I’m always scouring the web and wracking my brain to come up with the best recipe for you guys, and this time, I think I have just nailed it. It’s so perfect and fresh for summer. I can actually picture myself eating it at a morning brunch, book club gathering, or along-side a large glass of iced tea… Except for the fact that I don’t usually host brunches, I’ve never been in a book club, and I don’t drink iced tea. Regardless, it’s a perfect cake that you are going to want to share with your friends and family.
The thing is, this isn’t just any old banana cake. This is a banana cake punched with summer! The flavors of summer are really what I love the most about these months. Berries. Citrus. Freshness. It all piques my tastebuds. And this cake is amped up with a citrus-y orange flavor that you won’t be able to miss. I was nervous that the orange flavor would be lost in the baking time, but oh no… it’s still there, and it’s big!
I used a technique with my orange zest that I used in my Glazed Lemon Blueberry Cake, and it just makes the flavor POP! You measure your granulated sugar into a bowl, and then zest the orange right into it. Combine the zest into the sugar and kind of work it all together with a fork, and your sugar will be all infused in the greatest of ways. This way, you are sure to have your orange flavors moving all through the cake. Do not skip this part of the process. You don’t have to thank me… although you might want to!
Please enjoy this simple bundt cake this summer. Grab 10 friends, 10 forks, 10 plates, and a pitcher of your favorite fruit-infused water. This cake pairs well with laughter and sunshine!
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened applesauce
- 2 cups sugar
- zest of 2 oranges
- 2 teaspoons pure vanilla extract
- 2 large eggs , preferably at room temperature
- About 4 very ripe bananas , mashed (you should have 1 1/2 - 1 3/4 cups)
- 1 cup sour cream or plain yogurt
- 2 Tablespoons freshly squeezed orange juice
- 1 1/2 cup powdered sugar , sifted
- Center a rack in the oven and preheat to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan.
- Whisk the flour, baking soda and salt together.
- In a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the applesauce & sugar at medium speed until mixed well. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients, all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, tapping the pan on the counter to release any bubbles in the batter.
- Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
- If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving - it's better the next day.
- To make glaze, whisk together the powdered sugar and freshly squeezed orange juice. Pour over completely cooled cake and allow it to fall down the sides.