Orange Blossom Bundt Cake with White Chocolate Ganache

Total Time:
1 hr 35 min
50 min
45 min

8 to 12 servings

  • Cake:
  • Nonstick cooking spray, for pan
  • 1 3/4 cups all-purpose flour
  • 1/2 cup fine white cornmeal (stone-ground)
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1 1/4 cups buttermilk
  • 2 tablespoons grated orange zest
  • 2 teaspoons orange blossom water
  • 10 tablespoons (1 1/4 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 5 large eggs
  • Ganache:
  • 2 1/2 ounces heavy cream (a generous 1/4 cup)
  • 6 ounces white chocolate chips
  • 1 1/2 teaspoons grated orange zest
  • 1 teaspoon orange extract
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F. Grease a Bundt pan with cooking spray; if your Bundt pan isn't nonstick, oil it and dust with flour.

  • In a large bowl, combine the flour, cornmeal, baking powder and salt. Whisk until well combined.

  • In another bowl, stir together the buttermilk, orange zest and orange blossom water.

  • In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light yellow and fluffy, about 5 minutes. Reduce the speed and mix in the eggs, one at a time. Mix in half the flour mixture, then all of the buttermilk mixture, and, finally, the remaining half of the flour; at each step, mix until just combined. Pour the batter into the prepared Bundt pan.

  • Bake on the middle rack until golden brown and just beginning to pull away from the edges, 35 to 40 minutes. Cool the cake in the pan on a rack for 20 minutes.

  • Meanwhile, make the ganache: Bring the cream to a simmer in a heavy-bottomed saucepan over medium heat, about 3 minutes.

  • While the cream is heating, combine the white chocolate chips, orange zest and orange extract in a heat-proof glass bowl, and set the bowl over the cream. When the cream reaches a simmer, pour it over the chocolate and let sit for 1 minute to begin to melt; then stir with a rubber spatula until smooth. Allow to cool slightly, about 10 minutes, stirring every couple minutes to ensure even cooling.

  • Invert the cake onto a rimmed plate and drizzle the top with ganache. Serve warm or at room temperature.

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