Mom’s Olive Oil Orange Bundt


Preparation info

  • Yield: one

    10 inch

    • Difficulty


Appears in

Baked Explorations: Classic American Desserts Reinvented

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

  • About

Technically speaking, this light and pleasing orange cake is not Renato’s mom’s. Renato’s mom would be the first to admit this. It belonged to his mother’s neighbor, a lovely French woman named Annette, who arrived and left their neighborhood in Queens before he was born. So, yes, this is really Annette’s Olive Oil Orange Bundt (Annette from Marseille, France, to give proper attribution), but his mom adapted and baked it so many times, he truly associates it only with her. Mom’s Olive Oil Orange Bundt is great for breakfast with tea and coffee, or sliced and served in the afternoon with a tart dessert wine.