Individual Orange Butter Cakes Food

ORANGE POUND CAKE

Steps:

• Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

MINI ORANGE CHOCOLATE CHUNK CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, 1 at a time, then the orange zest.
• Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes.
• Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely.
• For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cakes.

INDIVIDUAL ORANGE BUTTER CAKES

Steps:

• Preheat an oven to 350°F Lightly butter six 1-cup ramekins or custard cups.
• Working with 1 orange at a time, and using a sharp knife, cut a slice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and, using the knife, thickly slice off the peel and pith in strips, following the contour of the fruit. Holding the orange in one hand, cut along either side of each section to release it from the membrane, letting the sections drop into a bowl.
• Sprinkle 2 Tbs. of the brown sugar in the bottom of each prepared ramekin. Pour 1 Tbs. of the melted butter into each ramekin, evenly covering the sugar. Divide the orange sections evenly among the ramekins, placing them in a single layer. Place the ramekins on a rimmed baking sheet.
• In the bowl of an electric mixer fitted with the flat beater, combine the 8 Tbs. (1 stick) butter, the granulated sugar and orange zest. Beat on medium-high speed until creamy. Add the eggs one at a time, beating well after each addition.
• In a bowl, sift together the flour, baking powder, baking soda and salt. Using a rubber spatula, fold the flour mixture into the butter mixture. Stir in the cream and vanilla until thoroughly incorporated. Spoon the batter over the oranges, dividing it evenly among the ramekins.
• Bake until the tops are golden and a toothpick inserted into the center of a cake comes out clean, about 35 minutes. Transfer the ramekins to a wire rack and let cool for 10 minutes.
• Run a knife blade around the edge of each cake to loosen it from the ramekin. Working with 1 cake at a time, invert a small dessert plate over the ramekin, then invert the ramekin and plate in a single quick motion. Lightly tap the bottom of the ramekin with the handle of the knife to loosen the cake, then lift off the ramekin. If any orange sections stick to the ramekins, use the knife tip to loosen them and replace them on the cakes. Serve the cakes warm or at room temperature with the crème anglaise poured over the top.

INDIVIDUAL ORANGE AND POPPY SEED POUND CAKES

Steps:

• Preheat oven to 350°F. Butter and flour four 5 3/8 x 3 1/4 x 1 7/8-inch loaf pans. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar and unsalted butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in orange juice, grated orange peel and vanilla extract (batter may look curdled). Beat in flour mixture. Fold in poppy seeds.
• Divide batter equally among prepared pans (about 1 1/2 cups each). Place pans in oven. Bake until tops of cakes are brown and tester inserted into center comes out clean, about 55 minutes. Transfer pans to rack. Cool cakes 10 minutes. Cut around sides of pans to loosen cakes. Turn cakes out onto wire racks and cool completely. (Cakes can be prepared up to 1 week ahead. Wrap in aluminum foil; store cakes at room temperature.)