The flavor is subtle and fresh. You can taste the orange, but it isn't beating you over the head.
Orange- and Vanilla-Scented Bundt Cake
10 to 12 servings
3 cups unbleached all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1-2/3 cups sugar
1 Tablespoon finely grated orange peel
1 vanilla bean, split lengthwise
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
3 large eggs
2/3 cup fresh orange juice
2/3 cup buttermilk
1/2 cup fresh orange juice
2 Tablespoons sugar
2 Tablespoons (1/4 stick) unsalted butter
1/3 cup powdered sugar
2 teaspoons (about) fresh orange juice
CAKE: Position rack in center of oven and preheat to 350ºF. Butter and flour 12-to 15-cup Bundt pan. Whisk flour, slat, and baking soda in medium bowl to blend. Using electric mixer, beat sugar and orange peel in large bowl at low speed to release essential oils from peel. Scrape seeds from vanilla bean into sugar mixture and beat to blend well. Add butter and beat until light. Add eggs 1 at a time, beating well after each addition. Mix in orange juice (mixture will look curdled). Stir in flour mixture, then buttermilk. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted near center comes out clean; about 50 minutes.
GLAZE: Meanwhile, boil orange juice, sugar, and butter in heavy small saucepan over medium heat until reduced to 1/2 cup, swirling pan occasionally, about 5 minutes.
Brush 3 Tablespoons glaze over cake. Cool cake in pan on rack 10 minutes. Using small sharp knife, cut around sides and center tube of pan to loosen cake. Turn cake out onto rack and crush with remaining glaze. Cool completely.
ICING: Place sugar in small bowl. Mix in orange juice, 1/2 teaspoonful at a time, until thick pourable consistency forms. Drizzle icing decoratively over cake. Let stand until icing sets.
DO AHEAD: Can be made 1 day ahead. Cover with cake dome and store at cool room temperature.