Saffron Orange Custard Bundt Cake for 2
Saffron Orange Custard Bundt Cake for 2 is a small-batch dessert that feels truly special. With delicate citrus flavor and a hint of floral saffron, this elegant cake is perfect for holidays, date nights, or anytime you want something a little extra without making a full-sized dessert.
While organizing my kitchen recently, I came across a jar of saffron threads tucked away in my spice drawer. Since saffron isn’t something I use often, I decided it was time to experiment—and this cake was absolutely worth it!
It did take a few tries (four, to be exact!) to get the texture just right, but once I did, adding the saffron brought everything together beautifully.
HOW TO MAKE SAFFRON ORANGE BUNDT CAKE:
(Full list of ingredients and instructions in printable recipe card.)
INGREDIENTS
CAKE
- Whole milk
- Saffron threads (crushed) sold as threads. Flavor is a slightly sweet floral. It is used also as a coloring in baked goods. Crush the strands into a powder like substance to use, using a mortar and pestle or the back of a teaspoon.
- Butter
- Sugar
- Egg
- Vanilla extract
- Cake flour (for a softer, lighter texture)
- Baking powder
- Baking soda
- Kosher salt
- Sour cream
CUSTARD SAUCE
- All-purpose flour
- Sugar
- Egg yolk
- Whole milk
- Fresh orange juice
INSTRUCTIONS
(Full instructions are in the printable recipe card below.)
- Prepare and bake the cake according to directions.
- Allow the cake to cool in the pan for 10–15 minutes.
- Invert onto a wire rack and cool completely.
- While the cake cools, prepare the custard sauce.
- Serve the sauce warm or cold, drizzled over the cake or spooned onto individual slices.
Prepare and bake the cake as directed. Cool 10-15 minutes, remove from the pan. Allow to cool completely on wire rack.
While cake is cooling, prepare the custard sauce.
The sauce can be served warm or cold. It can be drizzled over the top of the cake or spooned on individual slices.
Why You Will Love This Saffron Orange Cake
- A beautiful, elegant dessert that is special enough to serve at Easter, Mother’s Day, or any holiday.
- Perfect size cake for a smaller crowd, or empty nesters such as my husband and I are.
- Light, soft texture thanks to cake flour
- Subtle orange flavor paired with delicate saffron notes
- Topped with a rich, homemade custard sauce
Helpful Tips
- Be sure to spray the pan very well with no stick cooking spray.
- Allow pan to cool on wire cooling rack for 10 minutes. Invert onto serving platter.
- Sauce may be served warm or chilled. Spread over top of cake or serve on the side as cake is sliced. May garnish cake with remaining orange zest if desired.
- Crush the saffron threads into a powder before using. You can use a mortar and pestle to do this or just a teaspoon to grind them.
Frequently Asked Questions
How can I store this cake?
Store in an airtight container (or cake plate with dome) for 3 days. Do not refrigerate as it will become dry.
What can be used as a substitute for saffron?
I have researched this several places and keep finding the amount as given below. I have not tried this myself as I used saffron threads in this recipe.
1/2 teaspoon Cardamon + 1/4 teaspoon Turmeric = 1/2 teaspoon saffron flavor.
A Small Cake with Big Flavor
This moist and flavorful bundt cake is proof that small-batch baking can still feel elegant and special. It’s a wonderful way to try something new—especially if you’ve never baked with saffron before.
You may also want to try these other scaled down cakes for 2.
HUMMINGBIRD CAKE FOR 2
MINI CITRUS BUNDT CAKE
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- Small Cakes for 2
- Mini Cake Recipes
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SAFFRON ORANGE CUSTARD BUNDT CAKE FOR 2
Ingredients
- CAKE:
- 1/4 cup whole milk
- 3-4 strands saffron
- 6 Tablespoons butter softened
- 1/2 cup sugar
- 1 large egg
- 1 orange zested and juice obtained
- 1/2 teaspoon vanilla extract
- 3/4 cup cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 1 Tablespoon sour cream
- CUSTARD SAUCE:
- 1 Tablespoon all purpose flour
- 1/3 cup sugar
- 1 large egg yolk
- 2/3 cup whole milk
- 1/2 teaspoon juice from orange
- orange coloring paste optional
Instructions
- Preheat oven to 325 degrees F. (I tested this with convection and non convection oven). Spray a 6-inch bundt cake pan with non stick cooking spray.
- Place saffron in milk and set aside.
- In a medium size mixing bowl, using an electric mixer, cream the butter. Add sugar and continue to beat until well combined.
- Beat in the egg, 1 teaspoon orange juice, 1/4 teaspoon orange zest, and vanilla.
- In a small bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Add dry ingredients to butter mixture, alternating with the milk. Add the sour cream. Beat mixture until combined but do not overbeat. Spread batter evenly in the cake pan.
- Bake about 22-26 minutes, or until cake tester inserted into the center comes out clean. Remove from oven and allow to set on wire rack 10-15 minutes. Invert and carefully remove cake from the pan. Allow to cool completely on the wire rack.
- For the custard sauce: Stir together the flour and sugar in a small bowl; set aside. In a small saucepan, whisk together the egg yolk and half of the milk over a medium heat. Add the sugar and continue to whisk until well blended. Add the remaining milk and cook until mixture thickens. Remove from the heat, stir in the orange juice. I dipped a toothpick in coloring paste and stirred this in to obtain more of an orange color, but this is optional. Sauce may be served warm or chilled. Spread over top of cake or serve on the side as cake is sliced. May garnish cake with remaining orange zest if desired.
Notes
- Be sure to spray the pan very well with no stick cooking spray.
- Allow pan to cool on wire cooling rack for 10 minutes. Invert onto serving platter.
- Sauce may be served warm or chilled. Spread over top of cake or serve on the side as cake is sliced. May garnish cake with remaining orange zest if desired.
- Crush the saffron threads into a powder before using. You can use a mortar and pestle to do this or just a teaspoon to grind them.
1/2 teaspoon Cardamon + 1/4 teaspoon Turmeric = 1/2 teaspoon saffron flavor.
This recipe was shared @ https://sweetlittlebluebird.com/ Week-end Potluck Party
