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| Ⓒ Provided by Food Republic |
I love assembling this cake: filling the pan with some of the batter, spooning in a hidden ring of marmalade, and covering it gingerly with the remaining batter. This cake can be served as is or with a simple glaze for a brunch. Or it can be topped with a buttercream or dark chocolate ganache and become dessert for a dinner party.
Prep Time: 30 minutes
Cook Time: 1 hour, 10 minutes
Serving Size: 12 to 14
Ingredients
- nonstick cooking spray
- 1 cup orange marmalade
- 1 1/2 cups walnut halves, toasted and chopped
- 3/4 pound plus 2 tablespoons unsalted butter, sliced, at room temperature
- 2 1/2 cups sugar
- 1/4 cup plus 2 tablespoons whole milk
- 4 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 tablespoons grated lemon zest
Directions
For the cake
- Preheat the oven to 350°F. Grease a bundt pan with cooking spray.
- Prepare the filling: In a medium bowl, stir together the marmalade with 1¼ cups of the nuts.
- Start the batter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy, 8 to 10 minutes. Meanwhile, in a medium bowl, whisk together the milk, eggs, egg yolks, and vanilla. In another bowl, whisk together the flour, baking powder, and salt.
- Finish the batter: Add the lemon zest to the butter and mix to combine. Add half of the milk mixture and blend on low speed. Add half of the flour mixture and blend only until combined. Mix in the remaining milk and then the remaining flour. Do not overmix.
- Bake the cake: Spoon about half of the batter into the prepared pan. Spoon about three-quarters of the marmalade mixture in a ring in the middle of the batter. Gently spoon the remaining batter over the top of the marmalade so it’s hidden in the center. Bake in the center of the oven until a toothpick inserted in the middle comes out clean, 50 to 55 minutes. Let cool for 30 minutes. Unmold the cake onto a serving platter and top with the remaining marmalade and the remaining ¼ cup walnuts. Serve warm or at room temperature.
