Friday, June 14, 2013

Orange Cake

Yield:  triple-layer, 8" or 9" round cake or approx 26-30 cupcakes

Ingredients
  • 3 ½ c. flour, all-purpose
  • 1 t. baking soda
  • ½ t. baking powder
  • ½ t. salt
  • 1 c. salted butter, softened (2 sticks)
  • 2 c. sugar
  • 3 eggs
  • 2 T orange zest (1-2 large oranges)
  • ½ c. orange juice (juice from 1 large orange)
  • 1 t. orange extract
  • 1 ½ t. vanilla extract, clear
  • 2 c. plain yogurt or sour cream

Instructions
  1. Preheat oven to 350°F.  Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners.
  2. Combine dry ingredients (flour, baking soda, baking powder, salt) in medium bowl; set aside.
  3. In large mixing bowl cream butter, add sugar until smooth.  Add eggs one at a time, beat thoroughly after each addition then beat until fluffy.
  4. Add orange zest and fresh orange juice; mix well.  Add orange extract, mix.  Add vanilla extract, mix.
  5. Alternately add flour and yogurt.  Mix well, until just combined.
  6. Batter is thick.  Divide evenly among 8" rounds or fill cupcake tin 3/4 full - use an ice cream scoop.
  7. Bake cakes approx. 32-37 minutes; bake cupcakes approx. 21-25 minutes.
  8. Cool cake rounds for 10 minutes before removing cake to cooling rack; remove cupcakes after allowing to cool 4-5 minutes.
  9. Batter does not rise significantly.
  10. Frost when completely cool.

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