Whole Orange Bundt Cake with Five-Spice Streusel Recipe on Food52
"This recipe was inspired by a whole orange cake recipe from Sunset magazine. It uses whole oranges that have been processed to an almost purée to give the cake a little marmalade-like flavor. As soon as I saw the original recipe I knew I wanted to play with it by adding some spice. I tried several versions using the Sunset recipe as the base, adding spice to the batter, but was never quite happy with the flavor or the texture. I switched tactics and used a Cook's Illustrated sour cream coffee cake with streusel fi..."
INGREDIENTS
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3 ounces (85 g) all-purpose flour
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3 ounces (85 g) dark brown sugar
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3 ounces (85 g) sugar (evaporated cane or granulated)
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4 teaspoons (1 tablespoon plus 1 teaspoon) Chinese 5-spice powder
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Pinch salt
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8.75 ounces (250 g) sugar (evaporated cane or granulated)
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11.5 ounces (325 g) all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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3/4 teaspoon salt
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3 medium organic navel or Cara Cara oranges (about 1 1/4 pounds or 570 grams)
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1 1/4 cups (~280 g) unsalted butter, softened
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4 large eggs, room temperature
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1 tablespoon plus ½ teaspoon vanilla extract (divided)
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4 ounces (115 g) powdered sugar
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1/2 to 1 teaspoons fresh lemon juice (optional)
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Orange juice, milk, or half-and-half (if needed to thin icing)
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