ORANGE SOUR CREAM POUND CAKE
Orange Sour Cream Pound Cake is a perfectly simple, easy-to-make dessert. Use fresh oranges when you make this citrus glaze pound cake recipe!
Provided by Chrissie (thebusybaker.ca)
Categories Dessert
Time 1h35m
Number Of Ingredients 11
Steps:
- Preheat your oven to 325 degrees Fahrenheit.
- Grease a loaf pan with butter and add a piece of parchment paper along the bottom and up two of the sides for easy removal. Grease the parchment paper as well, just to be sure nothing sticks.
- Add the butter to the bowl of your stand mixer fitted with the paddle attachment and mix on high speed until the butter becomes pale in colour (about 4-5 minutes).
- Add the sugar and beat on high speed until the mixture is extra light and fluffy (about 7-10 minutes, stopping to scrape down the sides of the bowl every few minutes). The mixture should turn a very pale yellow colour and be quite fluffy after 7 minutes.
- Beat in the eggs one at a time and continue beating on high speed for about 5-6 minutes after they've all been added to incorporate even more air into the batter.
- Add the sour cream and the vanilla to the bowl and beat for another minute or so, scraping down the sides of the bowl to make sure everything is incorporated.
- Add the orange zest and beat on high speed until combined.
- Add the flour and salt to the mixing bowl and fold it into the wet ingredients by hand using a rubber spatula. Be sure to do this carefully so you don't deflate the batter as the flour is incorporated. Folding requires that you scrape the bottom of the bowl and use an "up and over" motion. Do not stir, as this will break the air bubbles you've created by beating the ingredients up until this point. This cake contains no leavening agent, so the bubbles in the batter are what will keep it from sinking in the middle as it bakes.
- Carefully scrape the batter into the loaf pan you've prepared.
- Bake for 65-75 minutes at 325 degrees Fahrenheit. After 65 minutes, test the cake by gently inserting a wooden skewer in the centre. If it comes out clean, it's done! If not, return the cake to the oven for another 5 minutes and test again.
- When the cake is done, remove it from the oven and let it rest in the pan for about 10 minutes.
- Remove it from the loaf pan using the parchment paper to a wire rack to cool completely before glazing.
- Whisk together the powdered sugar and orange juice and zest until the desired consistency is reached. It should be thick, but easy to drizzle. If necessary, add a bit more powdered sugar or orange juice (1/2 teaspoon at a time) until the desired consistency is reached.
- Drizzle the glaze over the cake once it has cooled completely and decorate with a few orange slices.
- Slice and serve .
Nutrition Facts : ServingSize 1 serving, Calories 421 kcal, Carbohydrate 52 g, Protein 5 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 135 mg, Sodium 157 mg, Fiber 1 g, Sugar 37 g
SOUR CREAM ORANGE CAKE 1965
Make and share this Sour Cream Orange Cake 1965 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 1h
Yield 1 9 x 13 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Grease heavily and flour a 9 x 13 cake pan. Set aside.
- Cream butter or margarine with the sugar until light and fluffy.
- Add in the orange zest and beat well.
- Add eggs one at a time, beating after each one is added.
- Measure then sift the flour with soda three times.
- Add the flour alternately with the sour cream and orange juice into the creamed sugar butter mixture.
- Fold in the dates, nuts and raisins.
- Pour into prepared pan and bake in preheated oven for 35 minutes, or until almost done.
- Combine the honey with the 1/3 cup orange juice, and pour evenly over the almost baked cake.
- Keep in the oven baking for at least another 6 minutes longer until tester shows done.
- Cool in pan on wire rack.
Nutrition Facts : Calories 415.8, Fat 19.8, SaturatedFat 10.4, Cholesterol 74.2, Sodium 210.4, Carbohydrate 57.2, Fiber 1.6, Sugar 37.3, Protein 5.2
ORANGE SOUR CREAM POUND CAKE
It seems like a lot of work, but it is really quite simple. The cake turns out very moist and tasty. It would make a fine breakfast bread. Bringing the key ingredients up to room temp really helps.
Provided by LilPinkieJ
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Bring butter, eggs & sour cream to room temperature. Grease and lightly flour a loaf pan or bundt pan.
- In a bowl stir together flour, baking powder and soda; set aside.
- In a large bowl beat butter with an electric mixer on medium to high speed about 30 seconds or till softened. Gradually add sugar, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total or till very light and fluffy.
- Add vanilla and almond extract. Add eggs, one at a time, beating on low to medium speed for 1 minute after each; scrape bowl often. Alternately add flour mixture and sour cream, beating on low speed just till combined. Gently fold in orange zest into the batter.
- Spread batter in the prepared pan. Bake in a 325F oven for 60-70 minutes or till cake tests done with a knife or toothpick. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely.
Nutrition Facts : Calories 194.9, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 89.2, Carbohydrate 28.8, Fiber 0.5, Sugar 16.8, Protein 2.6
SOUR CREAM ORANGE CAKE
This recipe I found in an Alzheimer's cookbook (produced to raise money for this worthy cause). It is a wonderfully moist cake which I have made often and, when our daughter had her catering business, it was very popular. Keeps well and also freezes, but usually it never lasts that long!
Provided by waynejohn1234
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour, baking powder, baking soda and salt.
- Cream butter and sugar until very light and fluffy.
- Beat in egg yolks and rinds.
- Sift dry ingredients into creamed mixture, alternating with sour cream.
- Do not overbeat.
- Beat egg whites until stiff but not dry.
- Fold in with a rubber spatula.
- Oven 325.
- well greased Bundt or tube pan.
- Bake approximately 1 hr.
- Cool 10 minutes and then turn cake onto a plate with a rim.
- Orange Syrup.
- Combine:.
- 1/2 cup orange juice, fresh.
- 2 tablespoons lemon juice.
- 1/2 cup white sugar.
- Bring to a boil and simmer about 3 mins.
- Slowly pour hot syrup over cake, allowing time for it to soak it.
Nutrition Facts : Calories 411.7, Fat 25, SaturatedFat 15.2, Cholesterol 122.4, Sodium 384.8, Carbohydrate 42.8, Fiber 0.6, Sugar 20.3, Protein 5.1
ORANGE SOUR CREAM CAKE
This little cake is a very moist orange-flavored cake baked in a regular 8-inch square pan. The cake has a tight, tender crumb and is not too sweet, meaning that you can serve up some generous slices to munch on..lol...instead of frosting, this cake is topped with an ultra-simple glaze that makes it even more moist and tender,...
Provided by Cassie *
Categories Cakes
Time 55m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350F. Lightly grease an 8-inch square baking pan.
- 2. In a medium bowl, whisk together flour, baking powder and salt.
- 3. In a large bowl, cream together butter, sugar and orange zest until light. Add in eggs one at a time, and beat mixture until smooth and well-combined. Mix in one third of the flour mixture, followed by the sour cream. Mix in another third of the flour mixture, followed by the orange juice. Stir in all remaining flour, mixing until no streaks of dry ingredients remain.
- 4. Pour into prepared pan. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
- 5. Topping: While the cake is baking,whisk together glaze ingredients in a small bowl. Use a spoon to drizzle the glaze evenly over the cake. Allow glaze to soak in while cake cools. Allow cake to cool completely before slicing. This is a very moist, delicious little cake..I am going to double it the next time, and bake in a 13x9 cake pan..It's that good!
ORANGE SOUR CREAM CAKE WITH BLUEBERRY COMPOTE
This deeply tender orange cake is the perfect backdrop for a vivid sauce made of blueberries, sugar, lemon juice and cornstarch. The cake and syrup are both quite simple to make (you'll have to pull out your mixer though), and the syrup keeps for several days in the refrigerator. After the cake is long gone, you can enjoy the remainders drizzled over vanilla ice cream or layered with plain yogurt.
Provided by Matt Lee And Ted Lee
Categories cakes, dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- To prepare the cake: Preheat oven to 350 degrees. In bowl of a mixer with a paddle attachment, combine flour, sugar, baking powder, baking soda, orange rind and salt. Cut butter into small pieces and add to bowl. Mix at low speed until crumbly.
- Add 1/4 cup sour cream. Mix at medium speed until smooth and paste-like. Scrape bowl, and add remaining 1/4 cup sour cream and egg yolks. Beat at high speed for 1 minute. Scrape bowl, and add orange extract and vanilla extract. Beat at high speed until light and fluffy, about 1 more minute.
- Butter the bottom and sides of an 8-inch cake pan, and line the bottom with a piece of parchment paper cut to fit. Scrape batter into pan, and smooth with a spatula. Bake until top is golden brown and a toothpick inserted in center of cake comes out clean, about 30 to 35 minutes. Remove from oven. Cool.
- To prepare compote: In a medium glass, enameled or other nonreactive saucepan, combine lemon juice, cornstarch and sugar. Mix until smooth. Add blueberries, vanilla extract, elderberry essence and salt. Stir gently to mix. Place over medium-low heat, and simmer just until liquid thickens and blueberries darken in color. Remove from heat, and transfer to a bowl.
- To serve, remove cake from pan. Slice, and serve topped with blueberry compote.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 7 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 269 milligrams, Sugar 39 grams, TransFat 1 gram
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