until slightly pale in color. (2 to 3 minutes.) Slowly beat in the oil until it is well incorporated.
- Stir in the sour cream, orange juice, zest and vanilla, combining well.
- Fold in the flour mixture, just to combine. Don't overmix.
- Pour into the prepared Bundt tin, leveling off the top.
- Bake in the preheated oven for 40 to 50 minutes, until well risen, golden brown and a toothpick inserted in the center comes out clean.
- Leave to cool in the pan for 10 minutes before turning out onto a wire rack.
- Meanwhile heat the orange juice and sugar together until the sugar has completely dissolved.
- Turn the cake out and slowly brush all over with the orange juice mixture, allowing it to soak into the cake while the cake is still warm.
- Cut into wedges to serve.
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If you’re craving a bowl of something warm, comforting, and incredibly satisfying, this Chicken & Corn Chowder is exactly the kind of recipe that hits the spot. It’s creamy without being heavy, packed with tender chicken, sweet corn, carrots, and simple pantry ingredients — the kind of real‑life, weeknight‑friendly meal we all need more of.
This chowder comes together quickly, uses everyday staples, and fills your kitchen with that “someone’s cooking something delicious” smell. Whether you’re feeding one, two, or a whole table, it’s a hearty, feel‑good soup that tastes like it simmered all afternoon… even though it didn’t.
Perfect for chilly nights, busy days, or anytime you want a comforting homemade meal without a lot of fuss or muss. This is an old family favorite that I think you will enjoy!
I wish I could tell you how many times I have made this delicious chowder. It is countless. This was always one of my family's favorite dishes that I made for them. Its hearty, and filling, and very VERY tasty! It uses simple ingredients like cut up chicken pieces water onions, celery and carrot . . . and the secret ingredient of a can of creamed corn. My family always loved creamed corn.
I have made the recipe my own through the years by adding some herbs . . . thyme, salt, pepper and sometimes summer savory (but you could use marjoram) when I had it. Oh, but it is some good.
My children always loved the rivels . . . small tiny dumplings which were made simply by rubbing together an egg, flour and salt. This makes crumbs which you drop into the hot soup. They are done in literally minutes and cook up like little noodles. Children love them.
I often serve it with some Irish Soda Bread. Soda crackers or crusty bread rolls also go very well. Hearty, simple and delicious. Supper doesn't get much better than this!
It is filled with lovely recipes and the unusual thing about it is that most of the recipes didn't require the use of convenience mixes. There are good basic recipes in this for everything from soup to nuts and everything in-between. Good sound recipes, recipes that you could make your own, like this Chicken & Corn Chowder I am sharing with you today!
INGREDIENTS NEEDED
TO MAKE
CHICKEN & CORN CHOWDER
There is nothing extremely out of the ordinary needed here.
- 1 (1/3 kg/3lb) cut up chicken (you can use a whole one and cut it up or use already cut up chicken.)
- 6 cups (1 1/2 liter) of water (Cold water from the tap.)
- 1 medium brown onion, peeled and sliced (cooking onion)
- 3 medium stalks celery with leaves, chopped (about 1 1/2 cups) (I cut into a fine dice.)
- 1 medium carrot, peeled and chopped (Again, I cut into a fine dice.)
- 2 tsp salt
- Black pepper
- 1 sprig thyme (No fresh thyme? Use about 1/2 tsp dried thyme.)
- 1 (418g/17oz) tin of creamed corn
- 2 hard boiled eggs, finely chopped
For the rivels:
- 1 cup (120g) plain all-purpose flour (Do not use self-rising flour.)
- 1/4 tsp salt
- 1 large free range egg
HOW TO MAKE CHICKEN & CORN CHOWDER
Although this does take a bit of time to put together, it is not all that difficult.
- Put the chicken into a large saucepan with the water, onion, celery, carrot, salt, pepper and thyme. (Use cold water.)
- Bring to the boil. Skim any foam off the top and discard. Reduce to a simmer. Cover and simmer for about 1 1/2 hours. The chicken should be tender. (Don't skip skimming off the foam. It can spoil your soup if you leave it in.)
- Remove the chicken from the broth. Cool for about 10 minutes or just until you can handle it. Remove the chicken from the bones, discarding any skin and bones. (I use a slotted spoon to remove the chicken from the broth.)
- Cut the chicken into bite sized bits.
- Skim any fat from the broth and discard. (I find some folded up paper towels work very well at skimming off any fat.)
- Return the chicken to the pot Stir in the corn and eggs. Taste and adjust seasoning as required. Heat to boiling and then reduce to a simmer.
- Make the rivels by combining all of the rivel ingredients until the mixture resembles coarse bread crumbs. Drop into the simmering soup and cook, uncovered, for about 10 minutes. Serve hot. (Only add the rivels about ten minutes before you wish to serve the soup. They can over-swell and make the soup claggy if left for too long. ONLY add as many as you think will be sufficient to thicken up the soup. You will not need to use all of the mixture. Discard any that doesn't get used, or freeze it for another time. )
This tasty chowder is excellent served with crackers, crusty rolls, or soda bread.
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times before beginning to help familiarize yourself with any ingredients or techniques required to make the chowder.
- Gather all of your ingredients together before you begin so that you don't leave anything out by mistake.
- Use only the freshest and finest ingredients.
- Only add the rivels if you are planning on eating this the same day that you make it. They tend to swell up and make it a bit stodgy to leave overnight. If there are only a few of you, take out the amount that you want to save for another day and only add some rivels to what's left.
- Don't over season. As the chowder cooks the broth will condense a bit and flavors will become stronger.
- Only add the boiled egg if you think it is something you will enjoy. My family personally does not enjoy the texture.
- If you are not a fan of rivels, use rice or noodles in their place.
FREQUENTLY ASKED QUESTIONS
CAN I USE LEFTOVER CHICKEN IN THIS?
Yes you can, which will cut the cook time considerably, as you won't need to be cooking the chicken or making a stock. You will need to use a ready made stock. Sauté your veggies, add ready made stock. Cook until the veggies are tender and then proceed as per the recipe adding the cooked chicken, etc.
CAN THIS RECIPE BE CUT IN HALF?
Yes, you can cut this recipe in half. Cook times will remain the same, regardless.
CAN THIS CHOWDER BE FROZEN?
Yes you can successfully freeze this chowder. Simply divide it into airtight freezer containers, label, date and freeze. To serve thaw overnight in the refrigerator and then reheat gently in a saucepan on the stove. If you are freezing I do not recommend adding the rivels until you are ready to reheat and eat the chowder.
CAN I LEAVE THE RIVELS OUT?
Absolutely. You could replace the rivels with some egg noodles if you wish.
A FEW OTHER CHOWDER RECIPES
FOR YOU TO ENJOY
I love chowders. They are hearty and make great meals. Here are a few other chowders that we enjoy here in my home!
NOVA SCOTIA FISH CHOWDER - This chowder is as traditional as it gets: tender haddock, soft potatoes, sweet onion, smoky salt pork or bacon, and a silky milk broth that’s rich without being heavy. It’s the kind of recipe our grandmothers made — humble ingredients, straightforward technique, and flavor that feels like a hug. What makes this chowder special is its simplicity. No fancy additions, no shortcuts — just good fish, gentle seasoning, and the old‑fashioned method that’s been used in Nova Scotia kitchens for more than a century.
BROCCOLI AND CHEDDAR CHOWDER - Warm, hearty, creamy, and full of flavor, this chowder starts with a base of sautéed onion, carrot, celery, garlic, and potato, building that classic chowder richness. Then comes the star: fresh broccoli, stems and florets, simmered until tender and mashed just enough to give the chowder body while still leaving plenty of satisfying texture. A generous handful of strong cheddar melts into the pot, turning the broth silky and savory, with just a whisper of mustard and cayenne to deepen the flavor. A splash of cream brings everything together into a velvety, nourishing bowl that everyone will enjoy.
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Yield: Serves 8
Chicken & Corn Chowder
Prep time: 15 MinCook time: 1 H & 55 MTotal time: 2 H & 10 M
This is a great crowd pleaser and perfect for these colder days we are having. An old old recipe that never fails to please. My children always loved this. Rivels are tiny dumpling which are easily made and added just a few minutes prior to serving. The soup can be frozen before the rivels are added for future meals. Simply add the rivels once the soup is heated through.
Ingredients
- 1 (1/3 kg/3lb) cut up chicken
- 6 cups (1 1/2 liter) of water
- 1 medium brown onion, peeled and sliced
- 3 medium stalks celery with leaves, chopped (about 1 1/2 cups)
- 1 medium carrot, peeled and chopped
- 2 tsp salt
- Black pepper
- 1 sprig thyme
- 1 (418g/17oz) tin of creamed corn
- 2 hard boiled eggs, finely chopped
For the rivels:
- 1 cup (120g) plain all-purpose flour
- 1/4 tsp salt
- 1 large free range egg
Instructions
- Put the chicken into a large saucepan with the water, onion, celery, carrot, salt, pepper and thyme.
- Bring to the boil. Skim any foam off the top and discard. Reduce to a simmer. Cover and simmer for about 1 1/2 hours. The chicken should be tender.
- Remove the chicken from the broth. Cool for about 10 minutes or just until you can handle it. Remove the chicken from the bones, discarding any skin and bones.
- Cut the chicken into bite sized bits.
- Skim any fat from the broth and discard.
- Return the chicken to the pot Stir in the corn and eggs. Taste and adjust seasoning as required. Heat to boiling and then reduce to a simmer.
- Make the rivels by combining all of the rivel ingredients until the mixture resembles coarse bread crumbs. Drop into the simmering soup and cook, uncovered, for about 10 minutes. Serve hot.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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