Bundt Cake with Philadelphia Cream Cheese and Orange

During the winter holidays, the kitchen becomes the quietest, most magical corner of the house. The scent of orange drifts through the air and the warmth of the oven fills the space. A soft, light cake slowly takes shape, rising into a perfect Christmas tree, ready to bring a little festive cheer to the table.

It’s not here to impress with extravagance, but to delight in a simple, homemade way. This is a cake for slow afternoon moments, for coffee that isn’t rushed and for those times when the holidays mean peace, not hurry.

Ingredients

• 125 g butter

• 250 g fresh cheese, I used Philadelphia

• 10 g vanilla sugar

• 150 g icing sugar

• 5 eggs

• Zest and juice of 1 orange

• 10 g baking powder

• 300 g plain flour

  
  

Method

1. Melt the butter over a low heat and leave to cool slightly. In a separate bowl, beat the fresh cheese, vanilla sugar and icing sugar until creamy. Add the egg yolks one at a time, mixing briefly after each addition.

2. Add the orange zest and juice (about 60 ml), then the melted butter and mix briefly. Fold in the sifted flour with the baking powder. Finally, gently fold in the beaten egg whites using a spatula.

3. Grease and flour a bundt tin thoroughly. Pour in the batter and bake for 35–45 minutes at 180°C (fan oven 160°C / 350°F), until nice golden in colour.

Festive Notes & Decoration Tips

You can enhance the Christmas tree shape with simple decorations. Dust with icing sugar for a snowy effect, or lightly drizzle with a thin glaze made from icing sugar and orange juice. For a finishing touch, sprinkle a little grated orange zest or place a few mint leaves simple, but very effective.

If serving to guests, it also looks lovely with slices of orange or a few dried cranberries for a festive detail.

If you try this recipe, I’d love to see your version.

Tag me @smikiscorner and share the love.

Kuglof s Philadelphia Krem Sirom i Narandžom

Tokom novogodišnjih praznika, kuhinja postaje najtiši i najlepši kutak doma. Miris narandže u zraku, dok nas pećnica ušuškava svojom toplinom. Polako, gotovo tiho, biskvit se oblikuje, raste u savršen oblik jelke, koja se nežno uzdiže u kalupu. Ovaj kolač nije tu da se hvali veličinom, već da oduševi svojom jednostavnošću i domaćim šarmom.

Ovo je kolač za ona popodneva kada se šolje toče tek skuvanom, još vrućom kafom, za poslepodnevne trenutke kada je vreme stalo, a praznici znače mir a ne žurbu.

Sastojci

• 125 gr maslaca

• 250 gr svežeg sira

• 1 vanili šećer

• 150 gr šećera u prahu

• 5 jaja

• korica i sok jedne narandze

• 1 vrecica prašak za pecivo

• 300 gr brašna

Priprema

1. Maslac rastopite na laganoj vatri i ostavite da se prohladi. U posebnoj posudi pjenasto umutite sveži sir, vanilin šećer i šećer u prahu. Dodati jedno po jedno žumance, muteći nakon svakog dodavanja.

2. Dodati koricu i sok narandže (oko 60ml), zatim rastopljeni maslac i kratko izmiksati. Umešajte prosijano brašno pomešano s praškom za pecivo. Na kraju, lagano spatulom umešati umućeni sneg od belanjaka.

3. Kalup za kuglof dobro nauljiti i pobrašniti. Izliti smesu i pećite oko 35-45 minuta na 180°C.

Praznična napomena & saveti za dekoraciju

Kolač u obliku drvca možete dodatno naglasiti jednostavnom dekoracijom. Pospite ga šećerom u prahu za efekat snežnog drvca ili ga lagano prelijte tankom glazurom od šećera u prahu i soka od narandže. Za završni dodir dodajte malo rendane narandžine korice ili nekoliko listića mente diskretno a vrlo efektno.

Ako kolač služite gostima, lepo izgleda i uz kriške narandže ili nekoliko suvih brusnica kao praznični detalj.

Ako isprobate ovaj recept, volela bih da vidim vašu verziju.

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