This reminds me of the flavour of an Orange Julius drink you get in the malls but in a moist, slicking cake. This is all Kosher and all delicious – and is a typical Jewish style coffee cake but with American panache. Perfect picnic dessert.
Zest of one orange, finely minced
Orange Glaze:
1/4 tsp salt
1 cup powdered sugar
Cake:
1/4 tsp Clabber Girl Baking Soda
1-2 tbsp as required, undiluted orange juice
1/2 cup unsalted butter
2 tsp Davis Baking Powder
1 cup sugar
1 1/2 cups all-purpose flour
2 eggs
1/4 cup undiluted, frozen orange juice (unsweetened)
3/4 cup sour cream
1/4 tsp orange food coloring, optional
2 tsp pure vanilla extract
powdered sugar for dusting or Orange Glaze
Preheat the oven to 350° F. Line a baking sheet with parchment paper. Generously grease a 9×5-inch loaf pan, an 8×4-inch loaf pan or 6-cup Bundt cake pan with non-stick cooking spray. In a mixing bowl, cream the butter and the sugar until fluffy. Add in the eggs, sour cream, orange zest and extracts and blend well. Fold in the dry ingredients, scraping the bottom of the bowl to make sure it is all blended. Remove one-third of the batter to a small bowl and using a small whisk, mix it with the undiluted orange juice. Mix in the orange food coloring. Spoon white batter into pan and then drop dollops of the orange batter on top of that and swirl briefly with a knife to marbleize. Bake until cake springs back when lightly touched with fingertips, about 45-65 minutes (depending on pans used). For the Orange Glaze, in a small bowl, blend the powdered sugar and the orange juice together to make a soft glaze. Once cake is cooled, dust with powdered sugar or drizzle on the glaze. Let the glaze set slightly and glaze with a second coat. Serves 10-12
Zest of one orange, finely minced
Orange Glaze:
1/4 tsp salt
1 cup powdered sugar
Cake:
1/4 tsp Clabber Girl Baking Soda
1-2 tbsp as required, undiluted orange juice
1/2 cup unsalted butter
2 tsp Davis Baking Powder
1 cup sugar
1 1/2 cups all-purpose flour
2 eggs
1/4 cup undiluted, frozen orange juice (unsweetened)
3/4 cup sour cream
1/4 tsp orange food coloring, optional
2 tsp pure vanilla extract
powdered sugar for dusting or Orange Glaze
Preheat the oven to 350° F. Line a baking sheet with parchment paper. Generously grease a 9×5-inch loaf pan, an 8×4-inch loaf pan or 6-cup Bundt cake pan with non-stick cooking spray. In a mixing bowl, cream the butter and the sugar until fluffy. Add in the eggs, sour cream, orange zest and extracts and blend well. Fold in the dry ingredients, scraping the bottom of the bowl to make sure it is all blended. Remove one-third of the batter to a small bowl and using a small whisk, mix it with the undiluted orange juice. Mix in the orange food coloring. Spoon white batter into pan and then drop dollops of the orange batter on top of that and swirl briefly with a knife to marbleize. Bake until cake springs back when lightly touched with fingertips, about 45-65 minutes (depending on pans used). For the Orange Glaze, in a small bowl, blend the powdered sugar and the orange juice together to make a soft glaze. Once cake is cooled, dust with powdered sugar or drizzle on the glaze. Let the glaze set slightly and glaze with a second coat. Serves 10-12