Orange Brown Sugar Glazed Cake

 Every once and awhile I like to try something a little harder and out of my comfort zone. Fine Cooking usually has a recipe that fits that mood. This recipe for a orange cake was calling my name for awhile and I must say from the rave reviews it got I will certainly have to make it again. It wasn’t even that hard to make, it looks like a long list of ingredients but went together fast and while I left off the whipped cream they suggested to serve on top everyone felt it didn’t need it. When you have an urge to bake something different try giving this a chance. It does call for cake flour and I wouldn’t sub myself as the softer flour gives it a nice crumb.

Orange Brown-Sugar-Glazed Cake 

For the cake

8 oz. (1 cup) unsalted butter, softened; more for the pan

12 oz. (scant 3 cups) unbleached cake flour (if you have a scale I would weigh it)

2-1/2 tsp. baking powder

3/4 tsp. table salt

2 oranges (about 9 oz. each)

1-1/2 cups granulated sugar

1 tsp. finely grated lemon zest (from 1lemon)

3 large eggs

1/4 tsp. pure vanilla extract

1/2  cup milk

1/3 cup fresh orange juice

For the glaze

1/4 cup fresh orange juice

1/4 cup packed dark brown sugar

1 Tbs. orange marmalade  (apricot would work also, or plum)

I tablespoon Grand Marnier Liquor (Optional)

Make the cake

Position a rack in the center of the oven and heat to 350°F. Butter the bottom and sides of a 9-inch springform pan. In a small bowl, whisk together the flour, baking powder, and salt.

Use a rasp-style grater to remove 1 Tbs. zest from the oranges. Juice one of the oranges to yield 1/4 cup juice.

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and orange and lemon zests on medium speed, scraping down the sides of the bowl as needed, until light and creamy, about 2 minutes. Add the eggs one at a time, beating after each addition just to combine. Add the vanilla, and beat briefly to combine.

In three additions and alternating with the milk and orange juice, add the dry ingredients, beating on medium speed after each addition and scraping down the sides of the bowl as needed. Pour the batter into the prepared pan, tap the pan on the counter a couple of times to remove air bubbles, and smooth the surface with a spatula.

Bake until the cake is just set in the center and golden brown, 40 to 45 minutes. (A toothpick in the inserted in the center of the cake may have a few crumbs clinging to it.) Check the cake during the last 10 minutes of baking; if it’s browning too much, tent it loosely with aluminum foil. Let the cake cool in the pan for 10 minutes, then slide a knife around the edge to release the cake, if necessary. Remove the side of the pan, and using a large cake spatula, transfer the cake from the pan to a cooling rack. Let cool.

Glaze the cake

Poke holes all over the cake with a toothpick in 3/4-inch intervals.

Combine the juice, sugar, and marmalade (works best with a tart jam or jelly) in a small saucepan over medium heat. Bring to a simmer, lower the heat to low, and whisk often until syrupy, about 10 minutes. Brush the glaze onto the cake, letting some drip down the sides.

nutrition information (per serving):
Calories (kcal): 460, Fat Calories (kcal): 220, Fat (g): 25, Saturated Fat (g): 15, Polyunsaturated Fat (g): 1.5, Monounsaturated Fat (g): 7, Cholesterol (mg): 110, Sodium (mg): 280, Carbohydrates (g): 56, Fiber (g): 0, Sugar (g): 33, Protein (g): 5