This recipe has been adapted from Food and Wine magazine
- 2 cups of Frog Hollow Farm's Sonora Whole Wheat Flour
- 2 tbsp. of Navel Orange zest, plus 1 ½ cup of its juice (around 4-5 oranges)
- 1 ½ tsps. of baking powder
- 1 ½ cup of sugar
- ½ cup of canola oil
- 3 eggs
MethodPreheat the oven to 350°F. Stir together flour, orange zest, and baking powder in a medium bowl. Set aside.
Beat sugar, canola oil, and eggs with an electric mixer on high speed until almost white, about 1 minute and 30 seconds. Add orange juice; beat on low speed until combined, about 20 seconds. With the mixer running at low speed, gradually add flour mixture. Beat until just combined, about 1 minute (do not overmix).
Transfer batter to a greased (with vegetable oil) and floured 9-inch tube or Bundt pan. Bake in a preheated oven until a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan for 10 minutes. Invert cake onto a wire rack; let cool completely, about 1 hour.