Spelt Orange Bundt Cake Recipe

Enjoy a variety of fall flavors with this easy-to-transport bundt cake.



November/December 2015

Yield: 12 to 16 servings

Served warm or cold, this deliciously moist cake is generously spiced, easy to transport, and feeds a crowd, making it a go-to recipe for any kind of fall gathering. The cake is great without the orange sauce, but it adds a nice touch and a little extra sweetness.

Spelt Orange Bundt Cake Recipe

Ingredients:

For Cake:
• 3-1⁄2 cups whole-spelt flour or whole-wheat flour
• 1 tablespoon ground ginger
• 1-1⁄2 teaspoons ground allspice
• 1-1⁄2 teaspoons ground cinnamon
• 1-1⁄2 teaspoons ground cloves
• 2-1⁄2 teaspoons baking soda
• 1⁄2 teaspoon baking powder
• 1 teaspoon salt
• 4 large eggs at room temperature
• 2⁄3 cup honey
• 1-1⁄3 cups sugar, coconut sugar or light brown sugar
• 1 cup light olive oil
• 1⁄4 cup orange juice or water
• 2 teaspoons vanilla extract
• 2 teaspoons orange zest
• One 15-ounce can pumpkin purée

For Orange Sauce:
• 6 tablespoons unsalted butter
• 3⁄4 cup raw sugar or granulated sugar
• 1⁄4 cup orange juice
• 1⁄2 teaspoon vanilla extract

Instructions:

1. Adjust oven rack to lower third of oven. Preheat oven to 325 degrees. Spray a 12-cup (10-inch) bundt pan very well with cooking spray.

2. In a large mixing bowl, mix together dry ingredients (flour through salt). In another large bowl, using a large spoon or electric hand mixer, lightly beat eggs on low, then add remaining cake ingredients. Stir until thoroughly combined. Add dry mixture to wet mixture, then mix just until combined. Pour batter into prepared pan and bake for 60 to 75 minutes or until a toothpick inserted in the middle of the cake comes out clean.

3. Let cake cool in pan for 10 minutes, then invert onto wire rack. Wash and dry bundt pan.

4. While cake is cooling, prepare sauce. Mix all sauce ingredients together in a small saucepan over medium heat until sugar has dissolved and butter has melted. Place washed and dried bundt pan back over cake and flip over to invert. Using a thin skewer, poke holes almost all the way through the cake. The holes should be about 1 inch apart. Slowly pour the hot orange sauce over the cake. Serve immediately or let cake fully cool in pan. Invert onto a serving plate, cover and store at room temperature for up to 3 days. Serves 12 to 16.

Find more healthy dessert recipes and baking substitutions in Healthy Holiday Treats.


Recipes adapted with permission from The Sweet Side of Ancient Grains: Decadent Whole Grain Brownies, Cakes, Cookies, Pies and More by Erin Dooner. Follow Dooner's blog, Texanerin.