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Recipe

Orange and Brown-Sugar-Glazed Cake with Orange-Flecked Whipped Cream

Scott Phillips

Servings: 12

Surprisingly light and airy, the cake on its own would make a delightful snack or breakfast treat. Brush on the glaze and pile on the whipped cream, though, and you have an impressive dessert.

Ingredients

For the cake

  • 8 oz. (1 cup) unsalted butter, softened; more for the pan
  • 12 oz. (scant 3 cups) unbleached cake flour
  • 2-1/2 tsp. baking powder
  • 3/4 tsp. table salt
  • 1-1/2 cups granulated sugar
  • 1 Tbs. finely grated orange zest
  • 1 tsp. finely grated lemon zest (from 1 lemon)
  • 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

For the whipped cream

  • 1 cup heavy whipping cream, well chilled
  • 1 Tbs. confectioners’ sugar
  • 1/4  tsp. finely grated orange zest
  • 1 Tbs. Grand Marnier, optional

Nutritional Information

      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

Preparation

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.
  • 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 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.

Make the whipped cream and serve

  • In a stand mixer fitted with the whisk attachment or in a bowl using a hand mixer, whip the cream on medium speed until it starts to thicken, about 2 minutes. Add the sugar and zest, raise the speed to medium high, and continue to whip until medium soft peaks form, about 2 minutes more. Serve the cake with the whipped cream.

Make Ahead Tips

After glazing, the cake can be wrapped in plastic and kept at room temperature for up to 2 days before serving.

Tip

Give whipped cream a boozy boost—and more orange flavor—by adding 1 Tbs. Grand Marnier or similar liqueur while whipping.

Reviews

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Reviews

  • DonnaPF | 05/20/2017

    The cake took longer to bake than expected, but came out OK. I thought it was a bit dry, and the glaze stayed on top, so next time I'll cook the glaze shorter time so it soaks into the cake more. We actually made more syrup, adding Triple Sec, and spooned some over slices at serving.

  • divi2 | 04/01/2017

    Excellent cake. Followed directions exactly. I would probably put a parchment collar on the pan. The cake did not overflow however it did roll on the top of the pan a little. I used the correct size pan but it was not a spring form - it had a push up bottom only.

  • Bpeek | 02/07/2017

    This was a perfect cake for me. The crispy-ness of the cake and that sensation glaze. I loved it.

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