Easy Orange Cake {Pantry Organization}

This Orange Cake comes together so quickly and is a definite crowd pleaser! I was able to make it because I finally did some Pantry Organization. (Who knew I had 4 bottles of Orange Extract?!?)Pantry OrganizationBefore I share the recipe (it is below) I need to tell you a bit about how this cake came together. I opened my pantry door and was a bit taken aback at how disorganized it had become. Spices were everywhere and thrown on the shelf every which way. It was the same situation with the extracts and food color. Not only was the pantry a mess, but it was costing me money as I was replenishing products that I had plenty of!Just look at the state of that. How could I ever bake properly when things were hidden behind piles of products?So I decided to empty out the pantry and start over.I ended up having to work with 2 shelves at a time as the content of my baking shelves was enough to fill our table and countertops!Bags upon bags of half-opened chocolate and marshmallows. I was able to consolidate quite a bit as well as get rid of expired or stale items.Ready for the “after”?I absolutely love how it turned out! Every item has a home and I can clearly see how much I have of each!Pantry Organization IdeasStart with a Clean Slate – by removing everything I was able to see everything I had and determine what was needed. I was also then able to properly clean the shelves and any dirty bottles if necessary.Sort by Season – as a baker it helps to have all baking related items near each other. The same applies to seasons! I grouped all my grilling seasonings so that I would have easy access to them all. I also grouped all the dried herbs in their own spot. I used these handy-dandy sliding spice containers from Bed, Bath & Beyond.Corners – hello lazy susan! I asked my friends on Instagram what they thought I should do with the corners and people overwhelmingly responded with lazy susans. They were right! It allows you to easily access items that would otherwise be awkward to get to.Orange Cake RecipeBecause I was able to see that I had 4 bottles(!!!) of Orange Extract I decided I needed to make an Orange Cake with an Orange Glaze. My clean fresh pantry was my inspiration for baking!What I love about this easy recipe is that it is a few simple ingredients and comes together so quickly. It also incorporated fresh orange juice as well as orange extract so the flavor is OUT OF THIS WORLD amazing. Orange lovers watch out… you will not be able to get enough of this cake!If you wanted to make this into an Orange Creamsicle Cake, simply omit the orange extract from the glaze and replace with vanilla.This Orange Cake is small but packs a huge flavor punch. I used a standard size bundt pan but you could definitely use a smaller pan to get the more traditional bundt size.I like to add the orange glaze while the cake is still warm so that it seeps into every nook and cranny. I also like to reserve just a bit to add to each individual slice! Thanks so much for supporting the brands that support iambaker! I love working with McCormick and love being able to share the products that I really use in my kitchen!This Orange Cake comes together so quickly and is a definite crowd pleaser! Course: Dessert Cuisine: American Keyword: Easy Orange Cake Servings: 8 Author: Amanda RettkeOrange Cake 1 1/2 cups (192g) all-purpose flour 1 1/2 tsp. baking powder 1/2 cup (100g) sugar 2 large eggs room temperature 3 tbsp. whole milk 3 tbsp. orange zest from about 3 oranges, the zest is for garnish but it is easier to zest oranges before juicing 3/4 cup (6 ounces or 177ml) freshly squeezed orange juice from about 3 oranges 1/2 cup (112g) vegetable oil 1 tsp. McCormick vanilla extract 2 tsp. McCormick orange extractOrange Glaze 1 1/4 cup (160g) confectioner’s sugar 4 -6 tablespoons whole milk 2 tbsp. McCormick orange extractOrange CakePreheat oven to 350°F and prepare a bundt cake with baking spray.In a medium bowl sift together flour and baking powder. Set aside.Add sugar, eggs, milk, orange juice, oil, and extracts to a large bowl and whisk until fully incorporated.Add the flour mixture to the wet ingredients, and lightly whisk until combined. Do not over mix.Pour the batter into the bundt cake and bake for about 25-35 minutes until lightly golden brown on top and a toothpick comes out mostly clean (not wet).Remove from oven and let cool for about 5 minutes and then invert onto a cake plate.Orange GlazeMix all the ingredients until fully combined. Start with 4 tablespoons of milk and add more as needed.Drizzle on a warm or cooled cake.Add orange zest as garnish and serve.    meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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