Showing posts with label Orange Cake. Show all posts
Showing posts with label Orange Cake. Show all posts

Tuesday, January 18, 2011

The Particular Happiness of Orange Cake by Cleo Coyle



When I was a little girl, my pop, who grew up during the Depression, told me the story of how he received an orange one Christmas. His two brothers and sister each received one, too. A single orange. They were thrilled.

After my father told me that story, I never looked at an orange the same way again.

Truly, an orange is a beautiful thing—round and bright and vibrant as the sun. As the holidays recede and winter settles in with its frozen snow and black ice, daylight feels scarce and sunshine precious. In January, in New York City, I think an orange just may be a miracle.

Certainly at this time of year in most grocery store produce aisles, citrus fruits are mounded high. Nothing that plentiful can be a miracle, can it? I know I've taken such bounty for granted, made it an afterthought.

Well, today the abundance of oranges is my primary thought. Like Krista and Terry with their citrus-inspired recipes on Sunday and Monday, I’d like to celebrate the season of citrus with a recipe, too. And so I bring you...


Cleo Coyle, who dearly
misses daylight, is author of
The Coffeehouse Mysteries

SUNSHINE IN WINTER

OR 


THE PARTICULAR
HAPPINESS
OF ORANGE CAKE


If you like Creamsicles, you’ll love this deliciously simple orange-vanilla coffee cake. It’s moist and rich like a pound cake, yet bakes up quickly in a single-layer pan. It requires no special skill to bake or glaze, and only dirties one bowl! Huzzah!

Serve it as is or with a dollop of whipped cream, a scoop of ice cream, or orange sherbet. For a sweeter and fancier finish, drizzle it liberally with my simple Orange-Vanilla Glaze.

Finally, should you make and eat this cake, I hope you’ll pause and smile with your first bite, remembering all those children of yesteryear whose eyes went wide with delight at the sight of a single orange.





Cleo's One-Bowl Orange-Vanilla
"Creamsicle" Coffee Cake


 
To get a free PDF of this recipe that you can print, save, or share, click here.

Makes one 9-inch cake
 



Ingredients:

½ cup butter (1 stick), softened
1 cup granulated sugar
2 large eggs
¼ cup whole milk
½ cup orange juice (with pulp or not, your call)
1 teaspoon pure vanilla extract
¼ teaspoon salt
1 Tablespoon orange zest (grated peel from 1 medium orange)
2 teaspoons baking powder
1-3/4 cups all-purpose flour

 
For dusting pan:
1-2 Tablespoons butter
2-3 Tablespoons “sugar in the raw” (turbinado sugar)



(Optional to finish)
Cleo's Orange-Vanilla "Creamsicle" Glaze - see recipe below





Step 1 – Make batter with one bowl mixing method: First pre-heat oven to 350 degrees Fahrenheit. Using an electric mixer, cream butter and sugar in a mixing bowl. Stop the mixer. Add in eggs, milk, orange juice, vanilla, salt, and orange zest. Continue mixing until well blended. Now add the flour and baking powder. Continue mixing only enough to blend ingredients. The batter will be somewhat thick (although not as thick as cookie dough). Just be sure not to over mix or you will produce gluten in the flour and your cake will be tough instead of tender.



Step 2 – Prepare pan: Butter the bottom and sides of a 9-inch cake pan. Place 2 tablespoons of raw sugar into the pan and roll it around, dusting bottom and sides. Pour batter into pan and shake to even out. Use the back of a spoon to smooth the top a bit. When I’m not glazing this cake, I sprinkle an additional tablespoon of raw sugar on the uncooked batter.




Step 3 – Bake: In the pre-heated 350 degree F. oven, bake for about 25 to 35 minutes, depending on your oven. To check for doneness, insert a toothpick into the cake’s center. When it comes out clean (with no batter on it), the cake is done. Cool the cake in the pan but on a rack so air can circulate under the bottom of the hot pan. Don’t try to remove until the top of your cake is cool to the touch.




Serving tips: You can certainly serve the cake slices directly from the pan. To remove the cake from the pan for a prettier presentation run a knife around the pan’s edge. Place a flat plate over the top of the pan and carefully flip it. The cake’s bottom may stick a bit to the pan. Gently tap to loosen. (If the cake is still sticking, simply run your knife around the pan’s edge one more time.) When you’ve removed the cake this way, it’s (obviously) upside down. Flip it once more so that it’s upright on your serving plate. Slice and serve.

For a sweeter and fancier finish, drizzle the entire cake with my simple Orange-Vanilla Glaze below.


Cleo’s
Orange-Vanilla
“Creamsicle” Glaze


Yields: 1 cup of glaze, enough to liberally cover one 9-inch cake

2 Tablespoons butter
2 Tablespoons whole milk
2 cups confectioners’ (powdered or icing) sugar
1 teaspoon pure vanilla extract
2 Tablespoons orange juice (Be sure to add separately)

Step 1 – Warning: First of all, I must warn you not to dump everything into your saucepan at once. Follow these steps as written or your glaze will curdle when your milk and orange juice meet!

Step 2 – Create sugar paste: Place butter and milk in a saucepan over low heat. When butter has melted, stir in the confectioners’ sugar, a little at a time, until dissolved. The mixture will be thick and pasty. 

Step 3 – Add vanilla and OJ: Remove the pan from heat. Add vanilla and orange juice. Stir well to blend. Return pan to low heat, tilt pan, and whisk until smooth. This may take a minute. (Note: This mixture should never boil or you’ll get a scorched taste in your glaze.) While glaze is still warm, drizzle over cooled cake. I pour the warm glaze into a glass measuring cup and pour a thin stream in a zigzag motion across the cake until it’s completely iced.


 
 

Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries

To get more of my recipes, win free coffee,
or find out more about my books, visit me
 at my *virtual* coffeehouse:


 
Click on the book covers above
to learn more about Cleo's culinary mysteries.