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

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This cake was so awesome, and it took me by surprise. I thought it would be fine, but it was outstanding. This will go in my permanent recipe box. John gave it a 9.5, so we will stick with that rating. Anyway, the recipe came from Fine Cooking magazine, and I will put my note below in bold.

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

  • by Jamie Schler from Fine Cooking
    Issue 145

 

For the cake
  • 8 oz. (1 cup) unsalted butter, softened; more for the pan
  • 12 oz. (scant 3 cups) unbleached cake flour I measured mine by oz.
  • 2-1/2 tsp. baking powder
  • 3/4 tsp. table salt
  • 2 oranges (about 9 oz. each) You are taking 1 Tbs. of zest off of these (I packed my zest), and then you juice the rest for the cake and glaze
  • 1-1/2 cups granulated sugar I cut this down by 1/4 cup
  • 1 tsp. finely grated lemon zest (from 1lemon) I just used the whole lemon’s worth of zest
  • 3 large eggs
  • 1/4 tsp. pure vanilla extract I doubled this
  • 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 I used light 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 I increased this
  • 1 Tbs. Grand Marnier, optional I didn’t add this.

Instructions and recipe found at:

http://www.finecooking.com/recipes/orange-brown-sugar-glazed-cake.aspx

Essentially, you combine the dry ingredients, and then whisk the butter, sugar, eggs, vanilla and zests together until light and creamy. As a reminder, you add the zest of a full lemon and 1 Tbs. orange zest. Then, you alternate the flour in 4ths with the liquids in 3rds. and beat just until combined. You put this in a greased 9” springform pan, and bake at 350 for 40-50 minutes. The toothpick should come out mostly clean, maybe with a few crumbs, and then top might brown slightly. If it gets too brown, put tinfoil on top. Mine took longer than I expected to cook, and the top looked kind of ugly, so we dumped it upside down. Then, when it’s cool, you poke holes every inch or so around the cake with a toothpick and brush the glaze on with a pastry brush. To make the glaze, you put the ingredients in a pan, bring it to a simmer, and then lower the heat and whisk it often for 5-10 minutes until it looks thick and syrupy. Serve each slice with whipped cream on the side.

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