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

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Serves 12

  • by from Fine Cooking
    Issue 145

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.

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

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.

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

Photo: Scott Phillips

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.

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

I followed the recipe exactly. When I checked with tooth pick at 40 minutes it came out with no crumbs and I took it out. After 10 minutes it had sunk in the middle and was gooey. Was cooked around the outside. What could have gone wrong? I did use old cake flour but it had been in the freezer.

This cake was tasty and it was well received by my guests. I like a very fine cake texture and I felt this one was coarse. I weighed my flour so I know that I used the correct amount. If I make it again I will use all cake flour.

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