Friday, May 31, 2013
I absolutely love getting together and baking with my mom! She taught me so many skills in the kitchen growing up, how important it was to cook dinner every night, and even allowed me to test out different and new things. For example, random hand pies with left over crust... :)
She has been sweet and supportive in everything I do in the kitchen and always encourages me to try new things.
When she asked to create this whole orange cake she had found in the Sunset magazine, I knew we had to make it!
Plus, any excuse for baking and wine right?
For the Cake:
1 cup unsalted butter, softened
1 1/4 cups sugar
3 large eggs
2-3 oranges, cut into quarter sized chunks
2 1/2 cups flour
1/4 teaspoon each of salt and baking soda
1/2 teaspoon baking powder
For the Glaze:
1 1/2 cups powdered sugar
2 Tablespoons orange juice plus 1 teaspoon
Preheat oven to 325 degrees and lightly spray a 10" bundt pan with cooking spray.
In a food processor, pulse the orange wedges until mostly smooth, with some chunks, and not pureed. Set aside.
With a hand mixer, in a large bowl, beat the butter and sugar on medium speed until creamy. Add in the eggs and beat one at a time until combined. Add 1 1/2 cups of the orange mixture in with the butter mixture and beat until smooth. Add in the flour, salt, baking soda, and baking powder and mix until combined.
Spread the batter evenly into the prepared bundt pan and bake for 55 minutes or until a toothpick inserted in the center comes out with very little crumb.
Cool in the pan for 15 minutes then invert onto serving dish.
Let cool completely. Then, in a small bowl, whisk together the powdered sugar and orange juice. Drizzle over cooled cake, slice and service.
The whole oranges gives the cake the taste of orange marmalade and makes it oh so moist.
This is a delicious breakfast cake! Enjoy everyone!
