This orange olive oil bundt cake is the perfect cake to make during the citrus season when oranges are extra fragrant and sweet. It's super easy to make, full of orange flavor, and super moist. It's even better the next few days!
Place the thinly sliced oranges on a parchment lined sheet pan without overlapping. Generously sprinkle each slice of orange with even amounts of sugar, roughly 2 teaspoons per slice.Bake the orange slices for about 45 minutes to 1 hours at 250°F, until the sugars are caramelized and the oranges looks dehydrated. Let the candied oranges cool, and they'll harden and become candy-like.*The candied oranges should be made earlier.*
For the cake:
Preheat the oven to 350°F.
In a large mixing bowl, add orange zests and sugar. Whisk until the zest is evenly distributed. Add the eggs and beat until emulsified and slightly pale and fluffy.
While whisking, drizzle in the orange juice and olive oil. Whisk each addition until emulsified before adding the next.
Add the flour, baking powder, and salt to the wet batter and whisk vigorously until the batter is smooth and no more dry flour is visible.
Pour the batter into a well oiled bundt pan* and bake for about 35-40 minutes or until an inserted toothpick comes out with just a few crumbs. *Different bundt pans perform differently. I love my Nordic Ware Heritage bundt pan because I only have to oil it and it'll release easily. Plus, it holds heat really well, creating an even bake and crispy crust.*
Let the bundt cake cool in the pan for 5-10 minutes then let it cool completely on a wire cooling rack.
For the orange icing:
Whisk together the powdered sugar and orange juice until smooth. Drizzle it to your cake once the cake is cooled or at least room temperature.* I highly recommend making the glaze last minute to prevent it from hardening and forming an unwanted skin. Also, start with 1 tablespoon of juice, then add ½ tablespoon more at a time to prevent making your glaze too thin.*
Enjoy your cake with the icing and candied orange! If you're patient, save the cake for day 2; it'll taste even better, even more moist!