Orange almond sour cream cake
This Orange Almond Sour Cream Cake combines zesty orange, nutty almonds, and creamy frosting for a moist and flavorful dessert. Perfect for gatherings or as a personal treat, it's simple to make with a few key mixing steps and a short baking time.
Cook time 60 min
Prep time 45 min
Ingredients:
1 cup butter1.50 cups sugar
2 tbsp orange zest
4 eggs
1/2 cup sour cream
1 cup self-raising flour
1/2 cup almonds
1/3 cup almonds
1 cup cream cheese
1/3 cup powdered sugar
Indulge in the luscious and zesty flavors of our Orange Almond Sour Cream Cake – a perfect blend of tangy orange zest, nutty almonds, and creamy goodness. This delightful cake is moist, aromatic, and sure to impress at any gathering or as a splendid treat for yourself.
Instructions:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the orange zest to the butter-sugar mixture and mix well.
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next one. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add the sour cream to the mixture and beat until just combined.
- In a separate bowl, combine the self-raising flour and finely ground almonds.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Gently fold in the coarsely chopped almonds using a spatula.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once the cake has fully cooled, spread the cream cheese frosting evenly over the top of the cake.
- If desired, garnish with extra orange zest or a few almond slices for decoration.
- Slice and serve the cake at room temperature. Enjoy!
There you have it – a sophisticated yet simple Orange Almond Sour Cream Cake that brings together the best of citrus and nutty flavors in a moist, delicious treat. Follow these steps and tips for a baking success, and enjoy each delightful bite of this scrumptious cake.
Orange almond sour cream cake FAQ:
A 9-inch round cake pan is recommended for this recipe. Ensure it is greased and floured before pouring in the batter.
Bake the cake for 35-40 minutes in a preheated oven. Check for doneness by inserting a toothpick into the center; it should come out clean if fully baked.
Yes, you can substitute the sour cream with Greek yogurt or buttermilk for a similar texture and moisture level.
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it, where it can last for about a week.
Use blanched almonds or slivered almonds for the best results. For this recipe, finely grind half of the almonds while coarsely chopping the other half to add texture.
Cooking Tips:
- Ensure all ingredients are at room temperature before you begin for a smoother batter and better rise.
- Use fresh orange zest for maximum flavor impact.
- Don't overmix the batter once you add the flour to achieve a light and airy texture.
- Toast the almonds slightly before adding them to the batter to enhance their flavor.
- Allow the cake to cool completely before applying the cream cheese frosting to avoid melting and sliding.
Nutrition Facts
10 ServingsCalories 510kcal
Protein 9g
Carbohydrates 50g
Fiber 1.70g
Sugar 36g
Fat 30g
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