Before I actually had my first slice of a Madeira cake, I always thought this kind of cake has its origin on the island of Madeira and that it is flavored with Madeira wine… I mean, come on – that would make sense, right?! No it doesn’t ;) But it does not change the fact that this Madeira Bundt Cake is super delicious. That is proven! :P
Sometimes names can be misleading. The Madeira cake is the best example. I really thought for a very long time that this would be Madeira’s national treasure of baking! Well… you can have a slice of Madeira cake on the island, but its origin is actually Great Britain. Not surprised though, cause it looks like a typical tea cake, but in my head, it was always something from that beautiful Portuguese island in the middle of nowhere. The cake does not look spectacular normally (even though mine does I think :P). Just kidding. Most of the time they look like good old pound cakes, sometimes with a glaze, the majority has nothing on top. Boring to be honest. But the flavors…! So good! If you make it right, it’s a moist and delicious cake with a great texture and great orange flavor. Really good!
I decided to make my cake in a bundt cake pan. I found that super cute bundt pan from Nordic Ware (it’s called Brilliance*) some time ago and thought this would be perfect for my Madeira cake… or any kind of cake for that matter. Love the shape of the cakes when baked.
As I mentioned already – no Madeira wine in a Madeira cake. Instead, it is made with olive oil and a good amount of orange juice and orange zest to give it that super nice flavor. In case you want to make it – use organic oranges, so you do not have to worry about anything on top of the oranges. The Madeira wine is served with the cake… I thought about adding it to the cake on several occasions but never actually did it. Maybe I should try next time. A little shot of wine can’t hurt, right? ;)
INGREDIENTS / ZUTATEN
3/4 cup (180ml) olive oil
2 large eggs
1 1/2 tbsp. orange zest (from organic orange)
1/4 cup (60ml) fresh orange juice
10 oz. (280g) sour cream
1 1/2 cups (300g) sugar
2 1/4 cups (300g) all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
For the glaze:
1 cup (130g) confectioners’ sugar
1/2 tsp. vanilla extract
1-3 tbsp. heavy cream
For the decoration (optional):
fresh orange slices (or candied)
180ml Olivenöl
2 Eier (L)
1 1/2 EL Abrieb von Bio-Orange
60ml frischer Orangensaft
280g Schmand
300g Zucker
300g Mehl (Type 405)
3 TL Backpulver
1/2 TL Salz
Für die Glasur:
130g Puderzucker
1/2 TL Vanille Extrakt
1-3 EL Sahne
Für die Dekoration (optional):
Orangenscheiben (frisch oder kandiert)
DIRECTIONS / ZUBEREITUNG
2. Add the olive oil, eggs, orange zest, juice, sour cream, and sugar to a large bowl and mix until well combined. Mix the flour with baking powder, and salt and add to the bowl – mix until just combined. Pour the batter into the prepared bundt pan and bake for about 60 minutes – check with a wooden skewer and remove the cake from the oven, if the skewer comes out clean. Let cool down in the tin for about 10-15 minutes, then remove carefully and let cool down completely on a wire rack.
3. For the glaze mix the confectioners’ sugar with vanilla extract and the heavy cream – start with one tablespoon of heavy cream and add more if needed. The glaze should not be too runny. Glaze the cooled cake and let dry a bit. Decorate with orange slices (optional) and serve.
2. Das Öl mit den Eiern, Orangenschale, Orangensaft, Schmand und Zucker in eine große Schüssel geben und so lange verrühren, bis sich alles gut verbunden hat. Das Mehl mit dem Backpulver und Salz vermischen und dann zur Schüssel dazugeben und nur kurz unterrühren. Den Teig in die vorbereitete Form füllen und dann für etwa 60 Minuten backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und erst aus dem Ofen holen, wenn er sauber herauskommt. Den Gugelhupf dann aus dem Ofen holen und für 10-15 Minuten in der Form abkühlen lassen. Vorsichtig aus der Form lösen und auf einem Kuchengitter komplett auskühlen lassen.
3. Für die Glasur den Puderzucker mit Vanille Extrakt und der Sahne nach und nach verrühren. Nur so viel Sahne dazugeben, bis eine dickflüssige Masse entsteht. Den Gugelhupf damit beträufeln und dann etwas etwas antrocknen lassen. Vor dem Servieren noch mit ein paar Orangenscheiben dekorieren (optional).
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Here is a version of the recipe you can print easily.
Madeira Bundt Cake
- Prep Time: 15
- Cook Time: 60
- Total Time: 120
Description
Delicious and juicy tea cake with a really nice orange flavor: Madeira Bundt Cake!
Ingredients
For the batter
- 3/4 cup (180ml) olive oil
- 2 large eggs
- 1 1/2 tbsp. orange zest (from organic orange)
- 1/4 cup (60ml) fresh orange juice
- 10 oz. (280g) sour cream
- 1 1/2 cups (300g) sugar
- 2 1/4 cups (300g) all-purpose flour
- 3 tsp. baking powder
- 1/2 tsp. salt
For the glaze
- 1 cup (130g) confectioners’ sugar
- 1/2 tsp. vanilla extract
- 1-3 tbsp. heavy cream
For the decoration (optional)
- fresh orange slices (or candied)
Instructions
- Preheat the oven to 325°F (160°C). Grease the bundt cake tin with some butter and dust with some flour. Set aside.
- Add the olive oil, eggs, orange zest, juice, sour cream, and sugar to a large bowl and mix until well combined. Mix the flour with baking powder, and salt and add to the bowl – mix until just combined. Pour the batter into the prepared bundt pan and bake for about 60 minutes – check with a wooden skewer and remove the cake from the oven, if the skewer comes out clean. Let cool down in the tin for about 10-15 minutes, then remove carefully and let cool down completely on a wire rack.
- For the glaze mix the confectioners’ sugar with vanilla extract and the heavy cream – start with one tablespoon of heavy cream and add more if needed. The glaze should not be too runny. Glaze the cooled cake and let dry a bit. Decorate with orange slices (optional) and serve.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12
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