#BundtBakers Orange–Chocolate Bundt Cake with Sour Cream Glaze - kuglof sa čokoladom i pomorandžom

Novi kuglof posle nekog vremena u kome nije bilo vremena za hobi. Iz nove rerne, koja peče izvrsno, u vremenima u kojim je nova rerna događaj. Elem - biće novih kolača i onog zanosnog mirisa koji kuću čini domom. Ovom kuglofu, narendana korica pomorandže daje onu razliku koja čini razliku. Tako i ovaj recept iz Cake Keeper Cakes pokazuje koliko je knjiga, koju sam rešila da ispečem od korica do korica, odlična.

Potrebni sastojci:

• 1 1⁄2 šolje brašna
• 1⁄2 kašikice praška za pecivo
• 1 kašikica sode bikarbone
• 1⁄4 kašikice soli
• 1⁄2 šolje (116 g) putera
• 3⁄4 šolje smeđeg šećera
• 2 velika jajeta
• 1⁄2 šolje kisele pavlake
• 1 kašika rendane kore pomorandže
• 1 kašikica ekstrakta vanile
• 1 šolja naseckane čokolade

Za glazuru:

• 2 kašike kisele pavlake
• 3⁄4 šolje šećera u prahu
• 1⁄2 kašikice ekstrakta vanile

Uključite rernu na 165°C. Podmažite kalup za kuglof i pospite ga brašnom.

Pomešati brašno, prašak za pecivo, sodu bikarbonu i so. 

Mikserom umutiti puter i šećer dok ne postanu penasti. U ovu smesu, na manjem broju obrtaja miksera, umutiti jedno po jedno jaje, pa kiselu pavlaku. Umešati ekstrakt vanile i rendanu koricu pomorandže.

Umutiti mikserom i brašno, postepeno ga dodajući.

Na kraju mutiti još oko minut, da se sve dobro sjedini.

Umešati komadiće čokolade.

Smesu uliti u kalup i peći oko 50 minuta. 

Po vađenju iz rerne, ostaviti kolač u kalupu desetak minuta, pa ga preručiti na žicu da se ohladi.

Glazuru napraviti tako što se pomeša kisela pavlaka, šećer u prahu i ekstrakt vanile. Premazati glazurom kolač i ostaviti bar sat da se glazura stvrdne.

For the cake:

• 1 1⁄2 cups unbleached all-purpose flour
• 1⁄2 teaspoon baking powder
• 1 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup (1 stick) unsalted butter, softened
• 3⁄4 cup firmly packed brown sugar
• 2 large eggs
• 1⁄2 cup sour cream
• 1 tablespoon grated orange zest
• 1 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips

For the glaze:

• 2 tablespoons sour cream
• 3⁄4 cup confectioners’ sugar
• 1⁄2 teaspoon pure vanilla extract

Make the cake

1. Preheat the oven to 325ºF. Grease the inside of a 9-inch by 5-inch loaf pan and
dust with flour. Combine the flour, baking powder, baking soda, and salt in a medium bowl.

2. Combine the butter and brown sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the sour cream. Stir in the orange zest and vanilla.

3. With the mixer on low, add the flour mixture 1⁄2 cup at a time, scraping down
the sides of the bowl a few times as necessary. After the last addition, mix for
30 seconds on medium speed. Stir in the chocolate chips.

4. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.

Make the glaze

1. Whisk together the sour cream, confectioners’ sugar, and vanilla. Spread the glaze over the top of the cake with an offset spatula, letting it drip down the sides. Let
stand until the glaze is set, about 1 hour. Slice and serve.

2. Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room
temperature for up to 3 days.

Bundt Bakers

Orange Bundts

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

Host: Felice; Host blog: All That’s Left Are The Crumbs

You can see all our of lovely Bundts by following our Pinterest board. Updated links to all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

• Butternut Squash Chai Bundt Cake by ;All That's Left Are The Crumbs
• Chocolate Orange Marble Bundt by The Crumby Kitchen
• Creamsicle Bundt Cake with Orange Cocoa Glaze by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Halloween Bundt by La mejor manera de hacer
• Individual Chocolate Orange Bundts by A Day in the Life on the Farm
• Orange & Chocolate Bundt Cake by I Love Bundt Cakes
• Orange Chocolate Bundt Brownies by Sneha's Recipe
• Orange–Chocolate Bundt Cake with Sour Cream Glaze by Katin špajz
• Orange Marmalade Bundt Cake by Patty's Cake
• Orange Pound Cake by Making Miracles
• Orange Cranberry Bundt Cake by Tartacadabra
• Spicy Orange Bundt Cake by Bizcocheando
• Sweet Potato Bundt with Apricot Brandy Glaze by Sweet Sensations

This is fifty-sixth cake from Cake Keepers Cake cookbook, by Lauren Chattman, on my blog. This is the cookbook that I find out thanks to Joyce's food blog named Kitchen Flavours. 

I'm linking this post with Cookbook Countdown #22 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.