Air Fryer Red Plum Orange Bundt Cake
My air fryer plum orange bundt cake recipe is what you have been waiting for. The perfect recipe to make a slightly smaller bundt cake in the air fryer and save energy and money. Part of my Baking On A Budget series.
Equipment
- Digital scales or measuring cups
- Measuring Spoons
- Stand/Hand-mixer
- Sieve
- Smaller Bundt Pan (Mine is a Kugelhopf Pan & 6½″ (17cm)*** see notes)
- Lining Paste/Cake Goop (Homemade Lining Paste/Cake Goop, butter & flour, or Cake release spray - see notes)
- Timer
- Wooden Cocktail stick
- Cooling rack
- 2 Small Bowl (for making glaze & flour-coating plum pieces)
- Zester
- Knife & chopping board
- Silicone/Plastic/Rubber Spatula
Ingredients
- 112 grams Butter – unsalted, cubed and softened. (4 oz, ½ cup)
- 112 grams Caster Sugar (Extra/Super Fine Sugar, 4 oz, rounded ½ cup)*
- 3 Medium Eggs (US – Large to Extra Large)
- 142 grams Plain Flour (5 oz, 1 cup + 2 tbsp All Purpose Flour*)
- 1¾ tsp Baking Powder
- 2 tsp Ground Ginger
- ⅛ tsp Ground Anise
- Splash of Vanilla Extract (optional - make homemade vanilla extract)
- 1 tsp Orange Extract
- 2 tbsp Orange Juice
- ½ Orange Zest (from ½ orange)
- 122 grams Red plums (About 4 firm plums, 4⅓ oz when chopped)
For The Orange Glaze:
- 125 grams Icing Sugar (4½ oz, 1 cup, Powdered Sugar)
- 1½ tsp Orange Extract
- Orange Juice (from orange)
- ½ Orange Zest
Instructions
Before Starting
- Before preparing the batter, weigh/measure the butter & cut into small cubes (about 1cm, ⅓") for the butter to soften quicker. Short on time, try this hack for softening butter in about 12 minutes.
- Remove the stone from the plums and chop in small pieces (about 1cm, ⅓") before washing in warm water. Then pat dry in-between kitchen paper/paper towel and leave to the side.
Prepare Cake Batter
- Add the softened butter to the mixing bowl with the sugar, & use a hand-mixer or stand-mixer to 'Cream' together.
- Add one egg at a time to the mixture, mixing well in-between each addition. Sieve over the flour & baking powder. Then add in the ground ginger & anise, followed by half the orange zest, 1 tsp orange extract & the 2 tbsp orange juice. Mix together just until all combined. Note it will be a very thick batter.
- Place the dry plum pieces in a small bowl and add 1 - 2 tbsps of flour to coat the fruit. Add a few tbsps of the flour-coated fruit to the cake batter & gently fold in, using a rubber, silicone or plastic spatula. Repeat until all plum pieces are incorporated.
- Heat the air fryer to 170°c/325°f if your machine requires a pre-heat. (150°c if using a fan assisted oven instead of air fryer, or gas mark 3)
Prepare The Bundt Pan/Tin
- Generously grease your bundt pan with homemade lining paste (cake goop), cake release spray, or butter & flour. If using lining paste, brush on in upward strokes and apply 2 coats, paying attention to all the nooks & crannies.
Bake The Air Fryer Bundt Cake
- Gently spoon the prepared cake batter into the greased bundt pan & level off with a spoon, before tapping the pan a few times on the counter/worktop. Place the cake in air fryer basket and bake @ 170°c/325°f for 20 minutes. (150°c fan assisted oven instead of air fryer, or gas mark 3).
- Increase temperature to 180°c/350°f, (160°c fan oven/Gas Mark 4) & continue baking for another 6 minutes. (If the top is set and golden, cover).
- Place baking/parchment square on top of the cake & base of a loose bottom pan or tart tin & carefully hold everything together to turn over so you can have the bundt pan in the air fryer upside-down. (**Please note, if you have a deeper air fryer where the bundt pan is not touching the bottom, or a front opening air fryer with the cake baking on a centre shelf, you might not need to turn over, but still cook further).
- Continue baking @ 180°c/350°f, (160°c fan oven/Gas Mark 4) for another 6 - 9 minutes till cooked all the way through. If using a food thermometer, you want at least 99°c (210°f). Leave to cool on a cooling rack with base of bundt at the top for 30 minutes, before lifting off the tin. Leave a little to cool a bit more before decorating.
Glazing The Cake
- Add sieved icing/powdered sugar to a small bowl before adding in orange extract & 1 or 2 little squeezes of the orange & mix until a thick paste is formed. Then very gradually add in small drops (about ¼ tsp worth of orange juice at a time) until you have a thick but pourable glaze. Add a little zest for colour if you like. (See video)
- Place the cooled cake on 4 little squares of paper on top of a cake stand/serving plate & very slowly spoon glaze onto the top-most part of the cake, letting glaze drip into the centre. Next use a small spoon to work your way outwards, letting glaze slowly drip down one grove at a time. Use a cocktail stick to encourage the drip down. Continue adding more drips or just keep the glaze on top and reserve some glaze to serve with a slice. Add orange zest to the top & then leave to set before slicing.
Serving & Storing
- Serve with tea or coffee or with some cream/ice-cream on the side.
- Store the bundt cake in an airtight container such as a cake or cookie tin. A cake dome also works well and will last at least 3 days. The cake can also be frozen in individual slices, wrapped in parchment paper then cling film/plastic wrap or foil and in a labelled food bag for up to 3 months1.
Notes
US/Canadian ingredient equivalents listed in the ingredients section as well as more details before this Recipe Card.
Caster sugar equivalent is Extra/Super Fine Sugar, but you can process some granulated sugar instead. See my UK sugar comparison photo before this Recipe Card.
Bundt Pan - See before this Recipe Card for more details & photos of the pan used. But basically a 'Kugelhopf Pan'. 6.5" (17cm) at its widest end, depth of 3.5" (9cm), inner tube diameter 2" (cm) approximately a 5 - 6 cup pan capacity.
Recipe Yield - you will get at least 10 slices from this cake, provided you don't cut really large chunks.
Please see the main recipe blog for more information & step-by-step instructions & photos.
All cake recipes can be found on my Cake Page.
To rate the recipe or leave feedback, please scroll all the way to the bottom of the main recipe post. Many thanks.
(**Fresh cranberry orange version below, more photos & rhubarb version, including amounts, before Recipe Card).
Read my Cello double air fryer review.
Nutritional Information - based on using all ingredients as listed & from 1 slice from a yield of 11 equal slices. Bigger or smaller slices & these values will change. All information approximate and from website MyFitnessPal.com.
Bundt Pan - See before this Recipe Card for more details & photos of the pan used. But basically a 'Kugelhopf Pan'. 6.5" (17cm) at its widest end, depth of 3.5" (9cm), inner tube diameter 2" (cm) approximately a 5 - 6 cup pan capacity.
Recipe Yield - you will get at least 10 slices from this cake, provided you don't cut really large chunks.
Please see the main recipe blog for more information & step-by-step instructions & photos.
All cake recipes can be found on my Cake Page.
To rate the recipe or leave feedback, please scroll all the way to the bottom of the main recipe post. Many thanks.
(**Fresh cranberry orange version below, more photos & rhubarb version, including amounts, before Recipe Card).
Read my Cello double air fryer review.
Nutritional Information - based on using all ingredients as listed & from 1 slice from a yield of 11 equal slices. Bigger or smaller slices & these values will change. All information approximate and from website MyFitnessPal.com.
Nutrition Facts
Air Fryer Red Plum Orange Bundt Cake
Serving Size
1 slice
Amount per Serving
Calories
233
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
67
mg
22
%
Sodium
160
mg
7
%
Potassium
48
mg
1
%
Carbohydrates
33
g
11
%
Fiber
1
g
4
%
Sugar
23
g
26
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.