Glazed Orange Bavarian Cake Recipes

ORANGE-CRANBERRY GLAZED CAKE

Steps:

• Heat oven to 350 degrees. Grease a Bundt pan or ring mold with a little of the butter and flour.
• Sift together flour, baking powder, baking soda and salt.
• Using a stand mixer, beat together butter and sugar until well blended. Add the 3 whole eggs, the yolk and half the egg white. (Reserve the rest of the white for the glaze.)
• Zest the oranges, then juice them, adding both the zest and 3/4 cup/177 milliliters juice to the batter and mix to incorporate. (Reserve remaining juice for the glaze.)
• Add flour mixture to the mixer and beat until well combined. Stir in 1 cup/128 grams dried cranberries. Pour batter into the cake pan, shaking the pan so the batter firmly settles and there are no air bubbles. Bake for 45 minutes or until a toothpick inserted comes out clean.
• While the cake is baking, prepare the glaze: Mix the remaining half an egg white with lemon juice and 1/4 cup/59 milliliters orange juice. Gradually beat in 3 cups/340 grams confectioners' sugar, mixing until all the lumps have disappeared and the glaze is thick and smooth, adding more sugar if needed.
• Let cake cool in the pan for 15 minutes. Insert a knife between the cake and the pan to loosen it, put a rack on top of the pan, and flip the cake onto the rack. Set the rack on top of a plate, then spoon on the glaze when the cake is still warm, scooping up any glaze that drips onto the plate and using it to reglaze the cake. Transfer to a serving plate and decorate with remaining cranberries before the glaze sets.

ORANGE GLAZED BUNDT CAKE

Steps:

• In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange zest and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk. , Pour into a greased and floured 6-cup fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.

SIMPLE GLAZED ORANGE CAKE

Steps:

• Pre-heat oven to 350°, grease and flour an 8 or 9 inch bundt pan.

SIMPLE ORANGE GLAZE

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

ORANGE GLAZED COFFEE CAKE

Steps:

• 1. In large bowl dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes. Stir the next 7 ingredients into the yeast mixture. --- Using a heavy-duty mixer with paddle and set on low speed, beat 2 cups of the flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough forms.
• 2. Place dough on a lightly floured surface and knead until smooth and elastic- about 5 to 10 minute, adding more flour as needed to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.
• 3. Grease a 10-inch springform pan. Punch down the dough. Place on the floured surface again and knead for 1 to 2 minutes. Divide dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together.
• 4. Coil braided dough in the pan; tuck ends under. Cover loosely with the damp cloth and let rise for 30 minutes ,but not doubled. Preheat oven to 425^.Brush the dough with the glaze of beaten egg. Bake until cake is golden brown , about 25-30 minutes. Turn the cake out onto a wire rack to cool slightly.
• 5. Combine the icing ingredients together until smooth. Spread over warm cake. Serve warm of cold..Delicious.

BAVARIAN SUGAR CAKE

Steps:

• Place all of the dough ingredients into the pan of your bread machine. Program the machine for Dough or Manual cycle and press Start. Check the dough after about 10 minutes and adjust the consistency by adding flour or water as needed; the dough should be fairly sticky and slack. (I added a couple Tbsp water).
• When the machine has completed the cycle, remove the dough and turn it out onto a lightly floured work surface. (I let it rise an extra 40 minutes after the cycle was complete and then I turned it out onto a buttered pastry board not floured and let it rest for about 10 minutes before rolling out).
• Grease a 9 x 13 inch pan. Press the dough into the prepared pan with your fingers, stretching it to cover the bottom of the pan. (I rolled it out on buttered pastry board first and then fit it into the pan).
• Cover the pan with plastic wrap and allow the dough to rise until it is doubled in bulk, 30 to 45 minutes. With two fingers, punch deep holes all over the dough. (When punching holes in dough, if holes do not remain, it has not risen enough).
• In a small bowl, combine sugar and cinnamon; sprinkle it over the dough. Drizzle the cream evenly on top.
• Bake the cake in a preheated 350º oven for 25 to 30 minutes, or until a light golden color. Remove cake from oven, and serve it warm from pan.

ORANGE GLAZE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled)., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Poke holes in warm cake using a fork or wooden skewer. Mix confectioners' sugar, melted butter and orange juice; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. Serve with candied orange peel and additional confectioners' sugar.

GLAZED ORANGE BAVARIAN CAKE

Steps:

• Glaze the orange slices:.
• Bring the sugar and water to a boil in a large pot.
• Add orange slices, lower the heat and simmer for 2.5 hours.
• Remove from heat.
• Let cool in syrup overnight.
• Make the Cake:.
• Preheat overn to 350 degrees.
• Butter and flour a 10-inch springform pan.
• Beat the eggs and sugar with an electric mixer for 10 minutes, until very thick and pale.
• Gradually fold in the flour.
• Fold 1/4 of the batter into the melted butter, then fold the butter mixture into the remaining batter.
• Spoon the batter evenly into the prepared cake pan.
• Bake in the center of the oven for about 35 minutes, until a cake tester inserted in the center of the cake comes out clean.
• Cool on a wire rack.
• Run a knife around teh edge of the pan to release the cake.
• Remove the sides and the bottom of the pan.
• Trim any crips edges and slice the cake horzontally into 3 thin layers.
• Orange Bavarian Cream:.
• In a medium saucepan, heat the milk to simmering.
• In a bowl, beat the yolks with 9 tablespoons of the sugar until well combined.
• Gradually beat in the hot milk.
• Stir in the softened gelatin.
• Retrun the mixture to the saucepan and cook over low heat, stirring constantly with a wooden sppon for about 10 minutes, until the mixture thickens enough to coat the back of a spoon, (Do not let boil or the eggs will curdle.).
• Stir in the vanilla and Cointreau.
• Place the saucepan over a bowl of rice and stir until the mixture of mounds.
• In a bowl, softly whip the cream with the remaining tbsp of sugar.
• Carefully fold it into the chillled Bavarian mixture.
• Assemble:.
• Line a 10" springform pan with plastic wrap, leaving a 5" overhang all around.
• Drain the orange slices and reserve the syrup.
• Choose the largest slices and place them in a decorative pattern on the bottom and sides of the pan.
• Finely chop the remaining oranges and fold into the Bavarian Cream.
• Spoon 1/3 of the Bavarian Cream over the oranges.
• Place 1 layer of the cake over the cream and brush with some of the reserved syrup.
• Repeat twice wtih the remaining cream and layers.
• Cover with plastic wrap.
• Place a 9" cake pan on top of the cake and put a 2 lb. weight in the center of the pan.
• Refrigerate for at least 4 hours.
• To Serve:.
• Remove the weighted pan and plastic wrap.
• Invert the cake onto a serving platter.
• Remove the sides and bottom of the pan and peel off the plastic wrap.
• Slice with a very sharp knife.

POPPY SEED CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 350℉ (180℃). Grease and flour a 12-cup bundt pan. In large bowl of mixer, combine sugar, corn oil, eggs, vanilla and almond extracts. Beat to blend. Combine and sift flour, poppy seeds, baking powder and salt into separate bowl. Add dry ingredients alternately with milk into large mixing bowl containing sugar mixture, beginning and ending with dry ingredients. Mix to blend. Pour batter into prepared pan. Bake approximately 45 to 50 minutes, or until toothpick inserted near center comes out clean. Remove cake from oven and place pan on wire rack to cool for 10 minutes. Prepare glaze while cake is cooling: Whisk powdered sugar, orange juice and almond extract together in a small bowl to blend. Turn out cake onto rack or cake platter. Spoon glaze over warm cake and allow cake to cool completely before slicing. Note: This poppy seed cake, which works in low or high altitudes without adjustment, will keep a number of days in a covered container on the counter top and freezes well unglazed. Serve it plain for snacking, glazed for desserts or with orange slices for breadfast.

GERMAN GLAZED LEMON SPONGE CAKE

Steps:

• Preheat the oven to 350° Fahrenheit. Cover a 13x18 inch baking sheet with parchment paper.

GLAZED ORANGE CAKE

Steps:

• 1. Grease and flour a 10" tube pan, cream butter and sugar until light. Add vanilla, grated orange, eggs one at a time, beating after each.
• 2. Sift flour, baking powder and salt. Add alternately with milk, beginning and ending with flour. Beat well after each addition.
• 3. Spoon into greased tube pan. Bake at 350 degrees F for 1 hour. Cool cake in pan for 2 minutes. Pour glaze over cake in pan.
• 4. For the glaze; heat the butter, sugar and orange juice until the sugar is dissolved. Pour glaze over cake. Allow cake to thoroughly cool in pan.