I’ve said it before, many times…
I’m not a cake person. I’m not a dessert person, really. If I want something sweet, it’s normally fruit. Or Swedish Berries.
But when we host dinner parties, I always try to have something simple for dessert. After all, lots of people love sweets.
Every now and then I surprise myself though, and find a recipe that I truly love. Like my Oreo cucpakes, for example. Or my banana chocolate chip muffins. I don’t claim to be a baker, but boy, are those awesome recipes.
I’m happy to report I have another to add to that list – this amazing orange cake that is just as tasty as it is pretty. Moist and mouth-watering, and –thankfully – easy!
I made it for a special occasion – my aunt JoJo and Uncle Stuff finally visited Ottawa and we had them for dinner. Luckily there were leftovers, even though we fed six people.
- 3 eggs
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 2 tsp vanilla
- 1.5 cups flour
- 1 tbsp grated orange zest
- 1-3/4 tsp (9 mL) baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup light sour cream
- 1/4 cup freshly squeezed orange juice
- 3/4 cup icing sugar
- 4 tsp freshly squeezed orange juice
- 2 tbsps grated orange zest (garnish - optional)
- In bowl, beat eggs with sugar until combined; whisk in oil and vanilla. Whisk together flour, orange zest, baking powder, baking soda and salt; stir into egg mixture alternately with sour cream, making 3 additions of flour mixture and 2 of yogurt. Stir in orange juice. Spread in parchment paper–lined 8x4 loaf pan. Bake in 350 degrees until cake tester inserted in centre comes out clean, 40 to 45 minutes. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Meanwhile, in small bowl, whisk sugar with orange juice; pour over loaf, spreading over top and letting drip down sides. Bake the remaining zest in oven until just crispy and sprinkle over glaze.