One Bowl Orange Graham Bundt Cake with Brown Sugar Glaze
Indulge in the cozy, citrusy flavors of this One Bowl Orange Graham Bundt Cake with Brown Sugar Glaze—a dessert that’s as simple as it is stunning. Made with a unique base of graham cracker crumbs, this moist Bundt cake is infused with fresh orange juice and zest for a burst of bright, tangy flavor. The rich brown sugar glaze, prepared on the stovetop, drapes each slice with caramel-esque sweetness, creating a decadent contrast to the cake’s light, crumbly texture. With only one bowl needed for mixing and accessible ingredients like butter, milk, and vanilla, this recipe is perfect for stress-free baking. Whether dusted with a touch of powdered sugar or served as is, this cake is a crowd-pleaser for any occasion! Keywords: orange graham Bundt cake, brown sugar glaze, one bowl dessert, citrus cake recipe, easy Bundt cake.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.75 cup unsalted butter, melted and slightly cooled
- 3 large eggs
- 0.5 cup fresh orange juice
- 1 tablespoon orange zest
- 0.5 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 0.5 cup brown sugar, packed (for glaze)
- 0.25 cup unsalted butter (for glaze)
- 0.25 cup heavy cream
- 1 teaspoon vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a Bundt pan to prevent sticking.
In a large mixing bowl, combine graham cracker crumbs, all-purpose flour, baking powder, baking soda, and salt. Stir to combine.
Add granulated sugar, brown sugar, melted butter, eggs, orange juice, orange zest, milk, and vanilla extract to the dry ingredients. Mix until just combined, ensuring no lumps remain.
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.
While the cake cools, prepare the glaze. In a small saucepan, melt the butter over medium heat.
Add the brown sugar and heavy cream to the melted butter. Stir constantly until the mixture is smooth and begins to bubble slightly. Remove from heat.
Stir in the vanilla extract and let the glaze cool for 5 minutes before drizzling over the cooled cake.
For additional sweetness, dust the cooled, glazed cake with powdered sugar if desired. Slice and serve!
Nutrition Facts
Calories |
5766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.6 g | 329% | |
| Saturated Fat | 147.1 g | 736% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1151 mg | 384% | |
| Sodium | 4504 mg | 196% | |
| Total Carbohydrate | 820.9 g | 299% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 589.0 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 610 mg | 47% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1475 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
