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| Orange Sunshine State Cake |
Welcome back to my series, Gourmet with Dana. My sister-in-law Dana prepared many of the delicious dishes in this series as a feast for my mother's birthday earlier this month, and I asked her to share her wealth of culinary expertise.
Orange "Sunshine State" Cake
Ingredients:
- 2 sticks salted butter, softened
- Zest of two large oranges
- 2 cups sugar
- 6 eggs
- 3 cups cake flour
- 1 Tbsp baking powder
- 1/2 cup sour cream
- 1 cup orange juice
- 1 tsp vanilla
Instructions:
- Preheat oven to 300 degrees; grease and flour 2 8″ cake pans. Sift together cake flour and baking powder; set aside.
- Mix butter, sugar, and zest in a mixer with a paddle attachment ; mix on medium high until the mixture gets fluffy.
- Add eggs, one at a time, to the butter/sugar mixture. Add in 1/3 of the dry ingredients and mix until just combined; then add 1/2 of the orange juice and 1/2 of the sour cream and mix until combined. Add 1/2 of remaining dry ingredients to batter and mix, then add remaining sour cream and orange juice, finishing with dry ingredients. Mix until combined. Pour evenly into cake pans.
- Bake for approximately 60 minutes, or until edges of cake are pulling away from pan and a tester inserted into the middle comes out clean.
- Cool in pans for 10 minutes; then flip out onto cooling rack and let cool completely. Fill with orange curd and frost with cream cheese orange frosting. Garnish with orange slices for decoration.
Orange Curd
Ingredients:
- Finely grated zest of 4 oranges
- 1 1/2 cups sugar
- 1/4 pound salted butter, at room temperature
- 4 extra-large eggs, at room temperature
- 1/2 cup freshly squeezed orange juice
- Instructions:
- Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and pass curd through a strainer to strain out any curdled egg; refrigerate.
Orange Cream Cheese Frosting
Ingredients:
- 2 blocks cream cheese, softened
- 2 sticks salted butter, softened
- 2 cups powdered sugar
- 1 tbsp orange extract (or more if desired)
Instructions:
Beat together all ingredients until well incorporated.
If you are looking for an easier version using boxed cake mix, pudding, and whipped topping, check out this one at All Recipes: Orange Sunshine State Cake.
Again, the other posts in this series are:
- Shrimp Bisque {and} Salt Crusted Roast Beef with Mushrooms
- Fall Harvest Quinoa with Butternut Squash {Vegan Recipe}
Blessings,
Virginia Knowles
Ann Kroeker's Food on Fridays
and these blog link-ups...
- Domestically Divine on Tuesday
- Raising Homemakers on Wednesday
- Whole-Hearted Home on Wednesday
- Ann Kroeker's Food on Fridays
- Funki Planet
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| Ann Kroeker's Food on Fridays |
and these blog link-ups...
- Domestically Divine on Tuesday
- Raising Homemakers on Wednesday
- Whole-Hearted Home on Wednesday
- Ann Kroeker's Food on Fridays
- Funki Planet
