SWIRLS! That is the theme for #BundtaMonth in June. What a fun idea to kick off the summer months of picnics, potlucks and barbeques where taking a Bundt cake is always a crowd-pleaser. My thoughts of summer swirls took me to a childhood favorite frozen treat– the orange creamsicle. I used this orange cardamom cake from Cooking Light as my starting point for orange flavor. To get the orange color I had in mind I knew it might not be possible with simple ingredients like orange zest and orange juice…so I added a packet of orange jello to the mix. Yes, I know, jello isn’t my first go-to ingredient in baking but in this case it was a must. The cake’s color made an impact and the creamy swirl of cream cheese filling completed the flavor profile I had in mind.
Now for the swirl…did it work? Well, let’s cut into the cake and see together:
The swirl is there but not quite as “swirly” as I would have liked. I was hoping for a more evenly distributed swirl but it came out top heavy (bottom heavy actually since the Bundt bakes upside-down) but the idea was still a success and worthy of a repeat later this summer. An easy orange juice and confectioners’ sugar icing finished off the Bundt. Want a bite?
Serving Size: 1 slice
Amount Per Serving:Calories: 393 Total Fat: 17g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 65mg Sodium: 210mg Carbohydrates: 55g Fiber: 1g Sugar: 34g Protein: 6g