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Orange Pound Cake with Orange-Caramel Sauce by Vernalisa

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  • Orange Pound Cake with Orange-Caramel Sauce by Vernalisa

    Posted November 07, 2005 10:25 AM

    Orange Pound Cake with Orange-Caramel Sauce

    Vegetable cooking spray
    1-1/2 cups all-purpose flour
    1/2 teaspoon salt
    1/4 teaspoon baking powder
    1/4 teaspoon baking soda
    1 large orange
    1 cup sugar
    1/2 cup buttermilk or sour milk*, at room temperature
    1/2 teaspoon vanilla extract
    1/4 cup butter, softened (no substitutes)
    1 large egg
    2 large egg whites
    2 tablespoons water
    1/4 cup sugar

    1. Heat oven to 350 degrees F. Lightly coat a 9x5-inch loaf pan
    with vegetable cooking spray. Sift together flour, salt, baking
    powder and baking soda in a medium bowl; set aside.
    2. With vegetable peeler remove peel from orange; coarsely chop.
    Cut orange in half and squeeze 1/2 cup juice. Process the 1 cup
    sugar and the orange peel in a food processor, pulsing until peel
    is finely chopped. Combine buttermilk, 1/4 cup of the orange
    juice and vanilla in a small glass measuring cup. (Reserve
    remaining juice for caramel sauce.)
    3. Beat butter and orange-sugar mixture in a large mixer bowl on
    medium-high speed until combined. Beat in egg and egg whites, one
    at a time, beating well after each addition. Reduce speed to low
    and gradually add flour mixture alternately with buttermilk
    mixture, beginning and ending with flour mixture.
    4. Spoon batter into prepared pan. Bake 35 to 40 minutes, until a
    toothpick inserted in center comes out clean. Cool in pan on wire
    rack 15 minutes. Invert cake and remove pan; invert again and
    cool completely.
    5. Make Orange-Caramel Sauce: Meanwhile, combine water and the
    1/4 cup sugar in a small saucepan; stir with a wooden spoon until
    sugar is moistened. Bring to simmer over medium-low heat; cover
    and simmer 2 to 3 minutes or until sugar dissolves. Uncover and
    cook 5 to 6 minutes, until sugar turns amber. Remove from heat
    and slowly stir in reserved orange juice (mixture will bubble
    vigorously). Return to heat and cook, stirring, until sugar
    dissolves. Cool; serve with cake. Makes 12 servings.
    6. *Note: To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon
    juice or vinegar in a glass measuring cup. Add enough milk to
    make 1/2 cup liquid; stir. Let the mixture stand for 5 minutes
    before using it in a recipe.