Orange Blossom Bundt Cake with White Chocolate Ganache

1. 1

   Preheat the oven to 350 degrees F. Grease a Bundt pan with cooking spray; if your Bundt pan isn't nonstick, oil it and dust with flour.

2. 2

   In a large bowl, combine the flour, cornmeal, baking powder and salt.

3. 3

   Whisk until well combined.

4. 4

   In another bowl, stir together the buttermilk, orange zest and orange blossom water.

5. 5

   In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light yellow and fluffy, about 5 minutes.

6. 6

   Reduce the speed and mix in the eggs, one at a time.

7. 7

   Mix in half the flour mixture, then all of the buttermilk mixture, and, finally, the remaining half of the flour; at each step, mix until just combined.

8. 8

   Pour the batter into the prepared Bundt pan.

9. 9

   Bake on the middle rack until golden brown and just beginning to pull away from the edges, 35 to 40 minutes.

10. 10

    Cool the cake in the pan on a rack for 20 minutes.

11. 11

    Meanwhile, make the ganache: Bring the cream to a simmer in a heavy-bottomed saucepan over medium heat, about 3 minutes.

12. 12

    While the cream is heating, combine the white chocolate chips, orange zest and orange extract in a heat-proof glass bowl, and set the bowl over the cream.

13. 13

    When the cream reaches a simmer, pour it over the chocolate and let sit for 1 minute to begin to melt; then stir with a rubber spatula until smooth.

14. 14

    Allow to cool slightly, about 10 minutes, stirring every couple minutes to ensure even cooling.

15. 15

    Invert the cake onto a rimmed plate and drizzle the top with ganache.

16. 16

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.