Sour Orange Cake

If you’ve got a sour orange tree in the yard, this cake was written for you. If not, apricot nectar with a squeeze of lemon does the trick.

This is a one-bowl, dump-and-stir bundt cake that tastes like way more effort than it actually is. Yellow cake mix and orange Jell-O form the base, enriched with eggs, oil, and fruit juice. Chopped nuts folded in at the end add crunch to every slice.

The two-stage bake gives it a golden crust without drying out the center, and a simple sour orange glaze drizzled on top brings a bright, tart finish.

Variations

• Use fresh sour orange juice in both the batter and glaze if you can get it. The flavor is sharper and more complex than the apricot substitute.
• Stir a tablespoon of brandy into the batter when using apricot nectar. It adds warmth and depth.
• Swap the chopped nuts for toasted pecans or macadamias for a richer flavor.

Pro Tips

• Spray the bundt pan generously. Cake mix batters stick more than scratch batters because of the added starches.
• The two-temperature bake is key. Higher heat first sets the structure, then lower heat finishes it gently so the center cooks through.
• Make the glaze thin enough to drizzle but thick enough to cling. Add powdered sugar a tablespoon at a time until it coats the back of a spoon.