After two consecutive pies on the Baked Sunday Mornings baking calendar, I was so excited for this Orange Olive Oil Bundt. Cake, finally! And it's in the breakfast section of the book. Score. I love cake for breakfast!
And that's exactly when I served it. Topped with yogurt and with orange supremes on the side. Unfortunately, this cake fell short for me. It's probably my fault, as I think I baked it a minute or two too long. It was weird. It was moist, but dry at the same time... Can that actually happen? To me, the flavor was so-so. My husband like it alot, (although he thought it was a lemon flavored cake) and ate pretty much the rest of it.
Not much to this recipe, but in true Baked form, we dirtied a mountain of dishes, beating the egg yolks and the wet ingredients in one bowl, the dry ingredients in another, and whipping the egg whites in a third, before bringing all the components together to bake in a bundt pan. One good thing about this cake, is that it got me to practicing my folding technique. I always felt awkward folding egg whites or whatever into batter, but now, I think I've got it! My movements seemed more natural, fluid, and it went really well! Yay for me!
Maybe if I had made the glaze, I would have liked it better? Bah. Care to see what the other Sunday mornings Bakers thought of it? Click on through to the Baked Sunday Mornings for the blog roll, and the recipe.