| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 32g | 19g | 82g |
| sugars | fibre | protein | salt |
| 53g | 1g | 7g | 0.6g |
There’s an unparalleled beauty in dishes that evoke memories as you prepare them, flavors that remind you of the places you call home. That’s precisely how I feel about this Satsuma and Vanilla Bundt Cake. This fruit-based recipe, in many ways, embodies my culinary journey, with every slice speaking volumes about the fusion of cultures I was brought up in.
Check out the recipe picture here:
A Blend of Cultures in One Cake
The Satsuma and Vanilla Bundt Cake incorporates satsuma, a fruit hailed from East Asia but also popular in the southern states, and vanilla, a flavor that is integral in many African desserts. With its moist, buttery rich texture and citrus-y punch accompanied by a mellow hint of vanilla, it’s a true delight to the palate. It’s my tribute to my Nigerian heritage and my Southern upbringing.
The Magic of Satsuma
One might think of it as just another citrus fruit, but satsuma holds a special appeal. Renowned for its intense sweetness and almost seedless interior, it lends a fresh and tangy flavor to the cake. Besides its irreplaceable taste, the health benefits of satsuma are not something to be dismissed lightly. Known to be a solid source of dietary fiber, Vitamin C, and minerals, adding satsuma to your recipes can help boost your immune system. Here’s more on the benefits of Satsuma.
When making the Satsuma and Vanilla Bundt Cake, the process invigorates the kitchen with a deep, citrus aroma that’s hard not to love.
The Perfect Serve-Up
This cake is a perfect harmony of sweet and tangy, but it works wonders when paired with complementary dishes. For example, if you’re enjoying it after a hearty meal, you might want to pair it with a sharp cheese or a glass of sweet wine. The flavors will work together in harmony and take you on an unforgettable gastronomic journey. It can also be a serviceable counterpart to savory dishes with a spicy kick, such as Nigerian jollof rice, as it helps offset the heat and provides a soft, sweet contrast.
Through all its zest and warmth, the Satsuma and Vanilla Bundt Cake speaks to who I am, and where I come from. It brings a piece of the world to my kitchen and to my table every single time. I invite you to share this journey with me and savor the feeling of home.
Now go ahead and transform your kitchen into a canvas of taste, elegance, and simplicity as you make the Satsuma and Vanilla Bundt Cake. Bon Appètit!
What You’ll Need
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 1 tablespoon satsuma orange zest
- 0.5 cup of fresh satsuma orange juice
- 1 cup powdered sugar, for icing
- 2 tablespoons satsuma orange juice, for icing
- 0.5 teaspoon pure vanilla extract, for icing
Method
Step One
Start by preheating your oven to 350 degrees F (175 degrees C). Grease and flour a bundt cake pan.
Step Two
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set these dry ingredients aside for now.
Step Three
In a large bowl, mix the softened unsalted butter and granulated sugar until it becomes light and fluffy. This should take about 5 minutes.
Step Four
Beat the eggs into the butter and sugar mixture one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract.
Step Five
Alternate between beating in the sour cream and the dry ingredient mixture, beginning and ending with the dry ingredients. Stir in the Satsuma orange zest and fresh orange juice until just combined.
Step Six
Pour the batter evenly into your greased bundt cake pan. Bake in the preheated oven for 55-60 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
Step Seven
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step Eight
While the cake is cooling, you can prepare the icing. In a separate bowl, whisk together the powdered sugar, additional Satsuma orange juice, and pure vanilla extract until it’s smooth and pourable. Drizzle this icing over the cooled cake just before serving.
