Orange sour cream cake
This Orange Sour Cream Cake combines the zesty brightness of oranges with the moist richness of sour cream for a delicious dessert. It's easy to prepare, making it perfect for any occasion.
Cook time 55 min
Prep time 40 min
Ingredients:
1 tbsp butter1 cup sugar
3 eggs
2 tsp vanilla extract
1/4 cup self-raising flour
1/4 cup all-purpose white wheat flour
3/4 cup sour cream
2 tbsp orange zest
1 tbsp orange juice
1/2 cup water
1 cup powdered sugar
The Orange Sour Cream Cake is a delightful dessert that combines the zesty flavor of oranges with the rich creaminess of sour cream. It’s perfect for any occasion, from casual get-togethers to festive celebrations. Follow this recipe to create a moist, flavorful cake that’s sure to impress your guests.
Instructions:
- In a large mixing bowl, cream 1 tablespoon of butter with 1 cup of sugar until the mixture is fluffy and light. You can do this using a hand mixer or stand mixer on medium speed.
- Add the 3 eggs one at a time, mixing well after each addition. Then, add 2 teaspoons of vanilla extract and continue to mix until everything is well combined.
- In a separate bowl, combine 1/4 cup of self-raising flour and 1/4 cup of all-purpose white wheat flour.
- Gradually add the flour mixture to the wet mixture while alternating with 3/4 cup of sour cream. Begin with the flour mixture and end with the flour mixture. Mix until just combined.
- Fold in 2 tablespoons of orange zest and 1 tablespoon of orange juice into the batter, stirring gently to ensure even distribution.
- Pour the cake batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once the cake has finished baking, remove it from the oven and let it cool in the pan for 10 minutes.
- Transfer the cake onto a wire rack placed over a baking tray or sheet of parchment to catch any drips.
- While the cake is still warm, pour the glaze over the top, allowing it to drizzle down the sides.
- Slice the cake and serve it as desired.
There you have it, a delicious Orange Sour Cream Cake with a perfect balance of tangy citrus and creamy richness. By following these steps and tips, you’ll create a cake that’s not only beautiful to look at but also delectable with every bite. Enjoy your baking, and happy eating!
Orange sour cream cake FAQ:
A standard 9-inch round cake pan is recommended for this recipe. Ensure it is well-greased or lined with parchment paper to prevent sticking.
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. This typically takes about 25-30 minutes in a preheated oven.
Yes, you may substitute the sour cream with plain yogurt for a similar texture. If you don't have self-raising flour, you can use all-purpose flour and add 1 teaspoon of baking powder per 1/4 cup of flour.
Store any leftover cake in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.
If you don’t have powdered sugar, you can make a simple glaze with granulated sugar, but you'll need to blend it into a fine powder first. Alternatively, you can sprinkle it with more orange zest or a light dusting of cocoa powder for a different flavor.
Cooking Tips:
- Make sure all your ingredients are at room temperature before starting. This ensures they mix together more evenly and you get a smoother batter.
- When zesting the orange, be careful to only get the outer colorful skin and avoid the white pith, which can be bitter.
- Use fresh orange juice for the best flavor. One medium orange should yield about the right amount of juice and zest needed for this recipe.
- When combining the wet and dry ingredients, do not overmix. Overmixing can lead to a denser, tougher cake.
- If you don't have self-raising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to 1 cup of all-purpose flour. For this recipe, adjust the quantities accordingly.
- Allow the cake to cool completely before frosting or adding a glaze. This will help the glaze to set properly and not run off the cake.
Nutrition Facts
6 ServingsCalories 390kcal
Protein 5g
Carbohydrates 70g
Fiber 0.35g
Sugar 60g
Fat 10g
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