I just saw this cake the other day, but something told me I HAD to make it right away. It seemed very low-maintenance and simple to make, and I love a good moist cake. It was the perfect dessert to have in between all of the rich, chocolate-ly multiple step desserts I’ve been making and planning on making. The glaze made a nice crust and the corner pieces were especially juicy, yum!
This cake was really similar to Paula’s orange brownies, so I did a recipe comparision. Paula’s recipe for the brownies has 1/2 of the flour, same amount of butter and eggs, more sugar and salt, and orange extract (which I subbed vanilla extract for when I made them.) The cake has baking powder and sour cream. I also added about 1/2 tsp of vanilla to my cake.
Orange Sour Cream Cake
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temperature
3/4 cup sugar
1 tbsp orange zest
2 large eggs
1/2 cup orange juice, preferably fresh
1/2 cup sour cream
1/2 cup sugar (granulated, not confectioners’)
3 1/2 tbsp orange juice, preferably fresh
Preheat oven to 350F. Lightly grease an 8-inch square baking pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter, sugar and orange zest until light. Add in eggs one at a time, and beat mixture until smooth and well-combined. Mix in one third of the flour mixture, followed by the sour cream. Mix in another third of the flour mixture, followed by the orange juice. Stir in all remaining flour, mixing until no streaks of dry ingredients remain. Pour into prepared pan.
Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
When the cake has finished baking, whisk together glaze ingredients in a small bowl. Use a spoon to drizzle the glaze evenly over the cake. Allow glaze to soak in while cake cools. Allow cake to cool completely before slicing.